Perfect Pork Tenderloin

View photos and entire recipe article HERE
Recipe by South Your Mouth

While sharing links to South Your Mouth © 2011 is welcomed and encouraged (please and thank you!), do not copy/paste full recipes to any social media (Facebook, etc.), blogs or websites without express written consent. Unauthorized use of content from South Your Mouth © 2011 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.


Perfect Pork Tenderloin

2 pork tenderloins

4 cloves garlic, minced

1 teaspoon grated fresh ginger (or 1/4 teaspoon ground)

1/2 teaspoon black pepper

3 tablespoons brown sugar

1/4 cup soy sauce

2 tablespoon Dijon mustard

1 teaspoon sesame oil*

2 tablespoons vegetable oil

Glaze:

2 tablespoons brown sugar

1 tablespoon Dijon mustard

1 tablespoon soy sauce


Rinse tenderloins under cold water. Pat dry and add to a gallon-sized zip-top bag or sealable container; set aside.


To make the marinade, combine garlic, ginger, pepper, brown sugar, soy sauce and Dijon mustard in a small bowl and mix well. Whisk in sesame oil and vegetable oil until mixture is emulsified (oil isn't separated from the liquid). Pour marinade over tenderloins and refrigerate 8-12 hours.


Spray a baking dish with cooking spray. Arrange tenderloins in baking dish and pour marinade over top. Bake, uncovered, at 350 degrees for 30 minutes.


Combine ingredients for glaze and brush over both tenderloins. Return tenderloins to oven and continue cooking for 5-10 minutes or until cooked to your desired temperature (per Food Network recommendations):


Medium rare - 145 degrees

Medium - 150 degrees

Well done - 160 degrees


Remove tenderloins from oven, cover loosely with aluminum foil and rest for 5-10 minutes before serving.


*If you don’t have any sesame oil or don’t feel like buying it, the marinade will still be delicious but I promise once you've cooked with sesame oil you’ll fall in love with it and find yourself adding it to all sorts of things (grilled or roasted vegetables, stir-fry, marinades, sauces, etc.). Just use it sparingly as it’s pretty strong. Refrigerate to store to extend the shelf-life.