Pork tenderloin is one of my favourite cuts of pork. It is so tender that it is not really necessary to marinate it but this marinade is quick and easy and adds great flavour.
Marinating in a sealable plastic bag keeps the marinade surrounding the meat so that it is not necessary to turn the meat.
In the summer we grill the pork tenderloin on the barbecue but in the winter it does beautifully in the oven. The gravy is delicious with mashed potatoes. Add another favourite vegetable and dinner is ready.
Do use an instant read thermometer if you have one – if not, the times given are quite accurate for meat which is at room temperature. If baked directly out of the fridge, add just a few minutes to the baking time. Slice the pork on the diagonal into fairly thin slices.
The crinkle cut carrots in the picture are a tradition in our family and a topic of conversation when someone has not seen them before. These cutters are fairly easily found wherever kitchen utensils are sold.