Wednesday, March 11, 2015

What's For Dinner Wednesday: Mom's Pork Tenderloin

No, this is not my Mom's recipe but this is a Mom's sweet neighbor across the street! I had this at her house once and it was hands down so much better than the pre-marinated stuff you get at the store. I will never go back!

I've been meaning to post this for some time now but its one of those I always forget to take a picture of before inhaling. I actually took the below plate back from my Dad so I could take a picture before he ate! Ahhhh, finally posted. Now I can stop going into my email every couple of weeks to type "Jessica Pork".

Thanks Jess and Marilyn!

Mom's Pork Tenderloin

Pork tenderloin (1/2 pound per person)
1/3 c. apricot preserves,
1/2 c. light soy sauce,
3 limes (juice),
1/4 c. Honey,
1/2 c. water,
1/2 c olive oil,
2 chopped garlic cloves,
1/2 t. Ginger,
1/2 t. Crushed red pepper.

1. Whisk together all ingredients (except pork and preserves).  Refrigerate about 1/2-3/4 c of marinade for later.
2. Place meat and remaining marinade in ziploc bag for several hours or overnight.

3. Remove from marinade and discard marinade.
4. Cook on lightly greased rack at 400 for about 45 minutes till internal temp of thickest part is 160-165. (I usually do about 35 minutes and give the more well done ends to the kids!)

5. Remove and cover with foil till ready to cut.

6. Combine marinade that you set aside with apricot preserves in saucepan and heat till bubbly. Pour over sliced meat.

1 comment:

  1. Do you use fresh ginger or powdered ginger in this?