Best 48 Hour Pork Tenderloin Recipes
PERFECT FLAVOR PORK TENDERLOIN
This turns out perfect everytime. No Fail! You can choose any marinade you like but the cooking technique is flawless. I have shared this recipe with many friends and they always report success. I serve with sauteed mushrooms.
Provided by Vicki in CT
Categories Pork
Time 1h20m
Yield 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients and marinate overnight.
- Preheat oven to 500 degrees.
- Place meat in a foil lined dish for easy clean up.
- Cook meat for 6 minutes per pound. Turn off oven-DO NOT OPEN OVEN DOOR-Let tenderloin remain in oven for one hour. NO PEEKING!
Nutrition Facts : Calories 161, Fat 4, SaturatedFat 1.3, Cholesterol 73.7, Sodium 2111.6, Carbohydrate 2.8, Fiber 0.3, Sugar 1, Protein 27.2
48-HOUR PORK TENDERLOIN
There are so many luscious-sounding recipes on 'zaar for pork tenderloin marinades that we plan to spend all spring and summer grilling our way through the list. I honestly think, though, that this one can stand up to the best of them! It's from a local community cookbook, and it's way up there on the list of family favorites. You can cut the marinating time to 24 hours, but 48 is better. Just promise me that you won't cook it to death. :) A light char on the outside and pale pink on the inside is perfect. When I'm expecting a bigger crowd than usual and have to buy 2 packages of tenderloin, I stick all 4 pieces of meat in one big ziplock and double the marinade recipe.
Provided by highcotton
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place meat in a large (1-gallon) heavy-duty resealable plastic bag.
- Measure all remaining ingredients into a jar with a tight-fitting lid.
- Shake vigorously to combine well; pour marinade over tenderloins.
- Refrigerate for 24 to 48 hours.
- Note: If marinating in a glass dish instead of a plastic bag, the liquid probably won't cover the tenderloin entirely, so you will need to turn the meat several times for the flavor to penetrate evenly.
- When ready to cook, discard the marinade and grill over medium coals until thoroughly done but still slightly pink in the center (15- 20 minutes).
- Allow meat to rest for about 5 minutes before cutting, spooning a small amount of the juice which collects over each slice.
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