Pork Tenderloin in a Raspberry-Herb Marinade

Pork tenderloin is one of my favorite cuts of meat to cook and it is lean too.  There are so many ways to cook it; slow cooker for pulled pork, on the grill for kebobs, cut up for sweet and sour pork, or just baked in the oven.  It lends itself to all kinds of marinades and seasonings.  When possible I always try to use fresh herbs.

During the winter months here in Michigan I grow some herbs under gro-lights.

  • pork tenderloins
  • 1/2 cup raspberry vinegar
  • 2 cloves garlic, minced
  • 1 tbsp. Dijon mustard
  • 1 tbsp. honey
  • 1/4 tsp. marjoram
  • 1/4 tsp. sage
  • 1/4 tsp. thyme
  • 1/2 tsp. pepper

Combine all of the marinade ingredients in a plastic bag (save a little if you are planning to grill) and add the pork.  Rotate the meat and place in refrigerator up to 24 hours; the longer the better.

Either cook on your charcoal or gas grill usually about 20-30 minutes; basting occasionally.  To bake in the oven, I like to sear the tenderloin for a few minutes and then place in a 400 degree oven for 20-30 minutes.

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