suemunzlinger's Recipe

Pork Tenderloin (Popeye's Chop House)

Category: Copy Cat Recipes (I have not tried all of these recipes)

Yield: 4 servings

1 cup Andria's Steak Sauce

1 3/4 cup teriyaki sauce, divided (see note)

2 tablespoons dry red wine

2 pounds pork tenderloin

Fresh parsley, minced

1. Combine steak sauce, 1 cup teriyaki sauce and wine. Pour over pork; marinate in the refrigerator for 4 hours.

2. Preheat the oven to 375 degrees. Drain pork, discarding marinade. Place pork on a roasting pan. Roast for 20 minutes for two smaller tenderloins, 30 minutes for one larger tenderloin or until the internal temperature reaches 145 degrees (see note).

3. Slice meat into 1/3-inch-thick medallions. Warm the remaining 3/4 cup teriyaki sauce in a skillet. Toss pork medallions into sauce, turning to coat meat with sauce.

4. Arrange medallions on plates, drizzle with warm sauce from the skillet, sprinkle with parsley and serve.


Notes:

Popeye's pork tenderloin is marinated in a Knorr teriyaki sauce not readily available to consumers. As a substitute, look for a teriyaki sauce or marinade made with pineapple juice, soy sauce and ginger.

In June, the U.S. Department of Agriculture reduced the recommended temperature for safely cooking whole pork cuts (not ground pork) to 145 degrees from 160 degrees.**

Recipe adapted for home kitchens by the Post-Dispatch

(I still like my pork well done with no pink in middle..Sue)

Popeye's Chop House St Rose, Il