Soy-Marinated Pork Tenderloin

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Soy Marinated Pork Tenderloin |

The first Christmas we were married, Mr. V and I spent alone in Nashville. We went and saw family over Thanksgiving, and planned on seeing more a little after Christmas. But at the time – I was a very tender 22 years old! – it felt devastating. I didn’t have any vacation time for my job, though, because I had just started on November 1. So it just was.

I cried in my cubicle, and then we moved on.

I planned a special Christmas Eve dinner. It’s legend in my nuclear family that the first Christmas Eve my parents were married, my mom made Cornish game hens for my dad. Every couple of years, she would repeat the tradition. I just knew that the pork tenderloin I planned on roasting would be that recipe for our family for years to come.

I followed Paula Deen’s recipe exactly, including the root vegetables, despite the fact that I’d never actually eaten or touched a rutabaga or turnip. I think I made a pie. We went to church at 5:30 and I thought I’d have plenty of time to roast the pork after we got back from the service to have a late dinner. (I vaguely remember this time when I wasn’t worried about feeding small children.)

But I kept looking at the pork, and it was hardly cooked. An hour … an hour and a half … why wasn’t it cooking like Paula swore to me it would?

Well, it turns out, that was because I didn’t know the difference between a pork loin and a tenderloin. I was expecting a huge roast to be magically done in an hour. I think after two hours or so, we were able to saw off the very ends to eat with our turnips. (Ick. I do not like turnips. Or parsnips.)

If you use actual pork tenderloin, this is a fairly simple but incredibly tasty dish. Marinate for a couple hours or overnight, toss in a dish, and roast it for awhile. The cinnamon-flecked meat is great with some roasted veggies and a salad. I roasted carrots and sweet potatoes around the meat, and it worked out great.

Soy-Marinated Pork Tenderloin

Cook Time: 45 minutes

Yield: 6 servings

Soy-Marinated Pork Tenderloin

Asian-inspired marinade gives this pork the perfect balance of sweet and salty. Adapted from Paula Deen.


  • about 1 1/2 lbs. pork tenderloin
  • 1/4 c. soy sauce
  • 2 T red wine or a splash of red wine vinegar
  • 1 T brown sugar
  • 1 T honey
  • 2 cloves garlic, minced or pressed
  • 1 tsp. minced ginger or 1/2 tsp. powdered ginger
  • 1/2 tsp. cinnamon
  • 2 green onions, sliced, white and light green parts


In a measuring cup or bowl, whisk together soy sauce, red wine, brown sugar, honey, garlic, ginger, cinnamon, and onions. Place the pork in a gallon-sized zipper bag and pour marinade over it. Refrigerate for at least 6 hours.

Preheat oven to 350F. Place pork on a baking sheet. Surround with vegetables tossed with olive oil, salt, pepper, and garlic if desired. Bake for 35-45 minutes, until pork reaches an internal temperature of 145F. Let rest for 10 minutes before slicing.

Slow Cooker Pork Tenderloin in Garlic, Herb, and Red Wine Sauce

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Right now I am participating in the most fun and interesting blog campaign I’ve ever done. The Pork Board and Publix are promoting “the other white meat” as a great way to get lean protein and eat more healthfully this year.

For four weeks, I’ll be sharing recipes for a specific cut of pork. This week, it is pork tenderloin.

We’ve decided to share the pork wealth by inviting some friends over to help us eat the pork each week. I hate having leftovers sitting forever in the fridge, and I love having people over, so it worked out well!

Orange-Ponzu Pork Tenderloin with Stir-Fry

Yesterday I made two tenderloin recipes: this Grilled Orange-Ponzu Pork Tenderloin with Cabbage and Carrot Stir-Fry from the Pork Be Inspired site and a recipe I concocted myself from several sources, Slow Cooker Pork Tenderloin in Garlic, Herb, and Red Wine Sauce. To accompany the slow cooker pork, I made Jalapeno Creamed Corn as well.

Both platters were beautiful and went over well. Here were the thoughts from my panel of judges (my husband and three other adults):

  • The texture of the grilled meat was better than the texture of the slow-cooked tenderloin. (I used a grill pan, because I don’t have an outdoor grill.)
  • The Asian recipe could have used some spice. If I made it again, I would definitely add red pepper flakes to the stir-fry.
  • No one seemed to worry about the pink pork. The new standard is to cook pork to 145F so it doesn’t get dry. (Thanks to my sponsors for my lovely new digital meat thermometer! I’m so excited to finally have one.)

All in all I was pretty happy with both dishes, although I personally enjoyed the slow-cooker pork more. Here is the recipe … but make sure you read the blurb that comes after it!


Slow Cooker Pork Tenderloin in Garlic, Herb, and Red Wine Sauce


  • 3 T dried minced onion
  • 1 1/2 tsp. dried parsley
  • 1 tsp. garlic salt
  • 1 tsp. turmeric
  • 1/2 tsp. celery seed
  • 1/2 tsp. sugar
  • 1 c. water
  • 1 c. red wine
  • 3 T soy sauce (LaChoy is gluten-free if you are on a GF diet)
  • 3-4 large cloves garlic, peeled and cracked
  • 2 lb. pork tenderloin, trimmed of silvery fat
  • black pepper


In slow cooker, mix all ingredients except pork and pepper. Place pork in slow cooker and flip to coat well with liquid and spices. Sprinkle pork with black pepper.

Cook on low 3-4 hours or until pork is cooked to 145F. To serve, slice tenderloin and serve with jus from the slow cooker.

[The first six ingredients are just a homemade dry onion soup mix. If you are in a hurry or don't stock many spices, you can substitute one package of soup mix.]

So, hey! At the end of this four-week series, I am giving away a great package including coupons for $40 of fresh pork, a meat thermometer, a reusable bag, a pedometer, and a nice reusable water bottle. To enter, comment on any post in the series. You can comment once on each one, and then you’ll have four entries! I will choose a winner after the fourth post goes live around February 17.

Just leave a comment answering this question: what tenderloin recipe from the Pork Be Inspired site looks good to you? I think I’d like to try Pork Egg Rolls and Pork Tenderloin Cancun with Chorizo Potatoes.

Thank you to the Pork Board and theMotherhood for sponsoring this series of posts. I received coupons, a gift card, and a stipend for my time and groceries, but all opinions are my own.

Family Recipe Fridays: Beef Stew

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I’ve posted this recipe before, but since most of you probably haven’t found it out there in the VW archives, I thought it needed a second take here for Family Recipe Fridays. With the nippy weather this week, I’m definitely itching to make stews and soups.

This is our very favorite beef stew in the whole world. The first time I made it, scoured from the pages of my Stuffed Cougar cookbook, Mr. V declared it was “better than his mama’s.” Have you ever met a Southern man? THAT IS THE ULTIMATE COMPLIMENT!

The simple ingredients meld together for ultimate yumminess. Try it! I don’t think you’ll be disappointed. And let me know if you do!

Also, my friend Meredith made this after I posted the recipe originally. She subbed tomato juice for the wine and she said it was still great. A little mix of red wine vinegar and beef broth would also work.

Beef Stew (Slow Cooker or Oven)

Yield: 4-6 servings

Beef Stew (Slow Cooker or Oven)

Adapted from The Stuffed Cougar cookbook


  • 1 lb. stew beef, cut into small pieces
  • 4 potatoes
  • 4 carrots
  • 1 onion
  • 1 14.5-oz can diced tomatoes, undrained
  • 1 can (11 oz.) condensed cream of celery soup
  • 1/2 c. red wine
  • salt and pepper


Peel potatoes (if needed) and dice potatoes, carrots, and onions. Mix all ingredients together. Either cook in a slow cooker on low for 8-10 hours or in a 300 degree oven for 4 hours.

(In more more grown-up cooking days, I sometimes sear the beef in oil quickly, but it's not necessary.)

Serve with a crusty bread, homemade biscuits, or grilled cheese. Be all warm and tingly inside.