Dr Andy Bob
  • Home
  • About Me
  • American
  • Chinese
  • Dessert
  • Drink
  • French
  • Indian
  • Jewish
  • Moroccan
  • Middle Eastern
  • Southwest/Mexican
  • Spanish
  • Thai
  • Thanksgiving

Pork Tenderloin

some
soy sauce
oyster sauce
sugar
corn starch
fresh garlic

pork tenderloin
Picture
  • Mix the marinade and rub it into the tenderloin and rest for 30 to 60 minutes or longer.
  • Bake at 350 for 20 to 40 minutes depending on the size
  • Internal temperature should be 140 when you take it out of the oven.
  • Let rest at least 10 minutes before cutting.  15 minutes would be better.  Internal temperature will rise 5 to 10 degrees while resting.
  • I cook a single small tenderloin in our toaster oven using convection in around 25 minutes.  The glaze is yummy and a little extra heated up to poor on top would be good.
  • Note:  not really a recipe yet.  Just my notes.  Probably 1 part soy to 3 parts oyster to 1 part garlic to 1/2 part sugar to 1/2 part starch.  I made it up one night and it cam out great but I didn’t write it down.  When I did this for 1 small tenderloin a “part” was probably around a tablespoon.

Category:  American                                                                                                                                              Modified 1/4/13
Print Friendly and PDF