Tuesday, August 17, 2010

Garlic-and-Rosemary Tenderloin

1/2 cup soy sauce (I used the lite version)
1/2 cup olive oil
1/2 cup balsamic vinaigrette dressing ( I used a lite version)
1 tablespoon minced garlic (or you could use garlic powder)
2 teaspoons dried rosemary
2 teaspoons rubbed sage
2 teaspoons pepper
1 tablespoon minced onion

**Pork or Beef tenderloin (up to 5 pounds) I used a 1.5 pound Hormel pork tenderloin.

Preheat oven to *425. Combine above ingredients in a medium sized bowl. Pour into a large Ziplock freezer bag and add meat. Chill overnight or at least 8 hours, turning occasionally. Remove tenderloin from marinade, discarding marinade. Put tenderloin in a foil lined roasting pan and cover. Place in oven at *425 (ON TOP RACK) and roast for 45 minutes. Remove and allow tenderloin to stand for 5 min before slicing.

**I made this along with dirty rice and sweet green beans and it was such a GREAT meal!! I put the tenderloin and the green beans on the top rack and the dirty rice on the middle rack and baked/roasted them ALL on 425* for 45 minutes and they are were done AT THE SAME TIME!!!

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