Sweet & Soy Pork Tenderloin
Ingredients
- 2 (12 oz/375 g each) Johnston’s Pork Tenderloins
- 1 cup Saskatoon or blueberry jam/jelly
- ¼ cup lemon juice
- 2 tbsp fresh ginger grated
- 4 garlic cloves minced
- 2 tbsp canola oil
- ⅓ cup reduced-sodium soy sauce
Instructions
- In an airtight container or sealable plastic bag, combine Saskatoon or Blueberry jam or jelly, lemon juice, ginger, garlic, oil and soy sauce. Set aside ½ cup (125 mL) of the sauce for serving. Add pork tenderloins to the container and marinate 2 to 24 hours in the refrigerator.
- Pre-heat oven to 400°F (200°C). Discard marinade and place tenderloins on a foil-lined baking sheet. Bake for 25-30 minutes or until internal temperature reaches 145°F. Remove from oven; tent loosely with foil (internal temperature will rise to 150°F).
- Heat reserved sauce in a small saucepan and serve drizzled over slice pork tenderloin. Serve with roasted potatoes and seasonal vegetables and/or salad.
Showing 2 comments
Could you also use this recipe and then smoke the tenderloins on a pellet smoker for 2 – 3 hours until done?
Totally! that sounds fantastic