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Pork Tenderloins!!

We loved this so much, I made it twice in one week. We devoured it! Just check the roasting time. I thought it seemed a bit off. I checked the roasting chart in my cookbook and cooked it at 425 degrees for about 35 minutes. Also, recipe doesn’t specify, but make sure you drain the marinade before roasting.
Delicious!! Tender, juicy, perfect! Served it over rice. This pork has a flavor that’s richly sweet but balanced by the saltiness of the soy sauce. I did use “lite” soy sauce because I watch sodium intake. Will definitely make this again soon.
My initial rating of this would not have been a five, but the end result was a five. I cooked this according to the instructions, but my finished product was very raw in the middle. I took it off the dinner table and wrapped it completely in a large piece of foil with all the juices and continued to bake it. As dinner was well over by the time I removed it from the oven, I cooled it and put it in the fridge. My son ate it for lunch the next day and raved and raved over how amazing it was!! He talked about it for 2 days! So, it is a keeper, but I’ll do the slow roast method next time (2 hours total). The meat was very tender and full of flavor.

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