NOTES

Tips:

Size matters: this recipe will not work with a pork loin which is much larger and requires a longer cook time. In the time it takes the loin to cook, the sauce will burn. If your tenderloins are larger than 1.25 pounds each, you may want to add the sauce for the last 15-20 minutes of cook time.

Check the temp. As always, the best way to tell that meat is done is to use a meat thermometer. Pork chops should be 140-145ºF!

Don’t over-cook. Since pork is a lean meat, it can dry out more easily than other types of meat. Be sure to take it out of the oven as soon as possible after it reaches 140-145ºF.

Let it rest. Resting the meat for 10 minutes before slicing into it is the key to juicy pork.

Substitutions:

Slow cooker: you can make this recipe in the slow cooker! Simply add the tenderloins and sauce and cook on low for 3 hours or until done.

Pork loin: I don’t recommend pork loin for this recipe because they are so much larger and require so much more bake time. If you want to serve the sauce with a pork loin you are cooking, simply simmer it on the stove top until thickened.

Storage:

Leftover Pork Tenderloin will last in an airtight container in the fridge for 3-4 days or in the freezer for 4-6 months. To reheat, thaw overnight in the fridge if frozen, then warm either in the microwave or in the oven until heated through.