48 Hour Pork Tenderloin Recipes

48-HOUR PORK TENDERLOIN

Steps:

• Place meat in a large (1-gallon) heavy-duty resealable plastic bag.
• Measure all remaining ingredients into a jar with a tight-fitting lid.
• Shake vigorously to combine well; pour marinade over tenderloins.
• Refrigerate for 24 to 48 hours.
• Note: If marinating in a glass dish instead of a plastic bag, the liquid probably won't cover the tenderloin entirely, so you will need to turn the meat several times for the flavor to penetrate evenly.
• When ready to cook, discard the marinade and grill over medium coals until thoroughly done but still slightly pink in the center (15- 20 minutes).
• Allow meat to rest for about 5 minutes before cutting, spooning a small amount of the juice which collects over each slice.

TEQUILA-LIME PORK TENDERLOIN

Steps:

• Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.

48 HOUR MARINATED SHRIMP

Steps:

• Bring 7 1/2 cups water to a rolling boil. Add the shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Do not overcook. Drain and rinse with cold water. Ice the shrimp to cool, then peel and if desired, devein.
• .Layer the shrimp, red onion slices and bell pepper slices in an airtight container.
• Whisk together vegetable oil and next 9 ingredients; pour over shrimp. Cover and chill 48 hours, stirring occasionally.
• Stir in 1/2 cup chopped basil 1 hour before serving.

GRILLED MARINATED PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat; refrigerate overnight., Prepare grill for indirect heat. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., In a small bowl, combine the sauce ingredients; serve with pork.

BBQ PORK TENDERLOIN

Steps:

• Preheat a slow cooker on High for 15 minutes.
• Rub tenderloin with salt and pepper.
• Add 1 tablespoon oil to the hot slow cooker. Add tenderloin and sear for 1 to 2 minutes per side.
• Meanwhile, mix barbecue sauce, ketchup, brown sugar, vinegar, remaining 2 tablespoons oil, oregano, Worcestershire sauce, and hot pepper sauce in a medium bowl. Pour over the seared tenderloins to cover.
• Cover the slow cooker, reduce to Low, and cook until pork is slightly pink in the center, 4 to 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If you want to shred the pork, cook for 1 to 2 more hours.