On Jul 19, 10:15*pm, Sky > wrote:
> Recently, I splurged and bought a 'package' of pork tenderloins from
> Sams Club. *Now - I have two sets of two pork tenderloins/each. *It's a
> given that each set will get tied together so they'll cook evenly as a
> whole.
>
> My question is -- what's 'your' favorite way to cook (tied) pork
> tenderloins? ) *I have access to oven & charcoal grill. *However, due
> to recent weather conditions, the oven is preferred choice right now!
> It's way too hot to go outside and use the charcoal grill at this time!
> * HELP & TIA.
>
> Sky
>
> --
>
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice!!

If they are the pre-marinated kind, just put them on an open rack over
a shallow pan, and stick them in the oven at 425 for about 25
minutes. They can be lightly pink the middle without harm.

If they aren't marinated, you can make a great marinade and then bake
as above.

Pork Marinade (for loins or tenderloins)

soy sauce - about 1/4 C.
white wine - about ½ C.
red wine vinegar - about ½ C.
parsley flakes - a couple T.
pepper - to taste
garlic - minced, about 2 T.
oil - about 3/4 C.
Worcestershire sauce - about 3 T.
diced basil - a couple T.
lemon juice - about 1/4 C.

Marinate pork tenderloins or loin roasts for 4-10 hours.