I used a 1 pound tenderloin and marinated it in a ziplock bag so that I could squeeze the air out. I added lemon zest to the marinade but otherwise left it as and let it marinate for about 5 hours. I used a probe thermometer and after turning the loin once halfway through and letting it rest for a few minutes, the meat came out incredibly tender and juicy. As for the sauce, I boiled it, added lemon zest, brown sugar and a bit of honey. Once I was ready to serve, I added the cornstarch/OJ slurry ( thank you to another reviewer for that idea!) to thicken it into a gravy. This was the BEST, hands down pork loin I've ever made. My husband ate a reheated plate and said that it was still tender! If I could give more stars, I would!
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I used a 1 pound tenderloin and marinated it in a ziplock bag so that I could squeeze the air...