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Sherry Shallot Roasted Pork Tenderloin

Specialty Dressings/Vinaigrettes Entrée Pork
  • 2 lbs Boneless pork tenderloin
  • 1 oz Oil
  • 1 C. Ken's Sherry Shallot Vinaigrette
  • 2 C. Mashed potatoes
  • 2 C. Roasted carrots
  • Place pork into a resealable plastic bag and pour dressing over top. Squeeze out air and seal bag; marinate 2 hours to overnight.
  • Preheat oven to 350°F. Preheat grill to medium heat and lightly oil the grate. Remove pork from dressing (reserving dressing) and place onto grill to mark. Once marked, remove from grill and place pork into a baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145°F, about 1 hour. Let the roast rest for 5 minutes before slicing and serving. Serve with mashed potatoes and roasted carrots.

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