Wednesday, June 25, 2008

The Very Best Pork Tenderloin Marinade

This is the best marinade I have ever had for pork tenderloin. My Mom got it from her hairdresser several years ago. I've given this recipe to just about everyone who has tried it. Next time I make it I'll post some pictures!

Pork Tenderloin Marinade
1/4 C. olive oil
3 T. soy sauce
1 T. Worcestershire sauce
1 t. ginger (I've used both fresh and powdered)
3-4 cloves crushed garlic
1/4 C. brown sugar
3 T. Dijon mustard
1/4 C. Jack Daniels

Combine all ingredients (I usually do it in a zip top bag), and marinate pork. Try to marinate for several hours; less than 6-8 usually results in not much marinade flavor in the pork. Grill until internal temperature is about 160 degrees (or whatever is appropriate for pork for you!). You can also brown this in an oven safe pan on the stove (if you HAVE one), and then finish it in a 400 degree oven (I use an oven thermometer with a probe, so I am not entirely sure how long it takes in a new, PROPERLY functioning oven (since I haven't had one in some time). Hope you love it too!


Wow, life really got in the way of the blog, and here is is, 9 months later, and we no longer have a kitchen! Pictures to follow! The Use It Up kitchen has been in service for over a month (more pictures to follow), and while we did use up a LOT before we gutted, the recipes to make during the process have been harder to come up with. I have a grill (outside), a Lean Mean Grilling Machine, one burner (takes a LONG time to barely boil water, so cooking pasta is really tough), a toaster, and a microwave (but if you run the microwave with anything else, a breaker will blow! Have been making sandwiches, grilling pork tenderloin (delicious marinade recipe to follow), and chicken marinated in various Trader Joe's salad dressings. We've also been harvesting lots of salad greens from the garden, along with spinach, sugar snap peas, and chives, but not much else. Tomatoes are behind (cool (LOVELY) spring), and barely have planted peppers. I imagine they will start fruiting when the kitchen is done. Please feel free to suggest anything at all healthy to prepare, given our circumstances!