Marinated Pork Tenderloin Recipe

Soy sauce: A salty and savory liquid made from fermented soybeans, essential for adding umami flavor.

Olive oil: A rich and fruity oil that helps to tenderize the meat and add depth to the marinade.

Garlic: Fresh cloves that provide a pungent and aromatic flavor.

Brown sugar: Adds a touch of sweetness and helps to balance the savory elements of the marinade.

Dried thyme: A fragrant herb that adds earthy and slightly minty notes.

Dried rosemary: An aromatic herb with a pine-like flavor that complements the pork.

Black pepper: Adds a mild heat and enhances the overall flavor profile.

Pork tenderloin: A lean and tender cut of pork that absorbs the marinade beautifully.

When marinating the pork tenderloin, ensure that the marinade evenly coats the meat by turning it occasionally while it is in the refrigerator. This allows the flavors to penetrate the pork more thoroughly, resulting in a more flavorful and tender dish. Additionally, when baking, use a meat thermometer to accurately check the internal temperature, ensuring the pork is cooked to perfection without overcooking.

• soy sauce - Substitute with tamari sauce: Tamari is a gluten-free alternative that provides a similar umami flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for marinating.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor.

• brown sugar - Substitute with honey: Honey adds a similar sweetness and helps with caramelization during cooking.

• dried thyme - Substitute with dried oregano: Oregano offers a different but complementary herbal note that works well with pork.

• dried rosemary - Substitute with dried sage: Sage provides a warm, earthy flavor that pairs nicely with pork.

• black pepper - Substitute with white pepper: White pepper offers a milder heat and a slightly different flavor profile.

• pork tenderloin - Substitute with chicken breast: Chicken breast is a lean protein that can be marinated and cooked similarly to pork tenderloin.

• To store the marinated pork tenderloin in the refrigerator, place it in an airtight container or wrap it tightly with plastic wrap. It can be kept in the fridge for up to 3 days. Make sure to label the container with the date to keep track of its freshness.

• If you plan to freeze the marinated pork tenderloin, first ensure it is well-coated with the marinade. Place the tenderloin in a freezer-safe bag, removing as much air as possible before sealing. Alternatively, you can use a vacuum sealer for optimal preservation. The marinated pork can be frozen for up to 3 months.

• When you're ready to cook the frozen marinated pork tenderloin, transfer it to the refrigerator and allow it to thaw slowly overnight. This gradual thawing process helps maintain the texture and flavor of the meat.

• For a quicker thawing method, you can place the sealed bag of marinated pork tenderloin in a bowl of cold water. Change the water every 30 minutes to ensure it stays cold. This method should take about 1-2 hours, depending on the size of the tenderloin.

• Once thawed, cook the pork tenderloin according to the original recipe instructions. Ensure the internal temperature reaches 145°F (63°C) to guarantee it is fully cooked and safe to eat.

• If you have leftover cooked pork tenderloin, store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the meat.

• For freezing cooked pork tenderloin, slice it into portions and place the slices in a single layer on a baking sheet. Freeze until solid, then transfer the slices to a freezer-safe bag or container. This method prevents the slices from sticking together. Cooked pork can be frozen for up to 2 months.

• When reheating frozen cooked pork tenderloin, thaw it in the refrigerator overnight. Reheat in a preheated oven at 325°F (165°C) until warmed through, or use a microwave on a low setting to avoid overcooking.

• Oven Method: Preheat your oven to 325°F (165°C). Place the pork tenderloin on a baking dish and cover it with aluminum foil to prevent it from drying out. Heat for about 20 minutes or until the internal temperature reaches 165°F (74°C).

• Stovetop Method: Slice the pork tenderloin into medallions. Heat a skillet over medium heat and add a small amount of olive oil. Place the medallions in the skillet and cook for about 2-3 minutes on each side, or until heated through.

• Microwave Method: Place the pork tenderloin slices on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the pork tenderloin in a vacuum-sealed bag and immerse it in the water bath for about 45 minutes. This method ensures the meat remains juicy and tender.

• Grill Method: Preheat your grill to medium heat. Slice the pork tenderloin into medallions and place them on the grill. Cook for about 2-3 minutes on each side, or until heated through. This method adds a nice charred flavor to the meat.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pork tenderloin slices in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: Use this to combine the soy sauce, olive oil, garlic, brown sugar, thyme, rosemary, and black pepper.

• Whisk: This will help you mix the marinade ingredients thoroughly.

• Baking dish: Place the pork tenderloin in this dish to marinate and later to bake.

• Plastic wrap: Cover the baking dish with this to refrigerate the marinating pork.

• Oven: Preheat and use this to bake the marinated pork tenderloin.

• Meat thermometer: Check the internal temperature of the pork to ensure it reaches 145°F (63°C).

• Cutting board: Use this to slice the pork tenderloin after it has rested.

• Chef's knife: This will be used to slice the pork tenderloin for serving.

• Tongs: Handy for handling the pork tenderloin when placing it in the baking dish and when removing it from the oven.

Prepare the marinade in advance: Mix the soy sauce, olive oil, garlic, brown sugar, thyme, rosemary, and black pepper the night before.

Use a resealable bag: Place the pork tenderloin and marinade in a resealable bag for easy cleanup and even marinating.

Preheat the oven during marinating: Start preheating your oven to 375°F (190°C) while the pork is marinating to save time.

Use a meat thermometer: Check the internal temperature quickly to ensure the pork reaches 145°F (63°C) without overcooking.