In Pork Loin & Tenderloin, Recipes, Rub & Marinades and Glazes & Sauces

Sweet & Soy Pork Tenderloin


  • 2 (12 oz/375 g each) Johnston’s Pork Tenderloins
  • 1 cup Saskatoon or blueberry jam/jelly
  • ¼ cup lemon juice
  • 2 tbsp fresh ginger grated
  • 4 garlic cloves minced
  • 2 tbsp canola oil
  • cup reduced-sodium soy sauce


  • In an airtight container or sealable plastic bag, combine Saskatoon or Blueberry jam or jelly, lemon juice, ginger, garlic, oil and soy sauce. Set aside ½ cup (125 mL) of the sauce for serving. Add pork tenderloins to the container and marinate 2 to 24 hours in the refrigerator.
  • Pre-heat oven to 400°F (200°C). Discard marinade and place tenderloins on a foil-lined baking sheet. Bake for 25-30 minutes or until internal temperature reaches 145°F. Remove from oven; tent loosely with foil (internal temperature will rise to 150°F).
  • Heat reserved sauce in a small saucepan and serve drizzled over slice pork tenderloin. Serve with roasted potatoes and seasonal vegetables and/or salad.
Showing 2 comments
  • Abe Sawatzky

    Could you also use this recipe and then smoke the tenderloins on a pellet smoker for 2 – 3 hours until done?

    • Lidia Gerhardt

      Totally! that sounds fantastic

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