Friday, October 25, 2013

Garlic Studded Pork Tenderloin

I haven't posted in well, forever...but I made this recipe last night and it was so amazing I had to get back on here to share it. The marinade ingredients are all strong tastes, but when you mix these all together it gives you an unforgettable flavor combination. I always worry about my pork being dry, but the end result was the moistest pork I have ever made, or had for that matter. This is worthy of a dinner party or even a holiday.

From:  Foodie Sisters


1 package of pork tenderloins (2 tenderloins total about 2-2.5lbs)
4 garlic cloves, quartered/sliced/slivered
1/4 cup soy sauce
2 tablespoon country dijon mustard (whole grain mustard)
4 tablespoon honey
2 tablespoon fresh orange juice
1 tablespoon finely chopped fresh rosemary or Herbs de Provence
freshly ground pepper, to taste
3 tablespoon olive oil


Preheat oven to 350 degrees.
Take tenderloins out of package. Rinse and pat dry. Spray a 9x13 baking dish and place tenderloins inside.
Use a paring knife and poke holes on the top side of the tenderloins, about an inch deep. Place a garlic piece into each hole.
Make the marinade next. In a measuring cup or bowl, whisk together everything except for olive oil. Then slowly drizzle in the oil while whisking.
Pour marinade over tenderloins.
Bake, uncovered, for 45 minutes, basting once halfway through cooking process.
Once removed from the oven, let pork rest on a cutting board for 10 minutes before cutting in.
Don't forget to pour the sauce over the pork, it is amazing!