If you’re looking to cook more at home in 2012 and are searching for a new cookbook - Althea McQuestion’s “Cooking Up Comfort: 100 Simple, Soothing Recipes” can certainly get you going in the right direction.


This recipe is simple enough to make on a school night too!  You probably have everything you need in your pantry - minus perhaps the Dry Vermouth ... we use it to cook with in place of white wine now almost exclusively.  It keeps seemingly forever in the pantry and does not require refrigeration!!


Pork Tenderloin is a versatile piece of meat, I stock up when it goes on sale and freeze individually, usually as 1 pound pieces.  Check out the other Pork Tenderloin recipes if you need ideas.


Here’s the Recipe:


  1. -2 pounds pork tenderloin (we only needed 1 pound)

  2. -1/2 cup dry vermouth

  3. -2 garlic cloves, minced

  4. -3 tablespoons soy sauce

  5. -1 teaspoon Worcestershire sauce

  6. -1/2 teaspoon salt

  7. -1 teaspoon black pepper

  8. -3 tablespoons ketchup

  9. -2 teaspoons fresh rosemary, finely chopped

  10. -cornstarch


Directions:


In a large dish or plastic food bag, mix together the vermouth, garlic, sugar, soy sauce, Worcestershire sauce, salt, black pepper, ketchup and rosemary.  Pour the mixture over the meat and rub in - then refrigerate for 2 to 4 hours to marinate.


Preheat oven to 350 degrees.


Place pork on a rack in a large baking or roasting pan.  Roast in oven 30 - 45 minutes or until juices run clear.  Let stand for 10 minutes.


Cut into thin strips and arrange on a serving platter.  Transfer the roasting pan to the stovetop.  Over low heat, add a little cornstarch, 1 tablespoon at a time.  Cook for 1 minute, stirring frequently to make the sauce.  Pork over the pork and serve.  (We skipped the sauce and it was still wonderful!)


Happy New Year!