Baked Pork Tenderloin

3 to 5 lb boneless Pork Tenderloin
1 Tbsp White Wine Vinegar 1 Tbsp Soy Sauce
1 Tbsp Worchestershire Sauce
2 Tsp Mrs. Dash Garlic & Herbs
1 Tsp white sugar
1/4 Tsp Cracked Black Pepper

Place all the above ingredients in a 1 gallon freezer bag, squeezing
out as much air as possible. Mix gently covering all the meat.
Marinate 2 hrs to 24 hrs, turning bag when you have a chance.

Preheat oven to 450 degrees. Spray a wire rack with canola oil and
place on top of a cookie sheet layered with parchment paper (easy clean
up and reduces splattering). Place the loin, fat side up, on the wire rack,
discarding marinade. Place the meat in the oven on the center slot and
align the loin with the top heating coil. Cook for 10 minutes in this position.
Reduce heat to 350 degrees and let cook for about 1 hr 15 minutes.
Check the internal temperature of the loin until 155 degrees is reached.
Then, remove from the oven and tent with foil. Allow to rest for 10 minutes.

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