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Maple-Garlic Marinated Pork Tenderloin
July 25, 2005

My package of pork tenderloin came with 2 that were each over a pound. This was plenty of marinade for both. It was so juicy and tender and the flavor was fantastic. I marinated the pork in a gallon sized zip loc bag in the frig, turning it now and then so it was really immersed in the marinade. It was actually better than pork tenderloin we've ordered at restaurants. My only comment is that if you are going to use the marinade that the pork has been sitting in you should definitely place it in a saucepan and boil it (not heat it at low heat) before basting the pork. Better yet, make extra and use that to baste while cooking. Then slice the tenderloin and drizzle some of the remaining sauce over the top. It's wonderful.

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