Place thawed pork tenderloin in a gallon ziploc bag, (i use hormel original tenderloin, about 1.5 lbs.) add olive oil, granulated onion, granulated garlic, salt, pepper, italian seasoning, oregano, optional red pepper flake, dried rosemary, or any other herb that you love with pork.
Thai Quivering Tenderloins
Pork tenderloin is especially friendly i think, much smaller than a beef tenderloin, easy to find in stores, and quick to cook.
Recipe Summary Thai Quivering Tenderloins
This Thai-inspired dish is simple enough to cook for a weeknight, yet elegant enough to serve for a dinner party.Ingredients | Raw Pork Tenderloin Roast
¼ cup orange juice
2 tablespoons soy sauce
1 teaspoon red pepper flakes
½ cup chopped fresh cilantro
2 cloves garlic, minced
3 tablespoons brown sugar
2 tablespoons peanut butter
2 teaspoons minced fresh ginger root
2 (1 pound) pork tenderloins
½ cup chicken stock
Directions
Whisk together the orange juice, soy sauce, hot pepper sauce, cilantro, garlic, brown sugar, peanut butter, and ginger root in a bowl. Lie the tenderloins in a glass baking dish; pour the orange juice mixture over the tenderloins. Marinate in refrigerator at least 1 hour and up to 8 hours or overnight.
Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Transfer the tenderloins to the foil-lined baking sheet, reserving the marinade.
Cook until the pork is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
While the pork cooks, combine the reserve marinade and chicken stock in a saucepan. Bring to a boil. Allow to boil 2 minutes; reduce heat to low and simmer 5 to 7 minutes. Cut the tenderloins into 1/4-inch slices; spoon the sauce over the sliced pork to serve.
Info | Raw Pork Tenderloin Roast
prep:
15 mins
cook:
35 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
6
Yield:
6 servings
