Given the monumental event, I decided to thaw the pork tenderloin roasts. My friend Bethany posted the recipe for Jen's Chicken in the comments of my first post. I just happen to know Jen, too. How cool is that? As fate would have it, my Scramble buddy, Angela (who also knows Jen AND Bethany :p), also posted online that she'd used this marinade on pork chops the same day Bethany posted on my blog. Fate?
I served this with potato pancakes, sour cream cucumber salad, and roasted asparagus. Most awesome dinner!
Jen's Chicken marinade (which I used on Pork Tenderloin)
6 T. olive oil6 T. soy sauce
6 T. honey
3 T. vinegar
1 1/2 t. thyme
1 1/2 t. paprika
1/4 t. cayenne
1/2 t. allspice
1 t. pepper
2 - 1 lb (ish) pork tenderloin roasts.
Preheat oven to 425F.
Whisk together all ingredients except pork tenderloin.
Brown pork tenderloin roasts in a heavy pan over medium high heat. (I coated my pan with coconut oil.)
Place browned pork tenderloin roasts in a baking dish and pour about half of the marinade over them. Bake for 15-20 mins (until internal temp is 145F) basting every five minutes. Before the final five minutes (it took 20 for mine to cook), poured the rest of the marinade over the top and turned the meat.
Jen used a whole tablespoon of pepper and 1/2 teaspoon of cayenne in her recipe, but my family isn't too keen on pepper or spicy so I cut those down to suit our tastes.
Everyone loved this! Next time I'm actually going to use it over chicken, like the recipe was intended. :)
2 comments:
Glad it was a hit! I love that I can do it in the crockpot with chicken. Perfection!
So, what's sour cream cucumber salad? Sounds like something I'd like. :)
Mix cut-up cucumbers, thin onion slices, salt, and sour cream. Easy and tasty. :) I put a tsp of Pampered Chef's dill in when I remember.
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