Pork Tenderloin

Posted on: May 01, 2015 Written by
Pork Tenderloin
Photography by: JamieRogers1 from iStock          

While on a visit to the States from Germany, I was introduced to marinated pork and beef tenderloins.  I came back to Germany to find these smaller, tender cuts of meat are easy to marinade and grill–or bake.  Here are a couple of marinades we enjoy:

 

Yield: Serves 3-4

 

Ingredients

 

Teriyaka Marinade:

  • 1/3 C. (80 ml) soy sauce
  • 1/3 C. (80 ml) water
  • 1/4 C. (60 g) brown sugar
  • 1 T. red wine vinegar
  • 1 T. oil
  • 1 clove garlic, minced

 

Southwest Marinade:

  • 1/3 C. (80 ml) soy sauce
  • 1/3 C. (80 ml) vegetable oil
  • 3 cloves garlic, minced
  • 1 T. brown sugar
  • 1 T. tomato paste
  • 1 T. chili powder
  • 2 tsp. cumin
  • 1/4 tsp. red pepper

 

Honey Mustard Marinade:

  • 1/2 C. (125 ml) honey
  • 1/4 C. (60 ml) Dijon mustard
  • 1/4 C. (60 ml) lemon sauce
  • 1/4 C. (60 ml) soy sauce
  • 2 cloves garlic, crushed

 

 

Instructions

  1. Whisk together the following ingredients and pour over 1 lb. (500 g) pork or beef tenderloin.  Marinate at least 4 hours — up to 2 days.  You may also freeze it and let it thaw as it marinates.
  2. Drain off the marinade and use for basting.  Throw the remainder away.
  3. Grill over hot coals for 15 minutes per side.  Or bake in a 350° F (180° C) oven for approximately 30 minutes or until the internal temperature reaches 160° F (70° C).

 

 

For additional recipes, please visit: http://ciaofromdebbie.com

 

©2015 Thrive.



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