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Marinated Pork Tenderloin
January 25, 2006

Found this fantastic recipe a year ago, have made it several times since for both company and just the family. It is absolutely delicious and it consistently gets rave reviews. Here's what I do: double the marinade, except for the cinnamon. Mince 2 Tbsp. fresh onion in place of dried. I try to marinade all day, but I have found that even a few hours is sufficient. I bake the tenderloins in a 400 oven for about 40 min. And the biggest tip: take the leftover marinade, boil, and add cornstarch or a flour roux to thicken and make a delicious sauce/gravy. Other Tips - #1) don't leave out the sherry. It really makes the recipe. You can buy cream sherry at your local spirits store for around $7 a bottle and you can utlitize it in many recipes. #2) if you are looking for a good side dish to match this pork, try Baked Pineapple Casserole off of this site. It is excellent!!

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