Marinated Pork Tenderloin

My husband and I love the grill. I love the grill because my husband cooks so well on the grill, which means that I get to enjoy the fruits of his labor. This marinade is fantastic and could also be used on chicken, and you could cook the meat in the oven if you do not have a grill or if it is in the winter and you do not want to grill in a few feet of snow. This marinade gives the pork an almost steak-like quality, giving the outside of the meat a darker color, and the flavor is divine- The pork is now above and beyond the normal grilled pork with basic seasoning. This is one that we will return to again and again. It is especially delightful paired with the Barley Pilaf, substituting the chicken broth for beef broth. It turned out even richer and more delicious than it is normally with the chicken broth. I think you should plan on getting your grill fired up for this one!

Marinated Pork Tenderloin

1 lb. pork loin

under 1/2 C. olive oil

2 Tbs. soy sauce

2 tsp. Worcestershire sauce (pronounced- woo-stir-sheer sauce)

1/2 Tbs. dry mustard

1/2 tsp. salt

1/2 tsp. black pepper

2 Tbs. red wine vinegar

1 heaping tsp. garlic, minced

1 tsp. oregano

3 Tbs. lemon juice (fresh squeezed or bottled)

(All of the measurements are approximate. My husband just added a bit of this and a dash of that, so trying to capture this in actual measurement was difficult. It is the general idea that is good. You can tweak it to your needs and desires. We did it without the soy sauce, since we found out that we were out, a few days ago and it was still very good.)

  • Mix all the ingredients together. Slice the roast into thick pieces, or leave it whole. Place the roast into a ziploc bag or container, and completely cover with the marinade. Let the pork marinate for at least a few hours, up to all day.
  • Preheat your grill. Cook until the internal temperature is 150° to 155°. If you roast the pork loin whole then it will probably take close to an hour to cook. The chops should take less time, though obviously you have to cook them until done. 

Adapted from Mel’s Kitchen Cafe


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