You may have already gathered this from the numerous posts I devoted to bacon, but guys – I could never be a vegetarian. I mean, I totally respect that some people are and they have their reasons for doing so. I just have my own views on the food chain, and they consist of me eating lots of delicious meat (see exhibit A above).
On the other end of the spectrum is my sister, who is impossible to cook a holiday meal for. Mainly because she either ends up taking two bites of the tofurkey and never touching it again, or complaining that her meal is entirely composed of side dishes. You can’t deny it, sis. You suck at Thanksgiving.
But if you’re looking for a great holiday season recipe and all of your guests are omnivores, this pork tenderloin is absolutely insane. You can use the marinade for just about anything, though I really love this way. It turns out so moist and juicy you can practically cut it with a fork. It’s also one of the most low-maintenance recipes in my repertoire at only five ingredients.
However, I can’t take credit for this genius – only the photos. My college roommate and general badass of the universe, Caitlin, holds a slew of secret family recipes that she used to make for us when we were poor and blissful students. This was one of the few she actually gave us. I’m still waiting for her to cave on the Christmas cookie recipes, because every year, she sends them to me and I actually have to fend people away from the package with a broom. I will defend those cookies until the death.
Maybe with our powers combined we can get her to give me the recipes. You know, for the good of the blog. So if you guys could kindly leave convincing letters and false promises to Caitlin in the comments, I’m sure she’ll eventually give in. And that means I can make the world’s best Christmas cookie recipes and give them to you guys. Everybody wins. So bring your A-game in the begging department, then make yourself some pork. You’ve earned it.
Five Ingredient Pork Tenderloin
- 1/4 c balsamic vinegar
- 1/4 c low sodium soy sauce
- 1/4 c red wine
- 1/4 c brown sugar
- 1 boneless pork loin roast (comes with two separate pieces of meat, as seen above), about 2 lbs, trimmed of visible fat
- Salt & pepper to taste (I don’t count these as real ingredients. Let’s call them “freebies.”)
Whisk together first four ingredients. Transfer to a plastic bag with the pork loin and let marinate for at least 1 hr, turning halfway through. Preheat oven to 425. Remove pork from bag and place on a jelly roll pan or rimmed baking sheet. Cover in extra marinade. Season with salt and pepper to taste. Bake at 425 for about 25 minutes, or until internal temp reaches 160 and center is still slightly pink. Remove from the oven and let rest for 10 minutes. Slice and serve.