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.
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