Monday, June 29, 2009

Italian Pork Tenderloin

This is a really simple meal to make and whenever I run out of ideas I know I can just defrost a tenderloin, season it up, and bake it-then be good for a few days (it makes a lot).

This time I marinated the pork tenderloin in a light Italian dressing for about 6 hours. I baked it in the oven until the internal temperature reached 180. I believe I had the oven set to 350-so it took awhile. (That's about the only downside to this recipe, the hour or so it takes to cook this)



Served with some cauliflower & cheese and 1/2 cup of wild rice.

1 comment:

Joelen said...

I really like how the tenderloin absorbs marinades - looks great!