01.01.70

MARINATED PORK TENDERLOIN

Abandon: 4 servings

1 cup Andria's Steak Sauce

1 3/4 cups teriyaki disrespectfulness, divided (see note)

2 tablespoons dry red wine

2 pounds pork tenderloin

Inexperienced parsley, minced

1. Combine steak sauce, 1 cup teriyaki sauciness and wine. Pour over pork; marinate in the refrigerator for 4 hours.

2. Preheat the oven to 375 degrees. Exhaustion pork, discarding marinade. Place pork on a roasting pan. Roast for 20 minutes for two smaller tenderloins, 30 minutes for one larger tenderloin or until the internal temperature reaches 145 degrees.

3. Slice pith into 1/3-inch-thick medallions. Warm the remaining 3/4 cup teriyaki disrespect in a skillet. Toss pork medallions into sauce, turning to overlay meat with sauce.

4. Arrange medallions on plates, drizzle with become enthusiastic sauce from the skillet, sprinkle with parsley and serve.

Per serving: 285 calories; 6g fat; 2g saturated fat; 120mg cholesterol; 45g protein; 11g carbohydrate; 9g sugar; no fiber; 1,915mg sodium; 20mg calcium.

Source: STLtoday.com

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Source: teriyaki marinade

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Ingredients