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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is about the only way my family likes pork tenderloin. I roast it or grill it. Marinate for 24 hours for best results. Ingredients:
1 pork tenderloin (2 loins in pack) |
1/4 cup vermouth |
2 garlic cloves, minced |
3 tablespoons sugar |
3 tablespoons soy sauce |
3 tablespoons ketchup |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1/2 teaspoon crushed red pepper flakes |
2 teaspoons fresh rosemary, finely chopped |
1 teaspoon cornstarch |
Directions:
1. Mix all (except cornstarch) ingredients and rub mixture into loins.
2. Refrigerate 2-4 hours or overnight.
3. Place on rack in pan and roast at 350 for 35 to 45 mins or until juices run clear.
4. let stand 10 mins then slice into medallions.
5. pour pan juices into sauce pan and add cornstarch.
6. cook sauce for one minute more till thick.
7. Watch pan juices as it cooks as sometimes I add a little water as it cooks for more sauce.
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