Thursday, August 27, 2015

Asian Pork Tenderloin

This recipe was given to me by Gina Jones when we were prepping for a freezer cooking night for the E. 91st Street MOPS girls. It is seriously yummy and will be used often!!



1.5-2 lbs. of pork tenderloin, trimmed
¼ cup olive oil
1/3 cup soy sauce
2T lemon juice
1/3 cup brown sugar
2T Worcestershire sauce
1T dry mustard
4 cloves garlic – crushed (or 2 tsp. minced garlic)
1.5 t pepper

Combine all ingredients and marinade at least an hour, preferable longer.
Bake at 350 uncovered for 1 hour, or till meat is no longer pink in the center.
Let sit for 5 minutes before slicing. Slice thinly against the grain with electric knife.

Note: Can also be made as a freezer meal. Thaw in refrigerator overnight and bake as directed.

1 comment:

Linda said...

This sounds delicious! Thank you so much for sharing.