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.
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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!
My favorite sides with this are homemade cream cheese mashed potatoes, bread machine rolls, and a Mango Avocado Salad with Cumin Dressing.
- 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.
could you use this recipe with a pork loin roast in a slow cooker?
Loving this recipe; going to try it this weekend. Thanks so very much… Sounds delicious!!!
Kelly, could you do this in the oven? The grill intimidates me! It sounds great and I think will fit on my husbands new diet (which I’m having a hard time getting creative with). Just wondering if I could pop it in the oven instead (what temp and how long?)? Oh or Rachel’s suggestion – love my slow cooker! Would that work?!
Beka – You could definitely do this in the oven. Here is what I suggest.
Brown all sides in a cast iron pan and then place in a 350 oven until it reaches 135 to 140 degree internal temperature (you will need a meat thermometer for this). Then let it rest at least 10 minutes, it will go up to 145 degrees.
Note: If you cook to 145 degrees , it will be overcooked when you remove, because it cooks another 10-15 degrees while sitting.
I would like to try this in slow cooker too. Would you use the marinate in the slow cooker, or would you need to pour it out and use some other liquid?
Yes, I would definitely use the marinade in the slow cooker. Remember to cut any cooking times back with such a lean meat as tenderloin. But, I will tell you the grill taste with it is what I think makes the flavor so rich!
Thank you for sharing this delicious recipe. I first “found” it in my February issue of Homelife magazine. We made the family meal and enjoyed it together. Made it again tonight and my son informed me it is his new favorite. The cream cheese potatoes are a must as well 🙂
Kelly – I am so glad you and your family enjoyed it! The marinade is just divine!!