Saturday, September 21, 2013

Baked Pork Tenderloin

I just can't take pork pictures.

I know what you are thinking.

I just can't take food pictures at all.

And that is true.

But I really can't take pork pictures.

They just don't do the food justice.

So go to the original recipe site and ooh and ahh over their pictures.

Though my pictures didn't turn out quite right, I will say that this was delicious.

My kids LOVED it. 

And they aren't typically big pork eaters.

Even I horded the ONE small leftover piece for my lunch a couple days later, threatening anybody who suggested eating it.

And though it takes a little bit to cook (around 45 minutes), it was easy to assemble.  And worth every bite.

1 package pork tenderloins (around 2 to 2 1/2 pounds).  I buy the Farmland which has two tenderloins together.

4 garlic cloves quartered/slivered/sliced

1/4 cup soy sauce

2 Tbsp whole grain mustard (I used a spicy brown mustard because that is what I had...)

4 Tbsp honey (I HIGHLY recommend raw honey; I could eat it by the bowl full)

2 Tbsp fresh orange juice (with food sensitivities, we avoid orange so I used lemon juice)

1 Tbsp fresh rosemary or Herbs de Provence (I used rosemary)

3 Tbsp olive oil

freshly ground black pepper to taste

Pre-heat oven to 350 degrees.

Rinse and pat dry the pork tenderloins and place in a 9 x 13 baking dish.

Use a paring knife to poke holes all over the pork.  Place the garlic slivers inside the holes.  I know, it looks funny but YUM, tastes really good.

Mix together the remaining ingredients for the marinade (add the olive oil last, whisking together). Pour over the top of the tenderloins.

Bake uncovered for 45 minutes.  Baste halfway through the baking process with the sauce.  I think I forgot that part.  Oops. :)

Let it rest about 10 minutes before cutting and serving.

Then enjoy.

The sauce/marinade is delicious.

We ate it with black eye peas, baked potato halves, and parkerhouse rolls.

Happy cooking!


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