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.
|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|
|1 Tbsp||White wine|
- 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.