I think it would be fair to say that we tend to eat a lot of the same things over and over again. The same is true for meats. We have a few favorites we gravitate towards and we rarely try anything new. That said, Shane loves meat and is always up for trying something different. So, the other day we found pork tenderloin on sale at the store and grabbed some. I think we’ve made it one other time in the past few years but clearly it wasn’t memorable.
This was a nice easy dinner to get on the table. Really the only challenge was remembering to take it out of the freezer far enough in advance to let it defrost so we could then marinate it. I let it marinate for almost 24 hours before we cooked it tonight. The pork was very yummy….good and tender and not at all dry. I think we’ll definitely make tenderloin again, though maybe we’ll give a different recipe a shot, just for variety.
Teriyaki Pork Tenderloin
5 tablespoons low-sodium soy sauce
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons brown sugar
1 teaspoon ground ginger
1 teaspoon coarsely ground pepper
2 (1 pound) pork tenderloins
In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Place the tenderloins in an 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 degrees F for 25-35 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing. (Based on a few other recipes I read, I only kept it in the oven until about 148 F and then it rose to about 155 F while it stood for 5 minutes) Serve with pan drippings.