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Roasted Pork Loin

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  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 4-6 1x
  • Category: Christmas, Main Dish, Pork


  • 2 (¾ lb) pork tenderloins, 1½ lb total
  • ½ cup (120 ml) soy sauce
  • ¼ cup (60 ml) sherry or apple cider vinegar
  • ¼ cup (60 ml) olive oil
  • ½ cup (106.5 g) brown sugar, firmly packed
  • 3 garlic cloves, finely chopped
  • 1½ tsp dried minced onion or ½ white fresh onion, finely chopped
  • 1 tsp ground cinnamon
  • 1 tbsp cornstarch
  • 2 tbsp water


  1. Trim all the fat from the pork tenderloins and set aside.
  2. Place the soy sauce, sherry, olive oil, brown sugar, garlic, onion and cinnamon in a large resealable bag and mix well. Add the pork tenderloins, seal, massage really well and store in the refrigerator for at least 4 hours, preferably overnight.
  3. Preheat oven at 375ºF (190ºC).
  4. Take out the pork tenderloins from the bag and reserve the marinade. Sear them on both sides in a large pan over medium high heat, for about 4 minutes per side. Then, place them in a roasting pan covered with aluminum foil and roast them in the oven for about 25-30 minutes or until a thermometer inserted in the thickest part of the meat reaches 150ºF – 155ºF (65.5 – 68ºC). Let the pork rest for about 10 minutes before slicing.
  5. While the pork is roasting, bring the reserved marinade to a boil in a small sauce pan and simmer for about 5-10 minutes on low heat. During the last minute or so, dissolve the cornstarch in the 2 tbsp of water and add it to the marinade. Stir until it thickens and serve along with the pork.