Marinated Pork Tenderloin Recipe

Pork tenderloin: A lean cut of meat that is tender and cooks quickly.

Soy sauce: Adds a salty, umami flavor to the marinade.

Olive oil: Provides richness and helps to infuse the flavors into the meat.

Garlic: Adds a pungent, aromatic flavor to the marinade.

Oregano: A dried herb that adds a slightly bitter, earthy flavor.

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

To ensure the pork tenderloin absorbs maximum flavor, use a fork to gently pierce the surface of the meat before placing it in the marinade. This allows the soy sauce, olive oil, and garlic to penetrate deeper, resulting in a more flavorful and tender dish.

• pork tenderloin - Substitute with chicken breast: Chicken breast is a lean protein that can absorb marinades well, making it a suitable alternative to pork tenderloin.

• pork tenderloin - Substitute with beef tenderloin: Beef tenderloin is another tender cut of meat that can be marinated and cooked similarly to pork tenderloin.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a soy-free option with a slightly sweeter taste but similar savory profile.

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

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral-flavored oil with a high smoke point, suitable for marinades.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor compared to garlic, but still provide a similar aromatic quality.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is more concentrated, so use sparingly.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor and can be used as a direct substitute for dried oregano.

• dried oregano - Substitute with Italian seasoning: Italian seasoning contains oregano along with other herbs, providing a similar flavor profile.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used as a direct substitute for black pepper.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different flavor profile, so use less to avoid overpowering the dish.

• Allow the pork tenderloin to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• For short-term storage, place the marinated pork tenderloin in an airtight container or wrap it tightly with plastic wrap. Store it in the refrigerator for up to 3-4 days.
• If you plan to freeze the pork tenderloin, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This double layer helps to prevent freezer burn.
• Label the package with the date and contents to keep track of its freshness.
• For optimal quality, consume the frozen pork tenderloin within 2-3 months. While it can be stored longer, the texture and flavor may begin to degrade.
• To thaw, transfer the pork tenderloin from the freezer to the refrigerator. Allow it to thaw slowly overnight or for about 24 hours.
• If you're in a hurry, you can use the defrost setting on your microwave, but be cautious as this can sometimes start to cook the edges of the meat.
• Once thawed, cook the pork tenderloin as per the original recipe instructions. Do not refreeze once it has been thawed to maintain the best quality and safety.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the leftover pork tenderloin in a baking dish.
  3. Add a splash of chicken broth or water to keep it moist.
  4. Cover the dish with aluminum foil.
  5. Heat for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

• Stovetop Method:

  1. Slice the pork tenderloin into thin pieces.
  2. Heat a skillet over medium heat and add a bit of olive oil.
  3. Add the pork slices to the skillet.
  4. Stir occasionally, heating for about 5-7 minutes until warmed through.

• Microwave Method:

  1. Slice the pork tenderloin into thin pieces.
  2. Place the slices on a microwave-safe plate.
  3. Cover with a damp paper towel to retain moisture.
  4. Microwave on medium power for 1-2 minutes, checking and stirring halfway through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the pork tenderloin in a vacuum-sealed bag.
  3. Submerge the bag in the water bath.
  4. Heat for about 45 minutes to an hour.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Slice the pork tenderloin into medallions.
  3. Place the slices in the air fryer basket.
  4. Heat for 3-5 minutes, shaking the basket halfway through.

• Mixing bowl: Used to combine the marinade ingredients together.

• Baking dish: Holds the pork tenderloin and marinade while it refrigerates and bakes.

• Refrigerator: Keeps the marinated pork tenderloin cool and allows the flavors to meld.

• Oven: Cooks the marinated pork tenderloin to the desired internal temperature.

• Meat thermometer: Ensures the pork tenderloin reaches the safe internal temperature of 145°F (63°C).

• Knife: Used to mince the garlic and slice the cooked pork tenderloin.

• Cutting board: Provides a safe surface for mincing garlic and slicing the pork.

• Aluminum foil or plastic wrap: Covers the baking dish while the pork tenderloin marinates in the refrigerator.

• Tongs: Helps to handle the pork tenderloin without piercing it, preserving its juices.

• Serving platter: Used to present the sliced pork tenderloin for serving.

Prepare the marinade in advance: Mix the soy sauce, olive oil, minced garlic, dried oregano, and black pepper the night before to save time.

Use a ziplock bag: Marinate the pork tenderloin in a ziplock bag for easy cleanup and even coating.

Preheat the oven early: Start preheating your oven while the pork is marinating to save time.

Slice before serving: Let the pork rest, then slice it just before serving to ensure it stays juicy and tender.