Perfect Pork Loin / Tenderloin

Originally posted on food.com, my 10-year-old was very impressed with this recipe.  I used 1.5 lbs pre-sliced pork loin and instead of baking it, simply pan-cooked it for a few minutes each side.  Worked like a charm and cut down the cooking time.  Served with spaezle noodles, and you get plenty of sauce.

Servings: 4

2 lbs pork loin (unseasoned)
2 tablespoons garlic (minced)
4 green onions (sliced)
3 tablespoons Dijon mustard
1/2 cup soy sauce
1 tablespoon ginger
1/2 cup honey or 1/2 cup apricot preserves
1/2 cup red wine

In a large zip lock bag, mix together all ingredients and add the pork loin. Let it marinade for at least 4 hours in the refrigerator (I leave mine in over night).   Pre-heat the oven to 350 degrees.  Cook 35 minutes per pound (or until as done as you prefer), in an uncovered baking dish.  Remove from oven and let rest for 5-10 minutes. Slice and serve.  For added flavor, you can reserve and boil the marinade until reduced by 25 percent, then use it to baste pork loin (every 20 minutes or so), or use it as a dipping sauce.

Comments Off on Perfect Pork Loin / Tenderloin

I am the sole proprietor of my tiny little honey and honeybee products operation. Currently I'm selling honey to fund my hobby. This is my fifth year of beekeeping and I'm learning a ton while helping keep honey bees going in these challenging times for them. My bees are currently kept in Bloomfield Hills and Center Line, MI.