Juiciest 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!
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✅Ingredients
• 1 pork tenderloin, 1 - 1 ½ pounds
• ¼ cup olive oil
• 2 tablespoons brown sugar
• 5 cloves crushed garlic
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 1 tablespoon white wine vinegar
• 1 teaspoon ground mustard
• ½ teaspoon salt
• ½ teaspoon black pepper
✅Instructions
1️⃣ Place pork tenderloin into a resealable plastic bag.
2️⃣ In a small mixing bowl whisk together olive oil, brown sugar, garlic, lemon juice, Soy sauce, white wine vinegar, ground mustard, salt, and pepper.
3️⃣ Pour mixture over the pork tenderloin in the plastic bag. Seal and place in the refrigerator for 4 hours to overnight.
4️⃣ To cook, heat an oven-safe heavy skillet over high heat. Preheat an oven to 400 degrees.
5️⃣ 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.
6️⃣ Let rest 5 to 10 minutes before serving.
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4 Easy Ways To Cook a Whole Pork Loin
Thanks National Pork Board for sponsoring this video! Visit to learn more.
First we're gonna break down a pork loin, then we are going to cook those pieces many ways. Simple enough.
Recipe:
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Ina Garten's Famous Herb-Marinated Pork Tenderloins | Barefoot Contessa | Food Network
These loins of pork are infused with lemon, thyme and rosemary and are served up in thick slices, perfect for when you have guests over for dinner!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Herb-Marinated Pork Tenderloins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 35 min
Prep: 10 min
Inactive: 3 hr 10 min
Cook: 15 min
Yield: 6 servings
Ingredients
1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper
Directions
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.
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Ina Garten's Famous Herb-Marinated Pork Tenderloins | Barefoot Contessa | Food Network
Make this from scratch— it tastes better than the store bought powder | Char siu chinese BBQ pork
CHINESE BBQ PORK⤵️
Recipe:
@madewithlau
— some adjustments
Serves: 5-6
2.5-3 lb pork shoulder/ pork butt/ pork belly
MARINADE
4 TBSP brown sugar
1 TBSP garlic salt
1 tsp five spice
2 TBSP oyster sauce
2 TBSP soy sauce
1 TBSP hoisin sauce
2 TBSP red wine
1 TBSP shaoxing wine
2 TBSP honey
2 tsp water
1/4 tsp red food coloring (optional)
HONEY MIXTURE
4 TBSP honey + 4 tsp water
1. My pork belly is about 1.5 - 2 inches thick and I have 2 slabs of this. Poke a bunch of holes all over your pork, front and back
2. Combine all of your ingredients listed under MARINADE. Mix well and then pour this all over your pork. (My pork is placed in a ziplock bag). Marinate over night.
3. Once it’s he next day and you are ready to cook, bring your pork down to room temp by letting it sit out for 30-60 minutes.
4. Now that your pork is at room temp, place onto a roasting rack and fill the bottom of your roasting rack up with water. Brush HONEY MIXTURE all over your pork and bake at 425F for 50 minutes, broil for 10 minutes (middle rack)
The breakdown of how to cook your pork:
- bake 425F for 15 minutes
- Brush HONEY MIXTURE all over, flip
- Bake again at 425F for 15 minutes
- Brush HONEY MIXTURE all over, flip
- Bake again at 425F for 10 minutes.
- Brush HONEY MIXTURE all over, flip
- Broil (on low) for 10 mins
- Total: 40 mins bake, 10 mins broil
6. Remove from heat, allow to cool and then thinly slice. I served mine with rice as one meal and then egg noodle soup as another meal.
Naturally Marinated Pork Loin Recipe
Learn how to quickly and naturally marinate a pork loin using the Impressor, meat tenderizing tool. Saves money and much healthier than pre-marinated pork loin. Ed Ferencik, America's Butcher explains.