I got a pork tenderloin out on Wednesday night, but it was not defrosted enough by Thursday to marinade it. On Thursday night, I was too tired to deal with it, so I finally got around to marinating in on Friday night. I made it Saturday morning, and then packed it in Brad's lunch Saturday and Sunday. (I also ate it myself for dinner Saturday night!) I served this delicious pork loin with a box of Stove Top Pork Stuffing from the survivalist cabinet.
Marinated Pork Tenderloin
1/4 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons sherry (I use whatever white wine I have available, or chicken broth)
1 1/2 teaspoons dried minced onion
1 teaspoon ground cinnamon
2 tablespoons olive oil
1 pinch garlic powder
2 (3/4 pound) pork tenderloins
Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours. (I usually stick it in the marinade the night before I want to make it for supper.)
When ready to cook, preheat oven to 350 degrees F. Spray a 13 x 9 inch baking dish with cooking spray. Place marinated tenderloins in dish. Bake for about 45 minutes, or until thermometer stuck in the middle of the pork reads 160 degrees F.
Allow to sit for a few minutes before slicing.