I got this recipe from my cousin who made a tri-tip roast for our family New Year’s Eve dinner. Ever since, the tri-tip roast has been a requested dish for our annual New Year’s gathering. I have discovered that the same recipe can be used for making pork tenderloin and the flavor is still amazing. The only adjustment is to reduce the cooking time.
Ingredients:
| 2 pounds | Pork Tenderloin (about 2-3 pieces) |
| 1/2 Cup | Fresh squeezed lemon juice |
| 1/2 Cup | Cooking oil (grape seed oil) |
| 1/4 Cup | Brown sugar |
| 1/4 Cup | Light soy sauce |
| 1-2 Tbsp | Black pepper |
| 1/4 Cup | Garlic salt |
| 1/4 Cup | Chopped garlic |
| 1/4 Cup | Chopped dried onions |
Ingredients for gravy:
| 1 Can | Chicken broth |
| 2 tsp | Cornstarch |
| 2 Tbsp | Water |
| 1 Tbsp | White wine |
| To taste | Salt |
Directions:
- Mix all ingredients in a mixing bowl, transfer the mixture to a 1-gallon ziploc bag. (Picture 1)
- Place the pork tenderloin in the bag and toss the bag to make sure the meat is evenly coated with the marinade, refrigerate overnight. (Picture 2)
- Preheat oven to 350°F.
- In a large skillet, drizzle a little cooking oil and brown the pork tenderloin on both sides. (Picture 3)
- Transfer the meat to a baking sheet and bake in the oven until the thermometer reads 160°F. (The federal agency says it is lowering the recommended safe cooking temperature for whole cuts of pork from 160°F to 145°F. This is your preference). Let it sit for 3-5 minutes before cutting. (Pictures 4-5)
- While the meat is resting, heat up a cup of chicken broth. Scrape the brown pieces from the baking sheet and add into the chicken broth, then add in white wine. Combine cornstarch and water in a small bowl, then stir until smooth. Stir cornstarch mixture into hot broth to thicken the gravy. Add salt to taste. (Pictures 6 & 7)
- Slice pork tenderloin and pour gravy on top to serve.
GinsKitchen 