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2 pork tenderloins, about 3/4 pound
each
1/4 cup ketchup
1 tablespoon sugar
1 tablespoon white wine or water
1 tablespoon hoisin sauce
1/2 teaspoon salt
1 clove garlic, finely chopped
Trim fat from pork tenderloins. Mix remaining ingredients in shallow glass or plastic dish. Add pork; turn to coat with marinade. Cover and refrigerate at least 1 hour but no longer than 24 hours.
Heat oven to 375 degrees. Place pork on rack in shallow roasting pan. Insert meat thermometer horizontally so tip is in thickest part of pork. Bake uncovered about 35 minutes for medium doneness (160 degrees). 6 servings
each
1/4 cup ketchup
1 tablespoon sugar
1 tablespoon white wine or water
1 tablespoon hoisin sauce
1/2 teaspoon salt
1 clove garlic, finely chopped
Trim fat from pork tenderloins. Mix remaining ingredients in shallow glass or plastic dish. Add pork; turn to coat with marinade. Cover and refrigerate at least 1 hour but no longer than 24 hours.
Heat oven to 375 degrees. Place pork on rack in shallow roasting pan. Insert meat thermometer horizontally so tip is in thickest part of pork. Bake uncovered about 35 minutes for medium doneness (160 degrees). 6 servings
