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Marinated Pork Tenderloin
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Marinated Pork Tenderloin
SUBMITTED BY:
Alyce Wyman
"Nothing could be more convenient when you're entertaining than this recipe. Marinate the pork for a few hours, bake, then pull together the side dishes. --Alyce Wyman, Pembina, North Dakota"
RECIPE RATING:
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(8)
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PREP TIME
5 Min
COOK TIME
25 Min
READY IN
30 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 (5.5 ounce) can apricot nectar
1/2 cup soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons minced fresh parsley
2 (1 pound) pork tenderloins
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DIRECTIONS
In a large resealable bag, combine the first five ingredients. Add the pork; seal and turn to coat. Refrigerate for at least 2 hours. Drain and discard marinade. Line a shallow baking pan with foil and coat with nonstick cooking spray. Place tenderloins in pan. Bake, uncovered, at 425 degrees F for 25-30 minutes or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.
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REVIEWS
Reviewed on Jan. 18, 2008 by
PaulafromAzores
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PaulafromAzores
Jan. 18, 2008
Very good. Made with orange juice. 40 minutes in the oven.
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17 users found this review helpful
Very good. Made with orange juice. 40 minutes in the oven.
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Reviewed on Jan. 18, 2007 by owensmom
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owensmom
Jan. 18, 2007
This was great! I had 2 1bs of tenderloin so I had to double the recipe. I only had about 1/2 the amount of soy sauce I needed. So instead of doubling the vegetable oil, I added 3 T. of Sesame Oil to add more flavor and 3 T. of vegetable oil. Marinated 2 hrs and cooked according to directions. Very tasty. Will definitely make again. FYI: In my local grocery store they only have HUGE bottles of apricot nectar, no small cans as this recipe calls for. But I like to make an Apricot Vinigarette from this site in the Cranberry-Pear Tossed Salad recipe. If anyone has to buy the bigger bottles, you can use up the extra by doing that.
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10 users found this review helpful
This was great! I had 2 1bs of tenderloin so I had to double the recipe. I only had about...
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Reviewed on Jan. 4, 2008 by caligirl1881
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caligirl1881
Jan. 4, 2008
Absolutely delicious! The pork was very tender and flavorful. Almost an Asian-inspired dish because of the soy sauce.It took virtually no work, just put into the marinade and let it soak, then bake. Will make again and again.
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7 users found this review helpful
Absolutely delicious! The pork was very tender and flavorful. Almost an Asian-inspired dish...
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Reviewed on Aug. 8, 2008 by
JESSERS11581
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JESSERS11581
Aug. 8, 2008
This was good. The meat turned out very tender (of course), and it was tasty. However, I was hoping it would be a little bit sweeter/tangier from the apricot nectar. What I tasted more than anything was garlic. But still a good recipe, and very easy to prepare.
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5 users found this review helpful
This was good. The meat turned out very tender (of course), and it was tasty. However, I was...
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Reviewed on Mar. 11, 2008 by adoptabeach
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adoptabeach
Mar. 11, 2008
The smell in the house when this was cooking was amazing! I couldn't wait to try it. Unfortunately, it didn't taste as good as it smelled. Too much soy I think. My husband liked it, I thought it was just ok, and the kids wouldn't eat it.
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5 users found this review helpful
The smell in the house when this was cooking was amazing! I couldn't wait to try it. ...
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Reviewed on Aug. 1, 2008 by SMMETZ1
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SMMETZ1
Aug. 1, 2008
I have made this twice now (first time with peach nectar and the second with apricot) and both times it was very delicious. Going to try using mango nectar next time. Also marinated it overnight and it came out very tender and juicy.
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4 users found this review helpful
I have made this twice now (first time with peach nectar and the second with apricot) and both...
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Reviewed on Aug. 9, 2008 by binaknits
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binaknits
Aug. 9, 2008
Excellent! We loved this. I did reserve some of the marinade and basted it halfway through, and that helped with the flavor.
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3 users found this review helpful
Excellent! We loved this. I did reserve some of the marinade and basted it halfway through,...
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Reviewed on Nov. 7, 2006 by
Seattle Cook
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Seattle Cook
Nov. 7, 2006
Tasty and tender!
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2 users found this review helpful
Tasty and tender!
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