Marinated Pork Tenderloin Strips Recipes

BEST MARINATED PORK TENDERLOIN

Steps:

• Place pork tenderloin in large ziploc bag.
• Peel and lightly crush garlic.
• Add garlic and ginger to bag.
• Whisk together soy sauce, olive oil and brown sugar in medium mixing bowl.
• Pour over pork tenderloin.
• Marinate in ziploc bag in fridge for up to 3 days.
• (3 days= the most tender pork you've ever had) Remove from bag and discard marinade.
• Grill on BBQ or broil in oven until medium (about 15 minutes).
• Very dark and tasty with a light pink centre.
• Great over rice or with baked potatoes and grilled asparagus.

MARINATED PORK STRIPS

Steps:

• In a bowl, combine the first nine ingredients. Place pork in a heavy resealable plastic bag; add marinade. Seal bag and turn to coat. Refrigerate overnight. , Drain and discard marinade. Thread pork onto metal or soaked wooden skewers. Grill over hot heat for 12 minutes, turning once.

MARINATED PORK STRIPS

Steps:

• In a medium dish or bowl, mix together soy sauce, sugar, onion, garlic, ginger, sesame seeds, and oil. Add pork, and turn to coat. Cover, and refrigerate for 3 hours, turning and basting often.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove pork from marinade, reserving marinade, and transfer to a lightly greased 9x13 inch baking dish. Bake for 45 minutes. Cut into 1/4 inch thick slices.
• While the meat is roasting, boil reserved marinade for 3 to 5 minutes. Serve with pork strips.

EASY MARINATED PORK TENDERLOIN

Steps:

• Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
• Preheat an oven to 350 degrees F (175 degrees C).
• Transfer the pork loin to a baking dish; pour marinade over the pork.
• Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

HERB-MARINATED PORK TENDERLOINS

Steps:

• Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
• Preheat the oven to 400 degrees F.
• Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

MARINATED PORK TENDERLOIN

Steps:

• Mix the hoisin, five-spice powder, garlic, ginger and wine in bowl large enough to hold pork.
• Wash and dry the tenderloin and marinate in the hoisin mixture while you prepare the rest of the meal, or for up to a full day.
• Remove pork from marinade, reserving marinade, and cut off thinner part of tenderloin. Heat broiler or stove-top grill, and cook all the tenderloin, allowing 10 to 12 minutes for the thicker part, and less than 10 minutes for the thinner.
• Heat marinade. Slice tenderloin and spoon sauce over it.

MARINATED PORK TENDERLOIN

Steps:

• Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
• Preheat grill for high heat.
• Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.

BIG-BATCH FREEZER PORK TENDERLOIN STRIPS

Steps:

• Place pork in a glass or metal baking dish, making sure tenderloins are not touching. Freeze until firm to the touch, 30-60 minutes, which will make them easier to slice.
• Mix salt, pepper, coriander, cumin, and brown sugar in a small bowl.
• Transfer chilled pork to a cutting board. If any tenderloins are extra wide, cut in half lengthwise, then thinly slice all tenderloins crosswise into 1/8"-thick strips. Transfer to a large bowl. Add spice mixture and toss until coated.
• Divide pork among 6 resealable freezer quart bags, patting into an even flat layer in bag and pressing as much air out as possible before sealing. Freeze flat for up to 3 months.
• When ready to cook, defrost 1 bag for every 2-3 servings. Place bag in a bowl of warm water and let sit until you can press pieces of pork apart in bag but they're still cold to the touch, about 10 minutes. Heat a swirl of oil in a large skillet over medium-high. Add pork and cook, separating pieces with a wooden spoon or spatula, then stirring often, until browned and just cooked through, 4-5 minutes.
• If you're making soup, add frozen pork directly to boiling broth and simmer until cooked through, 5-6 minutes.

MARINATED PORK STRIPS

Steps:

• In a medium dish, or bowl, mix together soy sauce,sugar,onion,garlic,sesame seeds,and oil.
• Add pork, and turn to coat.
• Cover, and refrigerate for 3 hours, turning and basting often.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove pork from marinade, reserving marinade, and transfer to a lightly greased 9x13 baking dish.
• Bake for 45 minutes.
• Cut into 1/4 inch slices.
• While the meat is roasting, boil reserved marinade for 3-5 minutes.
• Serve with pork strips.

MARINATED ASIAN PORK TENDERLOIN

Steps:

• In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 450° for 20-25 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing.

TANGY PORK TENDERLOIN

Steps:

• Place pork tenderloins in a large resealable plastic bag or shallow glass container. In a bowl, combine the remaining ingredients; set aside 2/3 cup. Pour remaining marinade over pork; turn to coat. Seal or cover and refrigerate for at least 4 hours, turning occasionally. , Drain and discard marinade. Grill pork, covered, over indirect medium heat for 8-9 minutes on each side or until meat juices run clear and a thermometer reads 160°-170°. , In a saucepan, warm the reserved sauce; serve with pork.