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help with marinade

m
Mel.D Mar 3, 2008 12:44 PM

I need a quick answer to the following question:
What is the lesser of the two evils; putting a frozen pork tenderloin in a marinade and letting it defrost in the fridge over night OR, defrosting the meat in the fridge overnight and then doing a ½ hour marinade and putting it into the oven?

  1. Uncle Bob Mar 3, 2008 03:08 PM

    Why choose between two evils?? How about don't marinate it?? S&P...Sear well, and finish in the oven...be creative with your sauces(s). I've never seen a pork tenderloin that needed marinating...Unless ya don't like pork.

    1. p
      ptrefler Mar 3, 2008 01:11 PM

      kind of depends what is in the marinade, but if you want to be safe. Defrost the meat and do a quick 1/2 hour marinade. If the taste of the marinade is very mild you might want to give it a little extra punch.

      1. k
        katecm Mar 3, 2008 01:09 PM

        1/2 hour marinade. For a tenderloin, since it's so tender, you really only need to add flavor. 1/2 an hour (plus maybe some basting, or boil the marinade while the meat cooks to make it safe), should give you plenty of flavor.

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