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.

--OR--

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)