This Marinated pork tenderloin is a delightful dish that combines simplicity, bold flavors, and tender texture.
With a quick marinade and a short cooking time, you can elevate a humble cut of meat into a culinary masterpiece.
The flavors of garlic, citrus, and tangy vinegar complement the pork perfectly, resulting in a satisfying and memorable meal.
So, whether you’re hosting a gathering or craving a flavorful dinner, this recipe is sure to impress.
Try it out, and savor every bite of this delectable marinated pork tenderloin!
If you’re looking for a quick and mouthwatering dish to impress your guests or simply treat yourself to a delectable meal, marinated pork tenderloin is an excellent choice.
This recipe combines a harmonious blend of flavors and tenderizes the pork to perfection.
With just a few simple ingredients and minimal preparation time, you can create a succulent dish that will leave everyone asking for seconds.
What is Pork Tenderloin?
Pork tenderloin is a lean, tender cut of pork that comes from the muscle running alongside the backbone of the pig.
It is sometimes referred to as pork fillet or pork tender. It is a popular cut of meat because it is lean and has a mild flavor that can be easily complemented with a variety of seasonings and marinades.
Pork tenderloin is often sold whole, but it can also be sliced into medallions for quick and easy cooking.
It can be grilled, roasted, sautéed, or pan-fried and is often served as a main course with a variety of sides, such as roasted vegetables or mashed potatoes.
Pork tenderloin is also commonly used in sandwiches, salads, and stir-fries.
Let’s dive into the delightful journey of marinated pork tenderloin.
Marinating the Pork:
To infuse the pork tenderloin with irresistible flavors, begin by placing it in a flat bowl or a plastic bag. In a food processor, combine olive oil, crushed garlic, lemon juice, Worcestershire sauce, white balsamic wine vinegar, orange juice, honey, mustard, salt, and black pepper.
Blend the ingredients until they form a smooth and fragrant marinade.
Pour this mixture over the pork tenderloin, ensuring it is fully coated.
Finally, smear the garlic butter on top.
Cover the bowl with a lid or seal the plastic bag, and let the meat marinate in the refrigerator for at least 30 minutes.
This step allows the flavors to penetrate the meat, resulting in a more tender and flavorful outcome.
Cooking the Marinated Pork Tenderloin:
When you’re ready to cook, preheat your oven to 180o C / 350o F.
Heat a non-stick frying pan or an oven-safe heavy skillet over high heat with a tablespoon of olive oil. Remove the pork tenderloins from the marinade, reserving the excess liquid.
Sear the pork for 2 minutes on each side, creating a beautifully caramelized crust. This step adds depth of flavor and enhances the visual appeal of the dish.
Next, place the tenderloins in a Pyrex dish.
Simultaneously pour the leftover marinade in the frying pan and cook for a few minutes.
Pour the marinade over the pork tenderloins and cover the Pyrex with aluminum foil.
Allow the pork to cook until the internal temperature reaches 64o C /145o F, which typically takes around 20 minutes.
Cooking times may vary depending on the thickness of the meat, so it’s recommended to use a meat thermometer for accuracy.
Resting and Serving:
Once the pork tenderloin reaches the desired temperature, remove it from the oven and let it rest for 5 to 10 minutes.
This resting period allows the juices to redistribute within the meat, resulting in a moist and tender texture. During this time, the residual heat will continue to cook the pork slightly.
After the resting period, it’s time to slice and serve the marinated pork tenderloin.
Cut the meat into thin slices, revealing its succulent interior and flavorful marinade.
- 800 grams or 3 pork tenderloin (about 270 – 300 grams each)
- 1 tsp garlic butter (see note)
- 1 tbsp olive oil
- 1 tbsp olive oil
- 1 clove crushed garlic
- 1 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1 tbsp white balsamic wine vinegar
- ½ cup orange juice
- 1 tsp honey
- 1 tsp mild mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- Put the pork tenderloin into a flat bowl or a plastic bag.
- In a food processor add the olive oil, honey, garlic, lemon juice, Worcestershire sauce, white balsamic wine vinegar, orange juice, mustard, salt, and pepper and process.
- Pour the mixture over the pork tenderloin.
- Spread the garlic butter over the tenderloins.
- Cover the bowl with a lid and place in the refrigerator for at least half an hour.
- To cook, heat a non-stick frying pan (or an oven-safe heavy skillet, if you have one), over high heat with one tablespoon olive oil.
- Simultaneously preheat the oven to 180o C / 350o F.
- Sear the pork tenderloins for 2 minutes on each side.
- Transfer the tenderloins in a Pyrex.
- Pour the leftover marinade in the frying pan and cook for another minute.
- Pour it on top of the tenderloins and cover with aluminium foil.
- Cook for about 20 minutes or if we have a meat thermometre, until the internal temperature reaches 64o C /145o F.
- Let it rest 5 to 10 minutes before cutting it.
- Serve with some sauce, Smashed Potatoes, as I did, or mashed potatoes, roasted vegetables, or a green salad.
To make your own garlic butter; Combine 1 cup butter with 1 tbsp minced garlic. Refrigerate and use in recipes that call for garlic butter.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 128Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 2mgSodium 360mgCarbohydrates 8gFiber 0gSugar 5gProtein 0g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi!