Today I’m sharing a recipe with pork. Since the pork tenderloin can be a little dry sometimes, low heat for a long time and a sauce can help to avoid it. Result: it was delicious.
Basically I used this recipe but made a few adjustments. So, this is what you’ll need for the adjusted recipe:
- 1 clove garlic
- 1 tsp dried oregano (I used 2 small branches)
- 1 pork tenderloin (1 lb)
- Salt and Pepper
- 1/8 cup turbinado brown sugar (you can also use white or brown)
- 1/8 cup vinegar (white or rice vinegar)
- 1/8 cup water
- 1 tablespoons soy sauce
- 1 tablespoon cornstarch
Rub the crashed garlic, oregano, salt and pepper all over the pork tenderloin.
Place pork in an uncovered roasting pan on the middle oven rack and bake it for 1.15 hours.
In a small saucepan, mix sugar, cornstarch, vinegar, water, and soy sauce. Heat it on minimun, stirring continuously, until mixture begins to bubble and thicken.
Use this glaze to brush the roast 2 or 3 times during the last half hour of cooking,
When it’s done, serve it with a salad on the side. I made the one in the picture with organic baby spinach, dried cranberries and gorgonzola cheese.