One of the leanest cuts of meat, pork tenderloin needs to be marinated before baking to break down the sinews. The longer you marinate this cut of meat the juicier it becomes (minimum of 1 hour up to 24 hours).
It is delicious served with tender asparagus and small roasted red potatoes for a meal to remember. I have also served it with cauliflower , thinly sliced carrots and baby green peas with rave reviews.
Pork tenderloin is now certified with the American Heart Association’s “Heart Check” mark, indicating it qualifies as an extra-lean, heart-healthy protein. … A 3-ounce portion of pork tenderloin contains less than 3 grams of fat and 120 calories.Apr 9, 2012
Pork tenderloin and other loin cuts are excellent sources of protein, thiamine, vitamin B6, phosphorus and niacin and good sources of potassium, riboflavin and zinc.
1/4 cup olive oil
¼ cup balsamic vinegar
2 TBSP tamari sauce
1 large clove of garlic, minced
3 TBSP dijon mustard
2 tsp grated fresh ginger
2 pounds pork tenderloin
Course Lemon & Black pepper to taste
Whisk together the olive oil, balsamic vinegar, tamari sauce, garlic, ginger & Dijon mustard in a measuring cup. Place the pork loin in a large freezer bag and pour in the marinade. Massage the marinade till it is covering all the tenderloin. Marinate in the refrigerator 1-2 hours before cooking. If preferred you can make the marinade ahead of time and leave the tenderloin marinating up to 24 hours in the fridge.
Meanwhile, preheat an oven to 350 degrees F
When you are ready to cook, transfer the pork tenderloin to a baking dish; pour marinade over the pork and grind Lemon & Black pepper to taste .
Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes or 145 degrees on a meat thermometer.
Remove from the oven and place on a carving board. Slice the tenderloin and serve with marinade gravy on the side.
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