Now that warmer temperatures are approaching, my menu is leaning towards simple, light dishes I can make quickly.
Pork tenderloin is a crowd pleaser around here and so versatile. There are so many different marinades, sauces and rubs you can use. The sky's the limit. Plus it goes really well with almost any side dish. Roasted veggies, salads, rice or couscous, potatoes ,etc.
My kids love sweet and sour and pretty much anything with sauce so when I spied this in the Our Best Bites Cookbook it went straight on the menu.
Pork tenderloin is marinated in a super simple sauce and then basted during the last few miutes of cooking with the same marinade. How simple is that. Moist, juicy, flavorful. It turned out fantastic.
Roasted Pork Tenderloin with Sweet and Sour Glaze Our Best Bites Cookbook
*Plan ahead. The pork needs to marinate for 4-10 hours.*
1-1 /1 lbs. pork tenderloin
For the Glaze:
1/2 cup ketchup
1/2 cup apple jelly
1 1/2 tsp. apple cider vinegar
3/4 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp kosher salt
1/8 tsp. black pepper
In a small bowl, combine all the marinade ingredients. Reserve 1/4 cup of this marinade and pour the rest over the pork tenderloin in a ziploc bag. Marinate 4-10 hours.
Preheat oven to 400 degrees. Remove the pork from the bag and place the tenderloin on a foil lined baking dish. Place in preheated oven and bake until internal temperature of the roast reaches 160 degrees F, about 20-25 minutes, basting with reserved sauce during last 10 minutes of cooking.
Let stand for 5 minutes then slice into 1/2 in pieces. Spoon pan juices over roast before serving.
asting with the reserved marinate during the last 10 minutes of cooking.