I love pork tenderloin. It is a great, lean pork cut that makes it easy to come up with many ingredients and cooking methods. This is a simple, great tasting, no brainer recipe. Serves 2-3 depending on hunger level and who is coming to dinner.
- Pork Tenderloin (typically 3/4 to 1-1/4 lbs)
- Soy Sauce – approximately 1/2 cup
- Pineapple juice – 5.5 to 6 oz.
- Garlic cloves smashed (fresh) – 3 – 4
- Olive oil – 1 – 2 tablespoons
- 1 gallon zip loc bag
- Preheat oven to 400 degrees
- Add can of pineapple juice to the bag
- Add soy sauce – this is the less is more start – add slowly so that the soy and pineapple blend equally – You do not want too much salty soy or too sweet pineapple
- Add the smashed garlic cloves and the oil
- Seal the bag tightly or you could end up wearing the marinade
- Shake the bag vigorously to mix all the ingredients, then add pork
- Reseal the bag, shake again to be sure the marinade fully covers the pork
- Let pork stand in marinade for 1 hour to 2 hours – too long marinading tends to make the flavor too strong
- Remove from bag and slightly pat so it is not dripping particularly if grilling
ANYWAY YOU WANT IT TIP: I cook the pork high whether in the oven or on the grill. Cooking time is typically 35-40 minutes, but I suggest using a thermometer in the pork. I prefer almost well done pork (165 degrees), but medium rare (145 degrees), medium (160 degrees) are preferred. After reaching desired degree, remove and let sit. Note: some take pork out of oven 10 degrees before reaching desired degree assuming temperature will rise as much as 10 degrees while sitting. I haven’t experienced that much of a temp increase. Slice to your desired thickness and voila! Great with your favorite rice, green beans…..