Honey Teriyaki Pork Tenderloin
Need a fast, easy, and delicious dinner idea? The name sounds fancy, but fancy this is not! My friend Morgan passed along this idea to me about a year ago, and it has become a favorite in our house! Even my picky eaters request it! Also, it is a great meat to prepare if you are taking dinner to a friend...pork tenderloins are sold in packs of two...so cook one for her, and one for you!
Choose a package that is right-sized for you...I usually buy the smallest the store has on the shelf if it's just for us. Freeze the second tenderloin if you do not use it that day.
Lay out two large pieces of foil cross-wise...you are going to be wrapping the meat into a "packet," so whatever works for you...goal is to keep the marinade from dripping out.
Next, lay out your tenderloin on the foil and pour a small amount of the marinade over the top of the meat...about 1/4 cup or so.
Using a fork to lift the meat, lift it on each end to allow the marinade to cover the bottom portion of the tenderloin. Make sure it's all covered before you wrap the packet.
Wrap the foil loosely around the meat, but securing the marinade in the foil packet. I usually wrap it where I have foil "handles" to lift the packet out with. You can place it in a glass dish to bake if you are worried about it leaking. Not necessary if it's secure, though.
Bake for 4-5 hours at 250 degrees. If my tenderloin completes cooking before we are ready to eat, I simply turn the oven to "off" and leave the meat in the oven until we are ready to eat.
The meat will literally fall apart when it is finished cooking. Tender and moist and delicious! Note****This meat is also great on the grill...just marinate meat for about an hour or two...then grill on low.
To complete an easy weeknight supper, serve with OreIda frozen mashed potatoes (which are actually tasty), a salad, and rolls and dinner is served! If you have the time, hashbrown casserole can't be beat with this dish.