About 10 years ago, my husband and I spent a weekend in Door County with some other great Chicago friends. It happened to be Valentine’s weekend and we were all kidless, so the whole weekend was spent out in the snow, making good food and having great wine. (remembering all this brings back SUCH good memories!) Anyways, my friend Katie made a delicious marinade for some pork that she got from her friend Michelle so it’s called “Michelle’s Marinade” in my book. I made this last weekend with three pork tenderloins in the oven and it was delicious. So easy, and provides great leftovers.
3/4 c. white sugar
3/4 c. brown sugar
1/2 c. soy sauce
1/2 c. white wine
1/2 t. chinese five spice
1 T. oyster sauce
Place in a pyrex with your tenderloins at 350. 20 minutes on each side, then check. When it’s no longer pink, it’s ready. (for me it’s usually an additional 10 minutes, but it depends on the thickness of the tenderloin). Slice and serve.
** added bonus- my kids like this recipe too.