Peppery Pork Tenderloin

Tenderloins marinated in soy sauce and Italian salad dressing are coated in fresh ground black pepper and broiled before being sliced and served.

Ingredients -

1/3 cup Soy Sauce
1/3 cup Italian Salad Dressing
1-1/2 to 2 pounds Pork Tenderloin
2 to 3 teaspoons Fresh Ground Black Pepper

Preparation:

1. Add soy sauce and Italian salad dressing to shallow baking dish.

2. Add tenderloin to marinade.

3. Cover with plastic wrap and refrigerate at least 2 hours or up to 8 hours, turning occasionally.

4. Remove tenderloin from baking dish. Discard marinade.

5. Spray broiler pan rack with cooking spray. Place tenderloins on prepared rack.

6. Rub fresh ground black pepper over surface of pork.

7. Broil 4 inches from heat, 5 to 6 minutes on each side, or until a meat thermometer inserted into thickest portion of meat registers 155 degrees F.

8. Remove from under broiler and let meat rest 5 minutes under a tent of aluminum foil.

9. Slice tenderloin into 1/2-3/4-inch slices.

Pork Tenderloin Tip –

Pork Tenderloin

Tenderloins are packaged in heavy plastic wrap often in pairs. The tenderloin is one of the finest cuts of pork you can buy and they can be expensive. The tenderloin freezes well, so watch for a sale and put one or two in the freezer for later.

Pork Tenderloin Tip –

Resting the Meat after Cooking

The juices in the meat when cooked move to the center of the meat. When the meat rests after cooking, the juices re-distribute throughout the meat. If you cut a piece of meat too soon, the juices will run out.

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