Marinated Then Baked Pork Tenderloin Recipe 435

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.

JUICIEST BAKED PORK TENDERLOIN

Steps:

• Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
• Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
• Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
• Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
• Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
• Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.

MARINATED THEN BAKED PORK TENDERLOIN RECIPE - (4.3/5)

Steps:

• Mix the first 8 ingredients together in a bowl. Pour over tenderlons in a ziploc bag. Marinate 6-24 hours, I chose 24. Place pork tenderloins in baking dish, pour marinade over them. Bake at 350 for about 45 minutes uncovered. Until internal temp registers 145. Can double marinade. Serve with marinade to dip. Note: Make sure that any marinade you use as a dip has been cooked with the meat.

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.

BEST BALSAMIC MARINATED PORK TENDERLOIN

Steps:

• Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
• Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
• While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.

PORK TENDERLOIN MARINADE

Steps:

• Place pork tenderloin into a resealable plastic bag.
• In a small mixing bowl whisk together olive oil, brown sugar, garlic, lemon juice, soy sauce, white wine vinegar, ground mustard, salt, and pepper.
• Pour mixture over the pork tenderloin in the plastic bag. Seal and place in the refrigerator for 4 hours to overnight.
• To cook, heat an oven-safe heavy skillet over high heat. Preheat an oven to 400 degrees.
• Sear the pork tenderloin for 2 minutes on each side. Transfer skillet immediately to the oven and cook until the internal temperature reaches 145 degrees, about 15 minutes.
• Let rest 5 to 10 minutes before serving.