- 2 (1-1/2 pound) plain pork tenderloins (not the marinated type)
- 1/2 cup prune juice
- 2 tablespoons lemon juice
- 3 tablespoons honey
- 2 tablespoons tomato paste
- 1 clove garlic, smashed
- 2 tablespoons soy sauce
- 1/2 teaspoon dry mustard powder
- 1/8 teaspoon ground cloves
- 1/8 teaspoon crushed red pepper flakes
- Place the pork tenderloins in a non-reactive large bowl and set aside.
- In a small bowl, combine the prune juice, lemon juice, honey, tomato paste, smashed garlic clove, soy sauce, dry mustard powder, ground cloves, and crushed red pepper flakes. Blend well with a wire whisk.
- Pour the prune mixture over the pork. Cover and marinate in the refrigerator for 24 to 48 hours, turning the pork over in the marinade once or twice.
- When you're ready to eat, preheat the oven to 400°F.
- Take the pork out of the marinade and lay the tenderloins in a glass baking dish. Remove the garlic from the marinade and discard. Save the marinade.
- Pour the saved marinade into a small pan and, over high heat, bring it to a boil. Reduce the heat to low so the marinade simmers while the pork cooks. Watch the marinade to make sure it doesn't burn.
- Roast the pork for 10 minutes, then remove and brush with some of the marinade. Return the pork to the oven.
- Continue roasting the pork for another 25 to 35 minutes, spooning some of the marinade over the meat twice during roasting time.
- When the pork registers at least 145°F, remove it from the oven. Spoon over any remaining marinade. Let the meat stand for 5 minutes, then slice to serve. Serve with your favorite coleslaw on the side.
Variations and Tips
- The prune juice adds richness and color to the marinade. You can swap the prune juice for apple juice or pineapple juice if you prefer.
- If you like a spicy BBQ recipe, be generous when adding crushed red pepper flakes to the marinade or add a minced jalapeno pepper.
- This recipe can be used with a pork loin, which is a larger cut of meat. Roast a 2 pound loin for about 1 hour at 400°F.
- Pork can be safely cooked to 145°F, according to the USDA. The pork will be slightly pink on the inside. You can roast the pork longer, until it registers 160°F, if you prefer it more well done.
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