Ingredients Jump to Instructions ↓

  1. 1 (1 1/2 to 2-pound) pork tenderloin

  2. 1/4 cup soy sauce

  3. 2 tablespoons dry red wine

  4. 1 tablespoon honey

  5. 1 tablespoon brown sugar

  6. 2 cloves garlic , minced

  7. 1 teaspoon grated ginger

  8. 1/2 teaspoon ground cinnamon

  9. 2 green onions (green parts only), chopped

  10. Root Vegetables, recipe follows

Instructions Jump to Ingredients ↑

  1. Combine marinade ingredients in a measuring cup and whisk to combine. Pour over pork tenderloin in a plastic bag. Marinate overnight.

  2. Preheat oven to 350 degrees F. Bake for 45 minutes or until meat is 145 degrees F when measured with an instant-read thermometer. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces. Drizzle a small amount of the meat juices from cooking over each piece of meat. Serve with the root vegetables.

  3. parsnips 5 carrots 2 rutabagas 5 turnips (roots only)

  4. Olive oil House Seasoning, recipe follows Preheat oven to 350 degrees F.

  5. Peel and cut root vegetables into large chunks. Arrange in a roasting pan and season with olive oil and House Seasoning. Roast until tender; first check vegetables for doneness after 25 minutes and then every 10 minutes thereafter. Serve with the pork.

  6. cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months.


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