Quick, light and delicious, pork tenderloin deserves a place on your summer menu. Kimberly Green, Home Economist and Registered Dietitian with Ontario Pork, brings us this recipe, which infuses lean pork tenderloin with a delicious sweet marinade.
Yield: Serves 6
Cooking Time: 20 - 25 min
Preparation Time: 5 min
Ingredients
- 1 cup (250 mL) Saskatoon berry jam or jelly
(use blueberry if you cannot find Saskatoon jam or jelly)
- 1/4 cup (50 mL) lemon juice
- 2 Tbsp (30 mL) fresh ginger, grated
- 4 cloves garlic, minced
- 2 Tbsp (30 mL) canola oil
- 1/3 cup (75 mL) reduced-sodium soy sauce
- 2 Ontario pork tenderloins (12 oz / 375g each)
Instructions
1. In an airtight container or sealable plastic bag, combine Saskatoon (or blueberry) jam or jelly, lemon juice, ginger, garlic, oil and soy sauce.
2. Set aside 1/2 cup (125 mL) of the sauce for serving.
3. Add pork tenderloins to the container and marinate 2-24 hours in the refrigerator.
4. Pre-heat oven to 400°F (200°C).
5. Discard marinade and place tenderloins on a foil-lined baking sheet.
6. Bake for 20-25 minutes, or until internal temperature reaches 155°F (68°C).
7. Remove from oven; tent loosely with foil (internal temperature will rise to160°F/71°C).
8. Heat reserved sauce in a small saucepan and serve drizzled over sliced pork tenderloin.
For more information about Pork products or for more great recipes, visit PutPorkOnYourFork.com.
