Reply to Please share your favorite marinade for pork tenderloin!

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Reply to "Please share your favorite marinade for pork tenderloin!"

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[quote=Anonymous][quote=Anonymous]NP here. I've tried making pork tenderloin several times and always feel it is dry and "off tasting". Am I overcooming, not using the right marinade, or do I just not like the flavor of the meat? I do make pork chops and like them best braised in orange juice, apple cider or wine and herbs.  Any of you good cooks have thoughts on what I'm doing wrong with tenderloin ?[/quote]

I like to brine it for 12 hours or so.  I usually do water (4-6c), salt (1/4c), sugar or molasses (3-4T), some orange rind, some cloves, a few star anise (whatever else you want in this flavor profile or change it up and use rosemary and thyme instead).  Then set the oven to 350, take it out and brown the sides in a cast iron oven proof skillet, then put the skillet in the oven. During this time melt some butter, honey, and rosemary (or molasses, orange juice, and butter depending on brine spices) in a small sauce pan.

After the pork has been in the oven for a few minutes (it might not take long at all to cook), pull it out and brush on some of the butter glaze, then back in until the internal temp comes to 135(!) I know this sounds low but it will carry over cook to 145 which is inline with the new safety guidelines.  If you are really nervous let it go t 140 but anything more is when it just doesn't taste good anymore (dry!)

To make it easy for an in law visit, pull pork out of pan and add a touch of olive oil and lots of sliced vidalia onions and cook until caramelized.  Serve with salad (fancy or not) and some carb (roasted new potatoes, yams, etc.) and done!  I might add asparagus too because roasting it in the same temp oven would add like 3minutes more of prep. time.[/quote]

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