Marinade for Pork Tenderloin?
As an alternative to making a marinade, I like to stuff pork tenderloin. Take a long narrow knife and cut a slit into the pork. Then turn the knife 90 degrees and make another slit, so you've just made an X into the pork. Put a wooden spoon through the pork to hollow out the hole.
Then stuff with your favorite mixture. I like reconstituted dried fruit (cranberries, cherries, etc) mixed with herbs. Another great mix is sauteed mushrooms and cheese. Fill the tenderloin with the mix, tie it if you like, and then roast or grill.
This is excellent; fresh, flavorful, and unique.
Mojito Marinade (for pork, chicken, or vegetables)
1/4 cup chopped garlic
1/2 cup chopped onions
2 cups fresh orange juice
1/2 cup fresh lime juice
1/2 cup olive oil
4 teaspoons Kosher salt -- (or 2 tsp reg)
1 tablespoon fresh ground pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
2 tablespoons chopped fresh cilantro (or 1 tsp -- ground coriander)
In a medium bowl, mix together the garlic, onions, orange juice, and lime juice.
Heat the olive oil in a large saucepan until just smoking. Cover up your arms with potholder mitts and pour the orange juice mixture into the hot oil. BE CAREFUL because the liquid will splatter. Simmer mixture for 5 minutes to soften the onions and garlic. Add the salt, pepper, cumin, oregano, and cilantro (or coriander).
Let mixture cool for 20 minutes, then pour into a blender or food processor (I like to use an immersion blende.) Blend just enough to combine ingredients well. When mixture reaches room temperature, cover and refrigerate where it will keep for up to 2 weeks. Makes 2 1/2 cups.
Marinated skinless/boneless breasts in 1/2 cup marinade overnight, then grilled.
For Pork Tenderoin:
Preheat oven to 425 degrees. Heat 2 tablespoons olive oil over medium-high heat in an oven-proof skillet until very hot. Remove tenderloin from marinade (save marinade) and brown well on all sides, about 10 minutes. Remove from heat and let sit for 5 minutes. Pour marinade over and bake until center of roast reaches 140 degrees in the center. Remove from the oven and cover pan tightly with foil for 10 minutes. Slice, and serve with sauce.
Source: Dinosaur Bar-B-Que
I couldn't live w/o my remote thermometer--stick it in the meat and a wire comes outside the oven. You set the alarm for a certain temp, and forget it (more or less!).
It is a godsend. I would not cook a prime rib or turkey w/o it. (They only cost about $30 at Linens & Things.) It's a "good thing".
This is a cuban style marinade that works great if you're grilling...
1) put a 1 pound tenderloin on a double thickness of foil.
2) sprinkle with 1 teaspoon minced garlic, 1/2 teaspoon salt, 1/2 teaspoon cumin, 1/2 teaspoon oregano, and 1/8 cup minced onion. Sprinkle over all 1 1/2 tablespoons olive oil and 1 tablespoon orange juice.
3) Wrap tenderloin in foil. Refrigerate 1 hour...or more (I've done it 2-3 hours ahead).
4) Build hot fire on one side of grill, open vents. Place foil-wrapped tenderloin over side of grill with no coals. Grill about 1 hour, covered. Should be 160 degrees after an hour, but test earlier.
5) Allow to rest, slice thin and serve with Chimichurri sauce...(Olive oil, lime juice, chopped flat leaf parsley, oregano and chopped garlic, salt and pepper).
Might not technically be a marinade but I love the recipe below, different and really tasty. If I have the time I will reconstitue dried peppers, put them in a blender with a little water, blend until I get something like a puree and add heat to the mixture that way. I leave the "marinated" pork about 2hrs. in the refrig. before cooking. This is especially good when you grill the tenderloin. Just combine all these ingredients and spread it on the tenderloin...make extra or save half of it for dipping after the pork is cooked.
1 cup Hellmann's ® or Best Foods ® Real Mayonnaise
2 Tbsp. lime juice
2 Tbsp. chopped fresh cilantro (optional)
2 cloves garlic, finely chopped
1 tsp. ground chipotle chile pepper
It IS wonderful...I am counting carbs so I know where you are coming from on counting fat/calories. Assuming you would not use additional mayo mix to dip the cooked tenderloin in, then no, only enough mayo to coat the tenderloin and disperse whatever heat you might add to the mix. You can also look at it as although it is full fat mayo, your fat and calories are spread out over the entire tenderloin.
It's good with peaches/peach salsa & black beans
Also if you like a bit sweet, I made it recently with raspberry sauce.
I made a rub of thyme, sage, salt & pepper (I actually use low sodium salt, but you could omit it)
Cook the pork about 5 minutes each side in a skillet of butter/oil, then keep warm in oven while preparing sauce (200 degrees)
Combine in the skillet 1/4 cup raspberry jam (seedless), 2 T orange juice & 2 T white wine vinegar. bring to boil & cook for a few minutes. Serve with chops.
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.
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.
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.
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.
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 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.