Orange Sherry Peppers Pork Tenderloin

Incredibly tender, wonderfully moist, and oh! so tasty – this pork tenderloin may just become my ‘go-to’ method for prepping pork in the future.

That shaved Brussels sprouts salad wasn’t too, too bad, either; but that is a post for another day.

What made this so very good?

Well, I believe it was the overnight marinade that allowed the pork to soak up all that spicy sweet goodness; and a quick sear before roasting on a rack.

But first, let us address the elephant in the room; the Sherry Peppers Sauce.

I really do put at least a tablespoon of this in almost everything I make, and find myself making and canning a dozen or so half-pint jars three or four times a year.

But…

if you don’t care to make batches of this tasty tamarind, sherry, and peppers sauce, feel free to use your own fave marinade, or, perhaps try adding some decent sherry (none of that “cooking” stuff from the market shelves) and a bit of hot sauce into the orange juice for the marinade.

INGREDIENTS
•1/2 cup Sherry Peppers Sauce
•1/2 cup orange juice
•1 pork tenderloin
•2 tbsp cooking oil
•Barbecue or other basting sauce

Whisk the orange juice together with the Sherry Peppers Sauce (or whatever you’re using), then pour it over a pork tenderloin in a gallon sized zipper bag.

Seal the bag, place on a rimmed plate (in case of leaks) and stash in the fridge overnight, flipping the bag whenever you think to.

When ready to cook, heat your oven to 400º and remove the tenderloin from the fridge and allow to come to room temperature.

Warm the oil over medium high heat in a skillet, then remove the pork from the marinade and brown on all sides.

Apply cooking spray to a rack placed in a baking pan, arrange the tenderloin on top.

Bake for ten minutes, then brush some sauce over the top and sides of the tenderloin.

Return to the oven for another ten minutes, then check the temperature in the thickest part of the tenderloin. If your thermometer  reads 145º, you’re good to go. If not, back into the oven – mebbe checking the temp every five minutes.

Once you’ve reached the magic number, remove from the oven, lightly cover with foil, and set aside to rest for ten minutes before slicing.

Perfectly tender, moist, and juicy, what’s not to love about this tenderloin?

Serve as a main course, as did I, or mebbe slice the tenderloin a bit thinner and serve as sliders on Hawaiian rolls.

Yeh. I might just have to try that, next time.

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