Marinating Pork Tenderloin
Pork Tenderloin is great for marinating.
Often referred to as “dump recipes” you dump the meat and marinade in a freezer bag and freeze immediately.
The flavors get to mingle as the tenderloin is thawing saving you time and energy.
Try these flavors to get you started:
Thaw overnight in the fridge and it’ll be ready for dinner that night.
Cooking Pork Tenderloin
Tenderloin can be grilled, roasted, or left in the crock pot to slowly cook all day.
Do not overcook your tenderloin because it‘s such a lean cut it will dry out easily.
Use a meat thermometer and remove the tenderloin from oven at 145 F and let it rest.
If you don’t like your pork pink at all you can wait until 155 F.
Letting it rest before cutting will allow it to continue to cook some and keep the juices in when you do carve it.
Searing the sides before cooking is optional, I usually don’t bother because I like low fuss cooking and no one is sure it actually seals in the juice.
I don’t think it’s worth the work just for visual appeal.
To roast in the oven bake it at 425 F for 20 minutes or until a meat thermometer shows the temperature you want between 145 and 155 F.
If your going to freeze the cooked meat take it off the heat at 145 F so it’s not overcooked when you reheat it.
Never under cook meat because of the risk of food borne illness.
Once the meat is off the heat tent it with foil to keep it warm and let it sit at least 5 minutes before cutting.