1/4 cup ketchup
1 TBSP sugar
1 TBSP dry white wine or water
1 TBSP hoisin sauce
1 clove garlic, finely chopped
2 pork tenderloins (about 3/4 pound each)
Mix all ingredients except pork in shallow glass or plastic dish. Add pork; turn to coat with marinade. Cover and refrigerate at least 1 hour but no longer than 24 hours, turning pork occasionally. Heat oven to 425 degrees. Place pork on rack in shallow roasting pan. Insert meat thermometer horizontally so tip in thickest part of pork. Roast uncovered 27 to 29 minutes or until thermometer reads 160 degrees or pork is slightly pink in center.
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