Marinate Pork Tenderloin
The acidic ingredients used to marinate pork tenderloin tenderize the meat and help the flavor of the marinade to penetrate. Pork can be soaked in marinade for anywhere from 2 to 12 hours.
Steps
All good marinades have several basic components that combine to produce excellent flavor and quality.
- Choose your acidic component. Acidic ingredients like vinegar, wine or citrus juices will soften the tissues of the meat.
- Pour one cup (240 milliliters) of your acidic ingredient into a bowl. Avoid using metal bowls because the metal will react unpleasantly with acid.
- Choose an oil. Most marinade recipes call for olive oil. Use extra virgin olive oil for the best flavor. Pour one tablespoon (15 milliliters) of oil into your bowl.
- Choose seasonings for your marinade. Herbs or spices are the most common choices. Chop 1/4 cup (20 grams) fresh herbs or use 1 teaspoon (2 grams) dried herbs. Also, include about 1 teaspoon (4 grams) salt and 1/2 teaspoon (2 grams) pepper. Use other spices according to their taste and potency. Add your seasonings to the marinade and taste it with a spoon. Adjust your seasonings if needed.
- Combine all of the ingredients using a plastic whisk.
- Place your pork tenderloin into a plastic resealable freezer bag using tongs.
- Pour the marinade over the pork tenderloin. Make sure that you turn the tenderloin over so that all sides are coated with the marinade.
- Seal the bag and refrigerate the marinade for 2 to 12 hours. Turn the bag over periodically to allow maximum absorption of the marinade on all sides of the tenderloin.
Tips
- Go to the meat section at your local supermarket. Alternatively, you can go to a meat market or to a butcher. Pork tenderloin is usually packaged boneless. The cut looks long and round and is the size of a small log.
- Choose firm, pinkish-gray meat that has minimal fat on the outside.
- If you want to use the marinade for basting the meat while your roast it, or if you want to use the marinade as a sauce, then simply double the recipe. Save 1/2 of the amount in a container and use it for basting. To prepare a sauce, cook the marinade over medium-high heat until it thickens considerably.
- Check the expiration date on the package. Even if your pork tenderloin has not yet expired, be sure to use the meat within 3 to 5 days of purchasing it. If you freeze your pork, then use it within 4 to 6 months.
- Choose meat with some marbling from fat. This meat will have the best flavor and texture.
Warnings
- Never thaw pork tenderloin on your countertop if you are using some meat that you have previously frozen. Thaw the pork in the refrigerator or in the microwave for best results.
- Never reuse marinade after it has been used to soak raw meat.
- Undercooked pork can transmit foodborne illness. Always use a meat thermometer to ensure that your pork is cooked thoroughly to 145 degrees Fahrenheit (65 C).
Things You'll Need
- Pork tenderloin
- Acidic marinade component (vinegar, wine or citrus juice)
- Oil
- Herbs or spices
- Salt and pepper
- Bowl
- Resealable plastic freezer bag
- Tongs
