04 July 2011



This is the pork loin recipe I make the most often and is one of my favorite meals my mom makes.  This marinade can also be used on beef tenderloin.

1/4 dark soy sauce
3 Tbsp Hoisan sauce
1 cup sherry or red wine
2 minced garlic cloves
1 tsp ginger
2 - 3 lb pork tenderloin

Mix all ingredients together and marinate the tenderloin for at least 3 hours (but not more than 6.)

Bake the tenderloin in the marinade at 325 for 20 min per lb plus an additional 20 min (60 min for a 2 lb tenderloin) or until the internal temperature is 170.

Let it rest for 5 minutes after taking out of the over before cutting into slices.

Source: Jane Robertson

No comments:

Post a Comment