Pork Tenderloin
This is THE fail-proof, easy, pretty-on-the-plate meat that I (and my mom) always cook when people are coming over for dinner. It is impossible to mess up, and it always comes out delicious.
Heads up: these measurements/directions are not exact, and that is on purpose. Don't worry, I'm not kidding - you really can't mess this up.
Rub tenderloin(s) with olive oil, place in glass pyrex dish (big enough for however many tenderloins you are cooking).
Sprinkle with salt and pepper, Tony's Creole seasoning, and lemon pepper.
Drizzle with Worcestershire sauce, soy sauce, honey, and Pick-A-Peppa sauce (available at Publix).
Pour 1/2 cup white wine in bottom of dish.
Bake at 350 degrees for 1 hour. DO NOT COVER.
Heads up: these measurements/directions are not exact, and that is on purpose. Don't worry, I'm not kidding - you really can't mess this up.
Rub tenderloin(s) with olive oil, place in glass pyrex dish (big enough for however many tenderloins you are cooking).
Sprinkle with salt and pepper, Tony's Creole seasoning, and lemon pepper.
Drizzle with Worcestershire sauce, soy sauce, honey, and Pick-A-Peppa sauce (available at Publix).
Pour 1/2 cup white wine in bottom of dish.
Bake at 350 degrees for 1 hour. DO NOT COVER.
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