Glazed Pork Tenderloin With Gingery Carrots
This easy pork tenderloin dish takes cues from teriyaki and tastes best if marinated well in advance of cooking. A full night in the fridge is ideal, but plan for an hour at the very least. And be sure to pull the tenderloins out of the oven a bit early, since the meat is very lean and will be unpleasantly dry if overcooked. Finally, spoon those lush pan juices over the meat and serve with the accompanying French-style buttered carrots.
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