Hey There!
Before yesterday I had never made a pork tenderloin... so you can imagine how nervous I was when I boldly decided to try one for dinner last night! However, it turns out that a good friend cooked a tenderloin only the night before and gave me a great recipe and tips!
An hour before I put the pork loin in the oven I marinated it, using this basic recipe from my friend for the marinade and the flavor was delicious!
Marinade:
Citrus juice (I used a mango-orange smoothie combo)
Vinegar (I used red wine)
Olive Oil
Salt + Pepper
Fresh Garlic (minced)
1 Large zip-lock bag
First I rinsed the meat and then I poked it all over with a fork. After that I placed the pork in the zip-lock bag and threw in the ingredients. Once I sealed the bag I shook it to mix everything together and I let the meat marinate at room temp for 30 min before flipping it over to marinate it on the other side for another 30 min.
Preheat oven to 375*
Once the meat was marinated, I placed it in a deep baking dish with the remaining marinade and enough water to cover the bottom of the pan. I covered the dish with tin foil (shiny side towards the meat), placed the pan in the oven, and cooked the meat until the internal temperature was 145*. I then removed the pan from the oven and took off the tin foil. I let the meat rest for 5-10 minutes before cutting it (this helped seal in all those juices!). I used the juices from the pan to make the gravy (1 cup of juices added to 1 packet of McCormick Brown Gravy mix).
I used the gravy on the meat, mashed potatoes, and soft-boiled sweet baby carrots which tied the whole meal together splendidly!
~Michelle
Before yesterday I had never made a pork tenderloin... so you can imagine how nervous I was when I boldly decided to try one for dinner last night! However, it turns out that a good friend cooked a tenderloin only the night before and gave me a great recipe and tips!
An hour before I put the pork loin in the oven I marinated it, using this basic recipe from my friend for the marinade and the flavor was delicious!
Marinade:
Citrus juice (I used a mango-orange smoothie combo)
Vinegar (I used red wine)
Olive Oil
Salt + Pepper
Fresh Garlic (minced)
1 Large zip-lock bag
First I rinsed the meat and then I poked it all over with a fork. After that I placed the pork in the zip-lock bag and threw in the ingredients. Once I sealed the bag I shook it to mix everything together and I let the meat marinate at room temp for 30 min before flipping it over to marinate it on the other side for another 30 min.
Preheat oven to 375*
Once the meat was marinated, I placed it in a deep baking dish with the remaining marinade and enough water to cover the bottom of the pan. I covered the dish with tin foil (shiny side towards the meat), placed the pan in the oven, and cooked the meat until the internal temperature was 145*. I then removed the pan from the oven and took off the tin foil. I let the meat rest for 5-10 minutes before cutting it (this helped seal in all those juices!). I used the juices from the pan to make the gravy (1 cup of juices added to 1 packet of McCormick Brown Gravy mix).
I used the gravy on the meat, mashed potatoes, and soft-boiled sweet baby carrots which tied the whole meal together splendidly!
~Michelle
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