2 pork tenderloins, (approximately 12 oz ea)

Marinade:

¼ cup soy sauce
2 tablespoons dry red wine (Merlot)
1 tbsp. brown sugar
1 tbsp. honey
2 tsp. red food coloring
1 green onion, halved
1 clove garlic
2 tsp. black pepper ground (fine)
2 tsp. sea salt

Trim all fat from meat.

Combine all ingredients in 1 gallon zip lock bag, marinate overnight, turning frequently.

Preheat oven to 350°F.

Place meat in a baking pan (I line with aluminum foil for easy clean up).

Save Marinade, for basting.

Bake for 45 minutes, basting with leftover marinade every 15 minutes.

Meat should be firm when pressed with a fork, like a steak at Medium Well.

Remove from pan. (Place on a non staining surface!) I learned the hard way.

Let rest and cool down before slicing. Slice at an angle for larger pieces.

Enjoy!

Submitted by: John F. Shira