Now and Later Juicy Pork Loin

• 2 -2 12 lbs pork tenderloin
• 14 cup sweet vermouth
• 2 garlic cloves, minced
• 3 tablespoons sugar
• 3 tablespoons low sodium soy sauce
• 3 tablespoons ketchup
• 1 teaspoon Worcestershire sauce
• 12 teaspoon red pepper flakes
• 2 teaspoons rosemary

1. Place all ingredients into large ziplock bag.
2. Smoosh to distribute marinade throughout meat.
3. Throw bag in fridge for 2-4 hours to marinate.
4. Place one loin on a rack in a roasting pan.
5. Place the other loin, still in the ziplock into the freezer for later.
6. Preheat oven to 350* and roast 35-45 minutes or until juices run clear.
7. Let stand 10 minutes.
8. Slice into medallions
9. Pour pan juices into saucepan and add a little cornstarch to thicken.
10. Cook for one or two minutes.
11. Pour gravy over medallions.

pork tenderloin, sweet vermouth, garlic, sugar, soy sauce, ketchup, worcestershire sauce, red pepper, rosemary

Taken from www.food.com/recipe/now-and-later-juicy-pork-loin-334030 (may not work)