Last night I had my mentors over and cooked them this treat. As you can see, I forgot to snap a picture before we dug in. It was so good, that was all I could think about!
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This is usually my Christmas Dinner meal staple. I love this because you can prepare it ahead, freeing you up the day you host your company. The marinade can be cooked as a side sauce, and it goes well with just about anything. I usually look for Pork Tenderloin on sale for around $1.99/lb, then I’ll keep it in the freezer until I am ready to make this recipe.
I cooked two 2 1/2 pound packages for 8 adults, and we had enough for a leftover meal for two adults. If you are only cooking for 4, cut the marinade below in half. It makes a lot!
- 4-6 lbs pork tenderloin
- 1½ cup oil (canola or olive oil)
- ¾ cup soy sauce
- ½ cup red wine vinegar
- ⅓ cup lemon juice
- ¼ cup Worcestershire sauce
- 2 tablespoons dry mustard
- 2½ teaspoons kosher salt
- 1 tablespoon black pepper
- 1 teaspoon garlic powder (or 2 garlic cloves, minced)
- Combine all ingredients and whisk gently.
- Pour marinade into gallon bag with pork tenderloin. Let marinate over night or no less than 4 hours. The longer you marinade, the better this tastes!
- Heat grill to medium high heat. Set pork out and let it get to room temperature. This will allow the meat to cook more evenly.
- Remove pork from marinade, and reserve marinade. Cook pork for around 25-35 minutes or use a meat thermometer and pull once it reaches 145 -150 degrees for medium.
- Let it rest for 5 minutes before cutting. This locks all the juices in. Cut into 1-2 inch medallions.
- Heat reserved marinade in a small sauce pan and bring to a rolling boil for about 5 minutes. DO NOT use the marinade without first cooking it! It was sitting in raw meat, so you don’t want to do that!
TIP: Serve pork medallions with marinade as a sauce, and I even serve the sauce over the mashed potatoes toos\! (Or even better, dunk the whole wheat rolls into it!)
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.