Marinated Pork Tenderloin

This simple marinade and a pork tenderloin make a special meal for the whole family that seems like it was hard to make, but is super easy!  This marinade may seem odd, but the flavor is amazing!  After watching several years of foodie channels and cooking shows, I finally decided to stop being afraid to change up written recipes and try different flavors.  I gained confidence in my own taste preferences and realized that there was no harm in adding more or less ingredients than called for. We love garlic, so sometimes I add a little extra.

We love this marinade with pork tenderloin, when I can find it on sale. When that’s not available, we have tried it with chicken, pork chops, and even steak.   It takes 5 minutes to prepare and put in the fridge to marinate.

Marinated Pork

1 pork tenderloin (or 2 for a bigger family)

Marinade:   1/4 cup olive oil                                  

                   1/4 cup soy sauce (lite soy works fine!)                        

                   1/4 cup brown sugar

                   1 Tablespoon garlic powder (or 3 chopped cloves)

                   1 Tablespoon ginger (fresh or powder)

                   1 teaspoon cinnamon

                   Optional:  1 chopped green onion

Place all the marinade ingredients into a 1-gallon plastic zip bag and combine by squeezing it a couple of times.  Place the meat in the bag and seal the bag.  Make sure the meat is covered with the marinade and place the bag in the refrigerator to marinate for at least 30 minutes (or up to a few hours). 

553 Marinated Pork

Tip:  With most marinades, a shorter time is fine, but more flavor soaks in the longer it sits.  However….marinades with hot spices or peppers added might end up too spicy, so follow the shorter or recommended time for those.     

Preheat the oven to 350 degrees. Place foil on your baking pan. A 9×13 pan or cookie sheet with sides will work. Spray with cooking spray to prevent sticking and for easier clean-up.  Place the meat in the pan, drizzling a little of the marinade over the meat, just to coat.  Throw away the rest. Check after 20-25 minutes, but when I use an average size tenderloin, it takes about 30-40 minutes. The internal temperature should be about 165 degrees.

When it reaches the safe internal temperature, take it out and cover it lightly with foil until it “rests” for about 10-15 minutes. This really does work! The juices of the meat stay in the meat and the foil will keep it warm. Then slice and serve!

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