Ingredients:
2 Cups Pineapple Juice
1/2 Cup Soy Sauce
1/2 Tsp Ginger (Ground or Pickled)
1 Tbsp Cumin
4-5 leaves Sage(Fresh)
Salt to taste
Pepper to taste
Garlic to taste
Preparation:
In a gallon freezer back combine the above ingredients on top of a rinsed pork tenderloin. Place bag in the refridgerator and allow the mixture to marinade the tenderloin for at least 6 hours, but preferrably 24 hours.
Cooking Instructions:
Preheat oven to 350F, and put an oven-ready skillet on medium high heat on the stove. Once the pan has been sufficiently pre-heated on the oven, put in a Tbsp of either butter or olive oil and allow it to either melt or heat up. Once hot, put in the tenderloin and sear each side by cooking it on each side for 2-3 minutes. Once seared, put the pan directly into the preheated oven and cook until internal temp reaches between 155-160 degrees F. Check every 5-10 minutes to prevent overcooking. Allow tenderloin to reast at least 10 minutes prior to slicing and serving.