Marinated Pork Tenderloin Recipe

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Marinated Pork Tenderloin Recipe

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5 2
Publisher Photo
Nothing could be more convenient when you're entertaining than this recipe. Marinate the pork for a few hours, bake, then pull together the side dishes. —Alyce Wyman, Pembina, North Dakota
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Bake: 25 min.

Ingredients

  • 1 can (5-1/2 ounces) apricot nectar
  • 1/2 cup soy sauce
  • 3 tablespoons canola oil
  • 2 garlic clove, minced
  • 2 teaspoons minced fresh parsley
  • 2 pork tenderloins (about 1 pound each)

Directions

In a large resealable bag, combine the first five ingredients. Add the pork; seal and turn to coat. Refrigerate for at least 2 hours. Drain and discard marinade.
Line a shallow baking pan with foil and coat with cooking spray. Place tenderloins in pan. Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 6 servings.
Originally published as Marinated Pork Tenderloin in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p64

  • 1 can (5-1/2 ounces) apricot nectar
  • 1/2 cup soy sauce
  • 3 tablespoons canola oil
  • 2 garlic clove, minced
  • 2 teaspoons minced fresh parsley
  • 2 pork tenderloins (about 1 pound each)
  1. In a large resealable bag, combine the first five ingredients. Add the pork; seal and turn to coat. Refrigerate for at least 2 hours. Drain and discard marinade.
  2. Line a shallow baking pan with foil and coat with cooking spray. Place tenderloins in pan. Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 6 servings.
Originally published as Marinated Pork Tenderloin in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p64

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