This link contains an easy and pretty fool-proof marinade recipe that, while designed for pork tenderloin, I imagine could be used on poultry or maybe tofu as well.
I like it in part because pork tenderloin (tenderloins?) often come two to a pack, so you can double the marinade and soak both at the same time. Then when you take one out to cook, stuff the other in a ziplock in the freezer, so when you go to defrost and cook it at a later date it's pre-marinated.
I ignore the cooking instructions and use what I think is Rachel Ray's technique, which is to roast for 15-20 minutes in a 500 degree oven until the pork is 145 degrees. Cover partway through with foil if necessary.
paleo glazed pork tenderloin recipe
This link contains an easy and pretty fool-proof marinade recipe that, while designed for pork tenderloin, I imagine could be used on poultry or maybe tofu as well.
I like it in part because pork tenderloin (tenderloins?) often come two to a pack, so you can double the marinade and soak both at the same time. Then when you take one out to cook, stuff the other in a ziplock in the freezer, so when you go to defrost and cook it at a later date it's pre-marinated.
I ignore the cooking instructions and use what I think is Rachel Ray's technique, which is to roast for 15-20 minutes in a 500 degree oven until the pork is 145 degrees. Cover partway through with foil if necessary.