Place tenderloins in large self-sealing bag; pour marinade over. Seal bag and refrigerate for 2 to 24 hours. Heat oven to 450 F. Remove tenderloins from marinade (discard remaining marinade); pat dry and place in shallow roasting pan. Roast tenderloins for 20-25 minutes, until internal temperature (measured with a meat thermometer) is 160 F.
Remove from oven, slice enough to serve. (One tenderloin serves 3 to 4 people)
Wrap and refrigerate leftovers up to three days.
Use leftovers for Continental Baguette in the Sandwich category, Mostly Mu Shu Pork in Main Dish category, or Curried Pork Salad in Salad category.
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