We loved this so much, I made it twice in one week. We devoured it! Just check the roasting time. I thought it seemed a bit off. I checked the roasting chart in my cookbook and cooked it at 425 degrees for about 35 minutes. Also, recipe doesn’t specify, but make sure you drain the marinade before roasting.
Delicious!! Tender, juicy, perfect! Served it over rice. This pork has a flavor that’s richly sweet but balanced by the saltiness of the soy sauce. I did use “lite” soy sauce because I watch sodium intake. Will definitely make this again soon.
My initial rating of this would not have been a five, but the end result was a five. I cooked this according to the instructions, but my finished product was very raw in the middle. I took it off the dinner table and wrapped it completely in a large piece of foil with all the juices and continued to bake it. As dinner was well over by the time I removed it from the oven, I cooled it and put it in the fridge. My son ate it for lunch the next day and raved and raved over how amazing it was!! He talked about it for 2 days! So, it is a keeper, but I’ll do the slow roast method next time (2 hours total). The meat was very tender and full of flavor.
INGREDIENTS:
1 package of pork tenderloins (2 tenderloins total about 2-2.5lbs)
4 garlic cloves, quartered/sliced/slivered
1/4 cup soy sauce
2 tablespoon country dijon mustard (whole grain mustard)
4 tablespoon honey
2 tablespoon fresh orange juice
1 tablespoon finely chopped fresh rosemary or Herbs de Provence
freshly ground pepper, to taste
3 tablespoon olive oil
DIRECTIONS:
Preheat oven to 350 degrees.
Take tenderloins out of package. Rinse and pat dry. Spray a 9×13 baking dish and place tenderloins inside.
Use a paring knife and poke holes on the top side of the tenderloins, about an inch deep. Place a garlic piece into each hole.
Make the marinade next. In a measuring cup or bowl, whisk together everything except for olive oil. Then slowly drizzle in the oil while whisking…Poor marinade juices over tenderloin and roast in oven for 45 to 50 minutes or until cooked thoroughly through. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.
