Savoring juicy pork tenderloin in marinade is a real treat, and the best part is you can prepare it one or even two days before serving. When the meat is left in the marinade for at least 12 hours, the flavors get even better. I usually cook it the day before serving.
What is pork tenderloin?
The tenderloin, found inside the pig’s spine, is the most tender part. Just like chicken breast, the pork tenderloin (also called pork fillet) is lean and tender. When cooked properly, it’s juicy and tender. Overcooking makes it dry, but with this tasty marinade, slight overcooking is okay. Pork tenderloin’s mild taste suits many dishes.
Creating juicy pork tenderloin in marinade is easy. It’s perfect for buffets or dinners with many guests. Roast the pork tenderloin first, then marinate. Serve it with creamy potato salad, au gratin potatoes, or a fresh salad.
How to prepare the fillet
Before cooking, you need to prepare the fillet. Remove fat and the silver skin. Start by pulling off as much fat as you can with your fingers. Under the fat is a thin layer called the silver skin. It looks like packing tape. To remove it, use a sharp knife. Slip the blade just under the silver skin, making a tab to hold onto. Hold the tab with one hand, run the blade under the membrane, angling it away from the meat. Try to remove only the silver skin, leaving the meat.
This is a fantastic Make-Ahead recipe that simplifies meal planning and enhances your dining experience.
If you liked Juicy Pork Tenderloin in Marinade, you may also like:
Juicy Pork tenderloin in marinade.
Ingredients
- 1 kg Pork tenderloinpork fillet, (2.2lb) (about 2 fillets)
- 2 Garlic cloves
- 1 tsp Salt
- 1 tsp Pepper Black
- 1 tsp Paprika powder
- 2 tsp Oregano
- 1 tsp Onion powder
- 1 tbsp Butter or Olive oil
- 100 ml White wine (3.5 fl.oz)
Marinade
- 200 ml Balsamic vinegar (7 fl.oz)
- 400 ml Olive-oil (13.5 fl.oz) Extra Virgin
- 2 Garlic cloves
- 1 Onion red small
- 5 tbsp Parsley
- 100 g Caper (3.5 oz)
Instructions
Marinade
- Press the garlic gloves and add half of the caper into an electrical chopper, with all of the other ingredients for the marinade.
- Push the button and your marinade is ready.
Pork tenderloin
- Preheat the oven 180° C
- Start by rubbing the pork tenderloin with salt, pepper, paprika powder, onion powder, garlic and oregano.
- Heat the some butter/oil in a frying pan and sear the pork over high heat.
- When fillet are browned place the pork in a oven dish and after that pour the wine over the pork.
- Roast in the oven for about 20-25 minutes.
- Remove the pork from oven and cover with foil and let it rest 15 minutes.
- Cut into thin slices.
- Add the cut slices into a nice porcelain serving dish
- Pour the marinade over the sliced meat and add the remaining caper.
- Cover the dish with plastic wrap and place it in the refrigerator for at least 3 hours or preferably over night.
- About 30 minutes before serving remove it from the refrigerator to bring it at room temperature.
Notes
Βon appétit
