Monday, October 12, 2009

Pork Tenderloin

This recipe ended up being kind of dry.. so when you try it (cause I know you will) just cook it for a little less time. But the recipe is very yummy.

{Served with Butter horn rolls and mashed potatoes}

Pork Tenderloin Marinade

1/4 cup brown sugar
2 Tbls. Dijon mustard
4 Tbls. balsamic vinegar
3/4 cup orange juice
4 cloves garlic, peeled and crushed
1 Tbls. crushed dried sage --OR--
10 whole sage leaves
3-5 pounds pork tenderloin

Marinate 1 hour or overnight. When roasting, 375° for 1 1/2 hours, or until internal temperature is 150°. Baste with marinade.


Broil. Approximately 20 minutes per side. Usually takes a little longer. Keep turning it as it cooks. Done when thermometer says so.

Recipe from Barbara B. Sessions (my Grandma)

1 comment:

  1. I think we've cut down the roasting time by about half, as it continues to rise as it sits after getting it out of the oven. Try that, so it won't be so dry.