Trimmed With Murder (31 page)

Nell's Easy Pork Tenderloin

(perfect for a wintry Sea Harbor night)

Serves six

Ingredients

¼ C good olive oil

¼ C soy sauce

¼ C packed brown sugar

2 cloves garlic, minced

1 T fresh grated ginger

3 T Dijon mustard

Kosher salt

Ground black pepper

3 pork tenderloins, about a pound each

Directions

Whisk together above ingredients and pour into a one-gallon sealable bag (or use an oblong glass dish and pour over tenderloins, then cover) and refrigerate overnight or at least 3 hours.

Preheat oven to 400 degrees.

Remove tenderloin from bag, discard marinade*, and pat dry with paper towels. Sprinkle meat with salt and pepper.

Heat 3 T good olive oil in ovenproof pan or skillet and sear all sides of the tenderloins until brown (about 3 minutes total).

Put pan/skillet in oven. Cook, uncovered, until meat thermometer inserted in the thickest part reads 140 degrees (about 10–12 minutes).

Transfer to a platter, cover loosely with foil, and let rest 10 minutes before slicing into ¾-inch pieces.

*Sometimes Nell adds ½ C white wine to the marinade, cooks it down, and serves it with the roast.

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