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Clough Tenderloin (Marinated Pork Tenderloin)

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"A Kelly Brett Specialty - Learned from Asa Clough."

Serves 3-4 | Prep Time 10 Minutes | Cook Time 30 Minutes

Why I Love This Recipe

Nico was served this tenderloin at his first sleepover (which was with the Clough Family) and he loved it. He's quite picky about what he'll eat so, of course, we had to get the recipe.

Ingredients You'll Need

1/4 Cup Soy Sauce
1/2 Cup Apple Juice
3 Tablespoons Sesame Oil
3 Large Garlic Cloves
1/2 Small Yellow Onion, Roughly Chopped
3 Tablespoons Honey*
1/4 Teaspoon Black Pepper
1 1-Pound Pork Tenderloin, Unflavored**

*We always use raw local honey if available.

**Choose a pork loin on the small side, otherwise increase amounts in the marinade, and marinate for a longer time period.


In a mixing bowl with a spout or a large measuring cup, create a marinade using all ingredients except for the pork loin. Adjust 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 the marinade 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.

Preheat oven to 350°F.

Brown the tenderloin in a skillet on all sides to seal in the juices when it bakes.

Place the browned tenderloin on a roasting pan (line the bottom with aluminum foil to make cleanup easier - the top should stay unlined to allow airflow). Pour the marinade in the bottom of the roasting pan.

Cover and cook for approximately 30 minutes, or until no longer pink in the center.

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