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Marinated Pork Tenderloin
Reviews:
August 29, 2006

Didn't change a thing and it was awesome! Marinated it for 12 hours. I don't have an outdoor grill, so I used my cast iron grill pan on the stove. The best part was the chargrilled outer part -- mmmmmmmm! Next time I'll probably sear it on the stovetop and finish it off in the oven. I'll probably also boil and reduce down some of the left over marinade to make a yummy sauce. This is now officially the only pork tenderloin recipe I'll ever need. My husband thought it was amazing, as did my very picky ten year old. Edited to Add -- Made this a week later (couldn't wait any longer, it was that good) and did just that -- I seared it on the grill pan, stuck in a meat thermometer, and finished it off in a 350 oven until it reached 160, about 25-30 minutes. I boiled the marinade to reduce it to a nice gravy. Mmmmmmm! It was moist throughout and so good. My husband had thirds!

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