Pork Tenderloin Marinade

Pork tenderloin is reasonably cheap (at least here, in hog country). And it doesn’t take that long to cook. But, it’s also bland as bland can be. So I like to marinate it for a while before cooking it. I’ve tried lots of marinades over time, but I have settled on this one for the umami and sweet that permeate the pork.

Pork Tenderloin Marinade

1/4 cup dark soy sauce
1/4 cup brown sugar
2-3 cloves of minced garlic
1 teaspoon ground ginger
2 tablespoons dijon mustard
hot sauce to taste

It’s pretty simple. Dissolve the brown sugar in the soy sauce and add the remaining ingredients. Mix thoroughly. I use 1 dash of Tabasco in mine, but 2-3 dashes of Franks or other good hot sauce is fine. Don’t get too carried away with the hot sauce, though. This isn’t meant to be a spicy marinade. The hot sauce is to add another level of flavor and you don’t want it to dominate.

Put the port tenderloin in a plastic bag and pour the marinade over it. Marinate for up to 6 hours. Recipe makes enough to marinate 2 tenderloins.

Cook your tenderloins in a shallow dish or on a wire rack over a sheet pan in the lower half of your oven at 350 degrees Fahrenheit. Cooking time is 35 to 50 minutes depending on how done you want your pork – at 35 minutes, they should be around 140 degrees F. Rested for 15 minutes under foil, they will hit 145 to 150 degrees.
I tend to cook mine longer because I was raised to not eat pink pork and that conditioning is hard to over come. At about 50 minutes, the tenderloin will hit 155 to 160 degrees F and be completely done. But some people find it a little dry at this level of doneness.

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