De-freakin-licious! Best part is that all the marinade ingredients are standard pantry items for me, and likely most other cooks. I marinated for about 7 hours, massaging it lovingly every few hours while it basted in the fridge. I do not have a functional grill, so instead of grilling I seared on all sides in a cast iron skillet (about 2 minutes on 'top' and 'bottom' and then only an additional minute on each 'side'). I then finished in a 350' oven (a little over 25 minutes), and then let rest under foil for about another ten minutes before slicing it, and it was still nice and juicy inside with a tasty crust on the outside. I did also boil and then reduce the leftover marinade and added a bit of cornstarch to thicken it for a sauce. I may have over-reduced or over-cornstarched as it ended up being more like a thick glaze than a sauce, but it was still crazy good! This will be my go to pork tenderloin recipe from now on!
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De-freakin-licious! Best part is that all the marinade ingredients are standard pantry items...