Now and Later Juicy Pork Loin |
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Prep Time: 240 Minutes Cook Time: 45 Minutes |
Ready In: 285 Minutes Servings: 16 |
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I usually get a package of pork loin with the two loins. This is my easy recipe for tonights dinner and freezer ready meal for later. I serve with mashed potato and carrots to keep the side dishes simple. Watch the pan juices while cooking and add a little water as needed for the gravy. Prep time includes marinating Ingredients:
2 -2 1/2 lbs pork tenderloin |
1/4 cup sweet vermouth |
2 garlic cloves, minced |
3 tablespoons sugar |
3 tablespoons low sodium soy sauce |
3 tablespoons ketchup |
1 teaspoon worcestershire sauce |
1/2 teaspoon red pepper flakes |
2 teaspoons rosemary |
Directions:
1. Place all ingredients into large ziplock bag.
2. Smoosh to distribute marinade throughout meat.
3. Throw bag in fridge for 2-4 hours to marinate.
4. Place one loin on a rack in a roasting pan.
5. Place the other loin, still in the ziplock into the freezer for later.
6. Preheat oven to 350* and roast 35-45 minutes or until juices run clear.
7. Let stand 10 minutes.
8. Slice into medallions
9. Pour pan juices into saucepan and add a little cornstarch to thicken. Cook for one or two minutes.
10. Pour gravy over medallions.
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