Ingredients
1/4 cup plus 1 Tbsp olive oil, divided
Juice of 2 lemons (1/4 cup)
4 garlic cloves, halved
2 pork tenderloins (about 2 lbs total)
2 Tbsp light brown sugar (sugar substitutes available!)
1/2 tsp salt
Preparation
In a large resealable plastic storage bag or a shallow dish, combine 1/4 cup olive oil, the lemon juice, and garlic; add the tenderloins. Seal the bag or cover the dish and refrigerate for 30 minutes, turning the tenderloins after 15 minutes.
Heat the remaining 1 Tbsp olive oil in a large skillet over medium-high heat. Place the tenderloins in the skillet, reserving the marinade.
Cook for 10 - 12 minutes, until cooked to medium, or to desired doneness beyond that, turning to brown on all sides.
Remove to a cutting board and cover to keep warm. Place the reserved marinade, the brown sugar, and salt in the skillet and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
Slice the pork, and serve topped with the sauce. Serves 6.
