Recipe: Tangy Marinated Pork Tenderloin

Recipe: Tangy Marinated Pork Tenderloin


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Pork served with shredded cabbage with ginger, soy, and sesame oil dressing with crispy noodles and sautéed zucchini (recipe to follow)


(Serves 4-6) (a 4-ounce serving is appropriate for weight loss purposes)

2- 12 ounce pork tenderloins


1/2 cup olive oil

2 tablespoons soy sauce

1/4 cup red wine vinegar

1/4 cup pineapple juice

dash of cayenne pepper

2 tablespoons ketchup or cocktail sauce (if you like horseradish and are using ketchup, option to add a teaspoon of horseradish)

dash of Crazy Jane’s seasoning

juice of 1 lemon and 1 orange

1 tablespoon Worcestershire sauce

dash of Tabasco (or hot sauce of your choice- optional)

1 teaspoon yellow or Dijon mustard

1 teaspoon maple syrup

2 cloves garlic, peeled and minced

1 sprig of fresh rosemary (leaves- chopped up)

pinch of dried oregano

salt and pepper to taste

Note: for weight loss, you may choose to omit sweet items like maple syrup and pineapple juice, sticking with the juice from the freshly squeezed lemon and orange. This marinade is excellent with pork and can be enjoyed with other meats as well.


Marinade: Combine all marinade ingredients and whisk together well. Coat the pork well with the marinade and place the pork in a glass bowl or ziplock bag with the marinade in the refrigerator for at least an hour.

Cooking: Remove from the refrigerator 30 minutes before cooking. Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of the tenderloins for 2-3 minutes, or until a nice golden brown crust develops. Do not burn. Place in the oven in a baking dish or oven-proof skillet and bake for approximately 30 minutes, or until the meat has reached 160 degrees. Let rest for at least 5 minutes before serving.

Remove the pork and place on a serving platter. Meanwhile, heat the skillet on the stove over medium heat. Allow the pan drippings to reduce, scraping up any browned pieces from the pan. Allow to boil down for 2-3 minutes. (optional- add in a teaspoon of butter and chicken broth- it makes a richer sauce but is not necessary and the butter should be omitted for weight loss purposes). Pour sauce over the pork, slice and serve!

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Pictured above: the pork resting while the sauce is being reduced.


Recipe and photos © Fred Bollaci Enterprises 2015.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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