Servings: 6
Prep time: 15 Minutes
Cook Time: 60 Minutes
1 center cut pork tenderloin (roughly 18 oz, or about 6 servings)
1/2 cup low-sodium soy sauce
1/4 cup Balsamic Vinegar
1/4 cup hot sauce (I prefer a thicker, richer hot sauce for this dish, such as Valentina)
1/3 cup Stevia in the Raw (I use the granulated form)
2 TBS whole grain mustard
1. Preheat oven to 350 degrees (or if there are preparation directions on the packaging of the pork, follow them accordingly).
2. In a medium sized mixing bowl, whisk soy sauce, balsamic vinegar, hot sauce, mustard and Stevia until the Stevia has dissolved. Taste test the sauce to ensure it has the right sweet/tart/tangy balance for your palate.
3. Using a fork, pierce the pork several times on all sides, then place in shallow baking or casserole dish. Don't use too big of a dish, as you don't want the marinade to spread too thin.
4. Pour marinade over the top of the pork, and turn the tenderloin several times to ensure it is thoroughly coated in the marinade. The marinade may seem a bit thin, but it will thicken as it bakes.
5. Bake 45-60 minutes, or according to the directions (I bake mine for 50 minutes to achieve a medium well temperature) Cut down the thickest portion to check the doneness prior to serving.
6. To serve, cut into 1 1/2"-2" inch thick slices, and garnish with the marinade. Serve with quinoa or brown rice and vegetables (I like broccoli with this dish).
Enjoy!
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