Marinated Pork Tenderloin

Pork tenderloin is one of the only cuts of pork I will cook.  Regular chops dry out to easily so I'm not a fan.  I sometimes buy those pre-marinated ones at the grocery store when they're on sale but this week the big sale was on plain old unseasoned pork tenderloins so of course I snatched them right up.  They generally come two tenderloins per package but for my family we only use one at a time and pop the other one right in the freezer for a later date.

It's as easy as putting everything in a large ziploc bag and letting in marinate all day.  When you get home from work or around dinner time just pop it in the oven on a baking sheet.

Ingredients:

1 pork tenderloin (or if cooking both, double everything below)
1/4 C soy sauce
1/4 C brown sugar
2 T sherry or other sweet wine
1/2 minced onion (I didnt have onion so I used tastefully simple's onion onion which is a dehydrated onion product, about 1 1/2 tsp)
1 tsp cinnamon
1 clove diced garlic or 1/2 tsp garlic powder
2 T olive oil or sunflower oil (I used sunflower because that's what I had on hand)

Recipe:

• Combine everything in ziploc bag and marinate in refrigerator 6-8 hours or more.  The longer the better.

• Preheat oven to 400.
• Place tenderloin on foil lined baking sheet and pour marinade into a small sauce pan.

• I always use a meat thermometer to ensure proper temp.  Not only do you not want to undercook it, but you don't want to overcook it either.  Not much worse than dried out pork.  Insert meat thermometer and bake at 400 for about 30-40 minutes until thermometer reads 165.
• Remove from oven and place on cutting board to rest.  While meat is resting bring marinade to a boil and cook until reduced and starting to thicken, about 5 minutes.
• Slice meat and drizzle reduced marinade over pork.  Serve additional reduced marinade on the side if desired.