BEST MARINATED PORK TENDERLOIN
Make and share this Best Marinated Pork Tenderloin recipe from Food.com.
Provided by Emilyrae
Categories Pork
Time 35m
Yield 12 4-ounce portions, 12 serving(s)
Number Of Ingredients 6
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.
EASY MARINATED PORK TENDERLOIN
Make this easy marinade from ingredients you have around the house.
Provided by Lori
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h55m
Yield 3
Number Of Ingredients 6
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).
Nutrition Facts : Calories 485.4 calories, Carbohydrate 9 g, Cholesterol 168.7 mg, Fat 24.7 g, Fiber 0.6 g, Protein 55.5 g, SaturatedFat 6.6 g, Sodium 1491.8 mg, Sugar 5.3 g
HERB-MARINATED PORK TENDERLOINS
For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.
Provided by Ina Garten
Categories main-dish
Time 3h35m
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams
PORK TENDERLOIN MARINADE
This Pork Tenderloin Marinade produces the most juicy and flavorful pork. It takes mere minutes to prepare your marinade before putting it in the fridge to let it soak up those flavors. You're going to love it!
Provided by Caytlin McCleery
Time 4h25m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 g, Calories 700 kcal, Carbohydrate 9 g, Protein 94 g, Fat 30 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 295 mg, Sodium 571 mg, Fiber 1 g, Sugar 6 g
BEST BALSAMIC MARINATED PORK TENDERLOIN
Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.
Provided by maryjmohler
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 6h45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 g
MARINATED PORK TENDERLOIN
Nothing could be more convenient when you're entertaining than this recipe. Marinate the pork for a few hours, bake, then pull together the side dishes. -Alyce Wyman, Pembina, North Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large resealable bag, combine the first five ingredients. Add the pork; seal and turn to coat. Refrigerate for at least 2 hours. Drain and discard marinade. , Line a shallow baking pan with foil and coat with cooking spray. Place tenderloins in pan. Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts :
MARINATED BBQ PORK TENDERLOIN
Make and share this Marinated BBQ Pork Tenderloin recipe from Food.com.
Provided by T.L. Sim
Categories Pork
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place tenderloins in large zip lock bag.
- Mix all other ingredients together in a bowl and pour into bag.
- Give a squeeze to cover tenderloins and refrigerate overnight.
- Barbeque on med-low heat.
- Baste with leftover marinade.
- Will take about 20 minutes.
- Remove, tent with foil and let meat rest for 10 minutes before cutting.
MARINATED PORK TENDERLOIN
Provided by Marian Burros
Categories dinner, weekday, main course
Time 25m
Yield 2 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 2 grams, Sodium 348 milligrams, Sugar 5 grams, TransFat 0 grams
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