Marinated Lamb Tenderloin

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 (3/4 lb) lamb tenderloin, trimmed
• 1/4 cup soy sauce
• 1/4 cup dry sherry
• 1/4 cup honey
• 2 tablespoons rice wine vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon fresh orange juice
• 1 tablespoon minced fresh rosemary
• 1/2 tablespoon minced shallot
• 1/2 teaspoon minced fresh ginger

Recipe

• 1 preheat the oven at 425 degrees fahrenheit.
• 2 combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended.
• 3 stir in the rosemary, shallots, and ginger.
• 4 pour the mixture over the tenderloins.
• 5 cover with plastic wrap and allow to marinate at room temperature for 2 hours.
• 6 preheat a pan on medium-high.
• 7 remove the lamb from the marinade, shaking off any excess (marinade will burn).
• 8 place the tenderloin in the pan and sear, turning frequently, for a total of 5 minutes.
• 9 transfer to a baking sheet and roast for 15-20 minutes until the thickest part reads 150 degrees fahrenheit.
• 10 transfer to a platter and allow the meat to rest for 10 minutes before carving.
• 11 meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer.
• 12 simmer for 10 minutes, or until slightly thickened.
• 13 slice the lamb into 1/4 inch-thick slices, spoon the hot marinade over the lamb.