The Best Pork Tenderloin Marinade Ever!!

I’ve been working on this little ditty for a long time now. I mix all sorts of random things together and hope it turns out good. I’m still perfecting this but I’ll let you in on my little secret so far! 🙂 This is only one of the variations I make but seems to be the winner around here and SO easy!!!

What you will need:

Pork Tenderloin

Balsamic Vinegar

Honey

Rotisserie Mustard (or if you don’t have this Dijon Mustard would work also)

Spicy Mustard  (of your choice)

1 small or medium onion

I add in a few dried spices like Chili flakes, Basil, and a pinch of rosemary

flour or cornstarch

Here’s How:

Depending on the size of the tenderloin, that will dictate how much of a marinade you make. I try to make a little extra to have more sauce since Toblerone LOVES any and all gravy.

Pour a good amount of balsamic vinegar into a small bowl. I usually use about 1/2 a cup or a little more. Then add in 2-3 teaspoons of honey. You can add more later if you want it a little bit sweeter. Next I add in the Rotisserie mustard, approximately 3-5 teaspoons. Mix together.

Then I add in the spicy mustard about 2-3 teaspoons. Again, this is based on how you like it. The Honey will make it a bit sweet so I feel the more mustard the better.  Add in any extra spices you like (ie: basil, rosemary, garlic, etc.) and stir together.

Cut up the onion so it’s in thick long pieces and place in a zip-lock bag. Put the pork tenderloin into the bag as well and then pour the honey mustard mixture over the pork. Close the bag, refrigerate. Here’s the trick: I usually let it sit in the refrigerator for 2 days or so. The longer the better!

Dirty Minds....cut it out!

Cooking this beast is simple, really! There are two ways to do this. You can cook it in the oven or on the stove but I usually do it on the stove. First, heat your pan on high heat. Place only the pork tenderloin in the pan (not the marinade – that comes later) and cook all sides. It’s ok if the outside is charring, that’s what you want. It hold all the juices in so the meat stays moist as you cook it longer. So first things first, char that baby!!! Once all sides are “crusty” then turn the heat down slightly and let it cook, turning occasionally. This is about 10-15 mins, maybe more depending on the size.

In a separate sauce pan pour in the remaining marinade and a touch of flour or cornstarch. Heat on low while continuously stirring. Once pork is cooked and sauce is warm, cut the tenderloin into large pieces and pour sauce on top. Serve immediately. Done and DONE!

I hope you enjoy it! Just give it a try…I PROMISE you’ll love it!

Until next time, Readers!!!! xoxoxoxoxo

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2 thoughts on “The Best Pork Tenderloin Marinade Ever!!

  1. Yum! You should try grilling it! We do that at home but never with this delicious marinade. Also, when you cut it, always do so on the bias at a 45 degree angle. It helps retain the juices and makes perfect little medallions so it presents really well 🙂

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