- 1 pound [454 g] pork tenderloin, into 1 or 2 pieces
- 2 tablespoons [30 mL] reduced-sodium soy sauce
- 3/4 teaspoon [3.75 mL] ground cinnamon
- 2 tablespoons [30 g] sugar
- 1/4 teaspoon [1 mL] salt
- 1 tablespoon [15 mL] dry Sherry
- 1/2 teaspoon [2.5 mL] ground ginger
- 1 teaspoon [5 mL] dry mustard
- 1 teaspoon [5 mL] lemon juice
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- Preheat oven to 325°F [160°C].
- Transfer pork tenderloin into a nonreactive roasting pan.
- Well stir together soy sauce, cinnamon, sugar, salt, Sherry, ground ginger, dry mustard and lemon juice.
- Pour all over meat.
- Roast into preheated oven for approximately 60 minutes basting frequently with pan sauces, until the internal temperature registers 145°F [63°C] onto an instant-read thermometer.
- Serve hot pork tenderloin sliced, coated with pan juices.
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