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Ingredients
- 1/4 C Pineapple Juice
- 1/4 C Soy Sauce
- 1/4 C Brown Sugar
- 1/2 tsp Ground Ginger
- 2 Garlic Cloves chopped
- 1/4 C Dijon Mustard
- 2 tsp Worcestershire Sauce
- 1/2 C Olive Oil
- 1 tsp Hot Sauce
Ingredients
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Instructions
- Blend the ingredients in a food processor then pour over the tenderloin in a ziplock back. allow to marinate in the fridge for at least 24 hours
- When ready to cook allow the meat to sit on the counter for 45 minutes to come to room temperature. Prepare a pan for it by spraying the pan it is to be cooked in with Pam. In the photo provided I did two tenderloins (one with the above marinade and the other marinaded in the Raspberry Fire Sauce) in the same pan that was divided into two compartments using tinfoil
- Preheat oven to 525 degrees
- Cook the tenderloin for 5 minutes per pound. DO NOT open the oven during cooking. After 5 minutes turn off the oven and let the pork remain in the slowly cooling oven for 1 hour. Examples. If the tenderloin weighs 2 lbs you are going to cook it for 15 minutes (5 minutes per pound = 10 minutes + an extra 5 minutes = 15 minutes.) If it was a 1 lb tenderloin you are going to cook it for 10 minutes. (5 minutes per pound = 5 minutes + an extra 5 minutes = 10 minutes)
- After an hour take the pork out of the oven and let it rest for 5-10 minutes before slicing
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