Peppery Pork Tenderloin

The Recipe:


1/3 cup soy sauce
1/3 cup Italian salad dressing
1-1/2 to 2 pounds pork tenderloin
2 to 3 teaspoons coarsely ground black pepper


Combine soy sauce and salad dressing in a shallow dish or a heavy-duty zip-top plastic bag. Add tenderloins. Cover or seal; chill at least 2 hours or up to 8 hours, turning occasionally.

Remove tenderloins from marinade, discarding marinade. Place tenderloins on a lightly greased rack in a broiler pan. Rub pepper over surface of pork. Broil 4 inches from heat, 5 to 6 minutes on each side, or until a meat thermometer inserted into thickest portion of meat registers 155°. Let stand 5 minutes under a tent of aluminum foil. Slice tenderloins into ¼-inch slices.

Note: To grill pork tenderloins, grill over medium-high heat about 20 minutes, turning once, or until meat thermometer reaches 155°. (Be sure the lid covers the grill.) To roast pork tenderloins, bake at 450° about 25 minutes, or until meat thermometer reaches 155°.



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