Carrot Marinade Pork Tenderloin
1/2 cup beef broth
1/4 cup Chef Pascal Carrot Marinade Sauce
1 small onion, sliced
2 cloves garlic, chopped
1 bay leaf
1 lean pork tenderloin
Leave the pork whole and place in a non-reactive container or 1-gallon zip-lock
bag. Mix all ingredients together, pour over the tenderloin and refrigerate
overnight. Remove the tenderloin from the marinade. To roast: Preheat the oven
to 375 degrees. Place the pork tenderloin in a roasting pan with half of the
Carrot Marinade mixture at the bottom. Place the roast in the center of the
oven for 35 to 45 minutes. Before removing from the oven, add the remainder
of the Carrot Marinade mixture. Let pork tenderloin rest 10 minutes before
slicing. Serve over rice.
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