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Marinade for Pork Tenderloin?

  • f

Would like a marinade that isn't salty. Spicy is OK.

Thanks...

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  1. Here's the link to a chipotle marinade that was in a stray copy I happened upon of Martha Stewart Living. I haven't tried it yet but will definitely try the next time I do a tenderloin.

    Link: http://www.marthastewart.com/page.jht...

    1. Not sure what your definition of salty is, but here is what I've been doing with mine lately:

      1/2 C soy (can be low sodium)
      1/2 C orange juice (around 2 oranges)
      1/2 C tamarind paste, if you have it
      1 lime
      1 Tbs of dijon
      chopped ginger, about a tsp
      chopped garlic, lots
      a few chopped scallions

      Marinate overnight, take pork out and pat dry. Roast in oven and reduce the marinade in a pan until it looks like a glaze. brush or pour on finished pork.

      Saw Paula Deen do this on food network and it comes out great. I've done it with and without tamarind and also used some triple sec when i didnt have oranges. I tend to like spicy, so a few squirts of hot sauce is nice too. Can cut in half if you are only doing one piece of the tenderloin. I also don't measure anything, so make it to your taste.

      1. I've given up on wet marinades for lean pork (aside from brines, which are different), because they seem to dry the meat out. I've taken to just whisking seasonings - salt pepper, herbs, Tabasco etc. - into some olive oil and letting the tenderloin soak in that for a couple of hours at room temperature. I drape a clean towel over the bowl to keep the bugs out, and turn the meat over several times. I also usually tie it together before I soak it, just because it's easier to handle before it gets all oily. Then about 45 minutes on a rack at 350º, or to 150º internal.

        3 Replies
        1. re: Will Owen

          This sounds like a marinade to me.

          1. re: Darren72

            Yes - just an oily one instead of a wet one. Chemistry works differently. The idea is to keep moisture inside the meat, and such things as lemon juice and vinegar tend to leach it out. They work to break down fat and connective tissue in heavier, fattier cuts, but really lean meats don't need that.

            If you like a zippier flavor, my other favorite trick is to beat together equal parts of olive oil and Dijon mustard (and again usually some Tabasco) and coat the meat well with that, let it sit for an hour or so, then roll it in panko crumbs and cook it on a rack as above. This works well for boneless loin chops as well.

          2. re: Will Owen

            You don't need much more than that. I've been using sage leaves a lot lately- in one sense because my plant is out of control and needs cutting back- and with the olive oil they stick to the meat quite well during grilling (or however else you want to cook it.) It really enhances the flavor of the meat without really overpowering it.

          3. Here's my fav....

            ½ cup maple syrup
            2 T soy sauce and ketchup - use low sodium, I do
            1 T Dijon mustard
            2 t grated orange zest
            1 ½ t curry powder and coriander
            1 t Worcestershire sauce
            2 cloves garlic minced

            Baste pork for 1 hour in refrig in a bag – longer if desired, can do up to 8 hours I believe.

            Roast in oven uncovered at 350 for 40 minutes….till slightly pink inside....or grill for approx 20 min. turning often.

            Let pork stand for 10 minutes before slicing. Boil leftover marinade and serve as a sauce.

            1 Reply
            1. re: LoN

              I made it last night and it was wonderful. I ran out of time so I ended up baking it at 425 for 20 mins instead.........still perfect! Thanks....

            2. I love to take canned mango juice- Hansens I think- pour in blender add a few chipotles, and some fresh rosemary. YUM.