Recipe
Preparation10 minutes
Cook time30 minutes
ServingsServes 4 to 6
Episode1881
Ingredients
- 2 lb Pork tenderloin
- 2 Tbsp Neutral oil
- 1/4 cup Soy sauce
- 1 Tbsp Balsamic vinegar
- 3 cloves Garlic, finely grated
- 1 Tbsp Whole-grain Dijon mustard
- 3 Tbsp Honey
- 1/2 tsp Freshly cracked black pepper
- Reserved marinade
- 1/3 cup Water
- 1/4 tsp Cornstarch mixed with 1 Tsp cold water (optional)
Preparation
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1) In a bowl, whisk together the oil, soy sauce, balsamic vinegar, garlic, Dijon mustard, honey and black pepper until well combined.
2) Place the pork in a resealable bag or shallow dish, pour the marinade over the top, turning to coat well, cover and refrigerate for at least 2 hours or up to 8 hours or place it in a resealable bag and freeze for a later use.
3) Preheat your oven to 425F, line a baking sheet or roasting pan with foil for easy cleanup, remove the pork from the marinade, allowing the excess to drip off, and place on the prepared pan, reserving all the marinade for the sauce.
4) Roast for approximately 20 to 30 minutes, depending on the thickness of the tenderloin, until the internal temperature is approaching 145F. Meanwhile, pour the reserved marinade into a small saucepan along with the water, bring to a full rolling boil, then reduce the heat and simmer for about 5–8 minutes, stirring occasionally, until slightly reduced and glossy.
5) If the sauce needs a little more body, stir in the cornstarch slurry and simmer for another minute or so until lightly thickened. You want it pourable and glossy, not overly thick.
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