- In a gallon freezer bag, combine all ingredients. Seal well and refrigerate 2 hours or up to overnight.
- Preheat oven to 425°F. Line a medium rimmed baking sheet with aluminum foil. Spray with no-stick cooking spray. Remove pork from marinade; set marinade aside. Place pork on baking sheet.
- Bake until internal temperature reaches 150°F on an instant-read food thermometer, about 25-30 minutes. Remove from oven; cover with foil and let stand 10 minutes before slicing.
- Meanwhile, pour reserved marinade into a small saucepan. Bring to a simmer over medium heat. Reduce heat and simmer 10-15 minutes, stirring occasionally. Serve over sliced pork.
Makes 6 servings.
Serve with Garlic Roasted Brussels Sprouts & Squash recipe.
Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.
Wine Pairing: Pinot Noir or Chardonnay
Nutrition per Serving: Calories:
230 Total Fat:
3g Sat. Fat: