Monday, March 06, 2006

Perfect Pork

For supper tonight, we are having roasted pork tenderloin. Here is a recipe for our favorite marinade which comes from the cookbook Simply Colorado: Nutritious Recipes for Busy People published by the Colorado Dietetic Association p. 197:

Cinnamon Pork Tenderloin

3 T. low-sodium soy sauce
3 T. cooking sherry
1 T. brown sugar
1/2 T. honey
1/2 tsp. garlic salt or powder
1/2 tsp. cinnamon
2 pork tenderloin (usually come 2 per pkg.)

Combine first 6 ingredients in lg. zip-top bag. Add tenderloins and refrigerate no more than 6 hours. Remove meat from marinade and insert meat thermometer. Grill tenderloins until thermometer reaches 160 degrees, turning while grilling. [ I am roasting them tonight, getting the idea from a Rachel Ray cookbook: Preheat oven to 500 degrees. (I put foil over a roasting pan with shallow sides.) Place the meat on the foil and roast for 20 minutes. (I had to put the thicker piece back in for 5 more minutes.) Remove meat from oven and tent with foil and let rest for a few minutes.]

The cookbook suggests an oriental rice dish and a spinach salad as sides. Tonight, we are having creamed corn, and leftover green beans and salad with it.

This morning, before school, Matthew held the ziplock bag while Evan and I added the marinade ingredients and the tenderloins. The tenderloins have been marinating in the refrigerator until supper. Easy Easy Meal!!!

P.S. Evan said that he likes pork tenderloin marinated in Italian dressing even better.