|Pork Tenderloin to LoveThis is the #1 recipe on Square Pennies. It’s the best pork I’ve ever made. Everyone I make it for is loving it! And the sauce is to die for!|
The secret is in the sauce which is made with some of the marinade, pan drippings and butter. It’s wonderful on mashed potatoes or “smashed potatoes.”
Be sure to get tenderloin, not pork loin. Regular pork loin will not give the tenderness you want with this method.
Marinate the tenderloin at least 3-4 hours, but overnight is better. For marinating the meat I use a freezer type zipper plastic bag leaving the slider on top for extra security. Then I put the bag in a bowl in the refrigerator. Works great.
After cooking the loin in a Dutch oven I put the loin on a cutting board to rest. In the Dutch oven I then add the sauce ingredients to the liquid already in the pot. I boil it on top of the stove for about 5 minutes. I think the boiling is mainly to boil off most of the vinegar flavor, but it also concentrates the flavor of the sauce until it’s fabulous!
I arranged the sliced tenderloin on a serving dish and poured the pan sauce over top. This looks so attractive and adds so much flavor to each serving. We had plenty of sauce for the meat and enough to go on the mashed potatoes we served with it. So good! We froze the leftover slices of pork and also small containers of sauce to be thawed as needed. We can’t wait to enjoy these leftovers!
Click here for the recipe at Chef Mommy. She served this with smashed little potatoes and roasted Brussels sprouts.
Besides the mashed potatoes, we had green beans and hot bread with this. Honey carrots would also be good with this as would a side of sauerkraut.
It looks like we have a new favorite at our house. Mr. Pennies says we have to have it every New Year’s Day. I don’t mind, because it’s really easy to make and makes fantastic leftovers. We’ll be making this for entertaining and just for ourselves from time to time. Now that’s a great way to start the New Year!