Pork Tenderloin Marinade

I found this recipe somewhere in the land of Google (maybe Cooks.com) and changed it a bit.

Whisk together in a bowl:
  • 1/4 cup low sodium soy sauce
  • 1/2 tablespoon white wine
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced fresh rosemary (1 teaspoon dried)
  • 1 tablespoon minced shallots*
  • 1 teaspoon minced fresh ginger*

Place a one-pound pork tenderloin in Ziploc. Marinate at least two hours or overnight. Double recipe for two loins.

Follow these cooking instructions (see "Now for the Cooking," past the seasoning instructions).

**Extra! Extra!**
  • Shallots? Yeah, me too. Probably next to the garlic, above the potatoes and onions, in an itty bitty basket. Or ask the produce guy.
  • Fresh ginger is in the produce section, usually in that special place reserved for "things only chefs know what do do with." Again, ask the guy.
  • Here's how to deal with ginger: with a veggie peeler, peel off brown skin until you get to the flesh, then peel a few slices and mince it up. Lazy? No problem, get the jarred version (in Asian section) and chop it up. Keeps fresh in your fridge for, dare I say, years?