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Memorial day pork tenderloin recipe!

I love to cook pork tenderloin when I am having guests.

It is so easy, relatively inexpensive and it tastes great at room temperature.

This means you can get this done ahead of time and have more time to enjoy your guests!

The trick to this delicious recipe is a simple marinade and then glazing with That Dam Jam after you have let it rest and slice just before serving.

Let’s start with the marinade.

To a small pan add 1/2 cup low sodium soy sauce, 3 Tablespoons of brown sugar, 1/4 cup rice vinegar and 1 tablespoon grated ginger and garlic (either from a tube or fresh, not dried) Simmer over low heat for 3-5 minutes. Set aside 1/4 cup of marinade. To cool the rest add 1/2 cup ice.

Remove silver skin from the tenderloins and place in a large plastic container. Pour marinade over and turn to cover. Marinate for a couple of hours or overnight.

When ready to cook remove from container and pat dry.

Prepare grill or pan with oil and heat until oil simmers.

Sear on all sides, turning every 3 minutes until it reaches an internal temperature of 160 degrees.

Now it is time to glaze your tenderloin!

Mix the 1/4 cup of reserved marinade with 1/2 cup of your favorite flavor of That Dam Jam and brush over tenderloins as a glaze. Over low heat add remaining jam marinade mixture to the pan and add the tenderloins back in and turn to coat for for 1-2 minutes until the glaze is thick and sticky.

Remove from pan and let rest.

When ready to serve, slice on the diagonal and serve with more jam!

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