Melt in Your Mouth Pork Tenderloin

Melt in Your Mouth Pork Tenderloin

  • Prep Time: 12 hrs
  • Total Time: 15 hrs
  • Servings: 6

    • About This Recipe

    “Marinating this meat overnight is the secret to this melt-in-your-mouth roast pork. If you’re a pork lover, this is the recipe for you! Try it once and you’ll do it again and again.”

    Ingredients

  • 4lbspork tenderloin

    • Marinade 3 to 12 hours

  • 1/2 cuppineapple juice
  • 1/4 cupsoy sauce
  • 3scallions( stems only finely chopped)
  • 3/4 cupdry white wine

    • Gravy for roasted pork

  • 1 (1kg) package knorr demi-glace
  • 1/2 cupsweet and sour plum sauce
  • 1tablespoonhoney
  • 2tablespoonscornstarch
  • 1/2 cupwater

    • Directions

  • Place pork in marinade, turning often to make sure meat is completely exposed to the mixture.
  • Place meat and marinade into roasting pan in a 475°F oven for 15 minutes.
  • Lower temperature to 325°F and cover with aluminum foil.
  • Cook for 3 hours.
  • Remove meat from roasting pan to a platter and allow it to rest 1/2 hour before slicing and serving.
  • For the Gravy: Dissolve corn starch in water and add the ingredients for the gravy (above) to the juices left in the roasting pan.
  • Heat on stovetop, on medium heat and stir until it thickens.
  • It’s ready to serve with stir fried mushrooms, broccoli, red sweet pepper, cauliflower and carrots!

    • Reviews

  • “What can I say…..WOW!This pork tenderloin was absolutely delicious and the sauce really added a wonderful flavor to the meat.The whole family enjoyed it and I’ll defintely be cooking this one again.I didn’t cook it 3 hours though.After the first hour at 325 degrees, I turned the oven up to 350 and it was done at the end of 2 hours.Thanks for a wonderful recipe!!”

  • “Absolutely goegeous, Pork was tender and juicy. I was only cooking 2lbs of pork so I did cut back on the cooking time, but I followed the rest of the ingredients as stated, as I did not want to detract from any of the flavours. What a wonderful aroma it creates in the house, while cooking. I took your advice and served mine over stir fried vegetables. It was delicious and a recipe that will frequent our table regularly. Thanks for sharing gingerbee, big thumbs up from our family.”

  • “I tried this over the weekend.Instead of pork tenderloin I used a pork roast but marinated it overnight.The meat was extremely tender….received a lot of compliments on this one……Definitely a keeper !”

  • “It is definitely “melt in your mouth.”Even my daughter, who eats little meat, had three servings and commented, “Why can’t we have food like this more often?”Instead of pork tenderloin, I used a 2 lb. pork loin roast ($7/lb. compared to $2.50/lb.) and baked it in a pan covered with foil at 325F for 3 hours.Since I could not find demi-glace, I used 1 1/2 t. Tone’s beef base (available at Sam’s Club) and only 1 T. of cornstarch.The aroma and flavor were wonderful.With or without gravy, you can’t go wrong with this dish.We will certainly make it again.”

  • “Definitely AWESOME!!!I have about 25 guests coming to my house for dinner this weekend and have been experimenting with different recipes.This is IT!!!I used the pineapple juice from a can of sliced pineapple and saved the pineapple for individual servings of the tenderloin placedon top of each pineapple slice and drizzled with the honey,plum gravy. What a presentation and the taste is fabulous!!!”

  • “The pork was so tender-it was just falling apart. Everyone went wild for it. My gravy was a little too thick for my taste so I thinned it with a little orange juice. I choppped up the leftover pork with a little barbeque sauce and honey and made great sandwiches the next day.”

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