Classic Roasted Pork

Classic Roasted Pork

Classic Roasted Pork
Tender is the night when you prepare this mouth-watering pork platter. The sherry and soy combination offers a flavorful twist to this tenderloin.
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Makes:
4 servings

Ingredients
  • 3 tbsp. barbecue sauce
  • 1 tbsp. reduced-sodium soy sauce
  • 1 tbsp. dry sherry
  • 2 cloves garlic, minced
  • 1/2 tsp. crushed Szechwan peppercorns or red pepper flakes
  • 1-1/2 lb. pork tenderloins

  • Methods/steps
    1. Preheat oven to 350 degrees and combine barbecue sauce, soy sauce, sherry, garlic and peppercorns in small bowl.
    2. Brush one-fourth of mixture evenly over each roast. Place roasts on rack in shallow foil-lined roasting pan. Cook roasts 15 minutes; turn and brush with remaining barbecue sauce mixture. Continue to cook until internal temperature reaches 165 degrees when tested with meat thermometer inserted in thickest part of roast. (Timing will depend on thickness of pork; test at 30 minutes.)
    3. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5 degrees to 10 degrees during stand time. Slice diagonally and serve warm with rice.

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