Thursday, October 16, 2008

Pork Tenderloin Recipe

I want to heartily endorse the pork tenderloin that was our adventure recipe of the week. We just finished dinner and it was oh-so-good! It was also REALLY easy, cooked up fairly quickly, and was easy to modify for special diets.

The basic recipe is this:

In a large ziploc bag, place a 2 lb. pork tenderloin. Add 20 oz. pineapple chunks with juice, 1 tsp. minced garlic, 1/4 c. packed brown sugar, and 5 oz. soy sauce. Turn to coat and refrigerate over night.

I didn't bake it per these directions, which said bake at 350 for 90 minutes. The package from the pork said bake at 425 for 25 minutes, which is what I did, and it came out just fine.

Also, I used pineapple that had been sweetened with Splenda instead of the high test stuff, I used Splenda brown sugar, and I used reduced sodium soy sauce.

We about ate it up. It was really, really good.

This is from Take Five: A Holiday Cookbook by Debbye Dabbs. I haven't tried anything else in there, but they look pretty interesting. Anything this easy has gotta be good!

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