Clough Tenderloin (Marinated Pork Tenderloin)
1-1 lb Pork Tenderloin (Unflavored)*
1/4 Cup Soy Sauce
Almost 1/2 Cup Apple Juice
2-3 Tablespoons Sesame Oil
3-4 Garlic Cloves
1/2 Small Yellow Onion, Roughly Chopped
2-3 Tablespoons Honey**
*Choose one on the small side, otherwise increase amounts in the marinade, and marinate for a longer time period.
**We always use raw local honey if available.
***If only adults are eating we'd use freshly ground black pepper, but when Nico is eating we need to use finely ground black pepper so he doesn't bite into a big chunk of pepper.
In a mixing bowl with a spout or a large measuring cup, create a marinade adjusting the ingredient amounts to your taste. (The apple juice is used to cut the soy sauce taste but it shouldn't be overly fruity either.) Pour into a gallon ziplock type bag.
Trim the excess fat and 'silverskin' from the tenderloin, place in the bag and refrigerate.
Marinate for over an hour.
Pre-heat oven to 350 degrees F.
Brown the tenderloin in a skillet on all sides to seal in the juices when it bakes.
Place the browned tenderloin in a roasting pan (line the bottom with aluminum foil to make cleanup easier - the top should stay unlined to allow airflow).
Cover and cook for approximately 30 minutes, or until no longer pink in the center.
Pairs Well With
(A Kelly Brett Specialty)
Nico was served this tenderloin at his first sleepover (which was with the Clough Family). He's quite picky about what he'll eat so, of course, we had to get the recipe.