Vance and I have vegetarian dinners a few times a week and Meatless Mondays are all the rage these days! We are going meatless tonight (Tuesday), because last night was a succulent pork tenderloin. Pork tenderloin was on sale last week so I picked one up in hopes of trying a new marinade. This Charlie Palmer recipe is absolutely delicious!
It must be stated that I made the marinade as directed and then realized it was actually for 3 pork tenderloins, and I only had two. I am saving the extra marinade for some nice salmon fillets this weekend. I made a few other changes from the original recipe, and I roasted the pork instead of grilling like Charlie says (oops).
My take...
2 (3/4 to 1 pound) pork tenderloins (you will have leftover marinade - this recipe could be cut or can easily cover 3 tenderloins
1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup honey
1/4 cup rice wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon dried rosemary
1 tablespoon minced shallots
1 teaspoon minced fresh ginger
2-3 tablespoons fresh chopped parsley
Place them in a shallow baking dish large enough to hold them without crowding. Combine the soy sauce, sherry, honey, vinegar, and lemon juice in blender - give a few pulses until well-stirred. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.
1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup honey
1/4 cup rice wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon dried rosemary
1 tablespoon minced shallots
1 teaspoon minced fresh ginger
2-3 tablespoons fresh chopped parsley
Place them in a shallow baking dish large enough to hold them without crowding. Combine the soy sauce, sherry, honey, vinegar, and lemon juice in blender - give a few pulses until well-stirred. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.
Preheat oven to 375 degrees. Remove the pork from the marinade, shaking off any excess. Place the tenderloins on shallow baking dish. Cook at 375 for 15 minutes and then lower to 350. Continuing to cook for about another 40 minutes, until internal thermometer reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.
Slice the pork
into 1/4 inch-thick slices, spoon the hot marinade (from baking dish) over the pork. Sprinkle with chopped parsley.
I served the pork with a baked sweet potato and roasted asparagus
with Parmesan cheese. So good! Two pork tenderloins for us is definitely over
kill, but I am using leftovers for a pork stir fry tomorrow night. Love
leftovers!
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