I wanted to wish you all a very Happy Valentine’s Day! How will you be spending it? (Me, I still have no clue what’s going on after I get off work tonight.)
So, as a Valentine’s Day gift from me to you, here is a new recipe.
…sorry, no picture included as of yet.
Tangy Pork Tenderloin
- About 1 lb. pork tenderloin
- Garlic salt
- Black pepper
- 1 to 1/2 cups apple cider vinegar
- 1/2 Tbsp. cinnamon
- 2 Tbsp. brown sugar
- Olive oil
Take some aluminum foil and line the bottom of a baking sheet; with a paper towel, thinly coat the aluminum foil with olive oil. Preheat the oven for 350 degrees. Remove the pork tenderloin from the package and lay it on the lined baking sheet. Season the tenderloin with garlic salt and black pepper; pat it in with clean, dry hands. Flip the tenderloin over and repeat this step. Poke the tenderloin with a clean, sharp knife; this will help the marinade/sauce to really penetrate the meat. Then, in a small mixing bowl, combine the cinnamon, apple cider vinegar, and brown sugar; stir till all the sugar is dissolved. When done, pour the mixture little-by-little onto the pork. (Don’t do too much; you want to just coat the pork and only have a very small amount of the mixture on the lined baking sheet. Also, make sure the tenderloin is fat-side-up on the baking sheet.) Lastly, once the oven’s preheated, stick the pork in the oven for 40 minutes; when the timer goes off, turn off the oven and keep the pork in there for an extra 10 minutes to let it rest. Then pull it out and enjoy.