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Recipe

Mojito Pork Tenderloin

Dinosaur Bar-B-Que
Recipe of the Month
November 2007

 

2 tenderloins weighing approximately 3/4 -1 pound each
1 cup Dinosaur Mojito Marinade
1 red onion cut into round slices, about 1/4" thick
1/4 cup Italian parsley
Salt and pepper to taste
  1. Remove silver skin from tenderloin as well as any visible fat.
  2. Place tenderloins in plastic container with tight fitting lid or plastic bag.
  3. Pour 1 cup of Dinosaur Mojito marinade on top of the tenderloin. Make sure tenderloins are fully coated.
  4. Refrigerate for 4-12 hours. Turn at least twice.
  5. Preheat oven to 375 degrees
  6. Put sliced red onion in roasting pan. Place tenderloins on top of onions, ncluding any excess marinade. Fold thin end of tenderloin under itself for more even cooking.
  7. Roast uncovered, approximately 35-40 minutes or unitl internal temperature reaches 150-160 degrees on a meat thermometer. DO NOT OVERCOOK. Meat should be light pink blush in center.
  8. Place tenderloins on serving platter and top with cooked onions and pan juices. Salt and pepper to taste and garnish with fresh Italian parsley.

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