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Categories:
lean pork tenderloin lime juice red wine clove garlic thyme black pepper ginger mustard olive oil pepper
Viewed: 67 - Published at: 8 years agoIngredients
- 1 lean pork tenderloin
- 1/4 cup Kikkoman Baste and Glaze (plus more for basting)
- 2 Tbsp lime juice (plus more for basting)
- 2 Tbsp red wine
- 1 clove garlic, minced
- 1 tsp thyme
- 1 tsp black pepper
- Dash of ginger
- 1 Tbsp mustard
- 1 Tbsp olive oil
- 1/2 tsp Aleppo pepper
Method
- Pre-heat oven to 400 degrees.
- In heavy fry pan lightly coated with oil, brown the meat on all sides on medium-high heat (approx. 10 minutes). Discard the marinade.
- Double-line a baking dish with foil and spray with oil. Put the pork loin in the baking dish, and bake for 15 - 25 minutes, until cooked through. Baste periodically with a mix of the Baste-and-Glaze and lime juice.
- Let rest for 5 minutes before slicing and serving.
