Awesome Marinade for Pork Tenderloin

"I'm passing this on from a girlfriend of mine. I made it and all I can say is "Wow"! I actually marinaded the tenderloins for 72 hours because I forgot I had it in the refrigerator and it was wonderful."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
40mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Mix all ingredients together.
  • Pour in gallon plastic bag, add pork, remove air and seal.
  • Marinade in refrigerator 48hours.
  • Grill 30 minutes turning pork tenderloins every 5 minutes.
  • Pork will become crusty brown all over!

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Reviews

  1. i have made this same recipe before, but i don't use cinnamon. This is a fabulous recipe. We dip it hot or cold in a mixture of wasabi paste and soya sauce. To taste. One of my favorites.
     
  2. Not much I can add to the other comments here! Very tasty. I made one small change. I subbed 5-spice powder for the cinnamon, and it tasted great. I poured off the marinade into a small saucepan and boiled it down a bit, and drizzled it over the cooked, sliced meat before serving.
     
  3. I didn't follow the entire recipe, but I used the marinade for pork steaks. I did not have sherry on hand, so a subbed about 1 TBS rice vinegar for the sherry. I marinated two large pork steaks for about 24 hours, grilled them over hickory chips until nice and browned, then braised in the oven for about an hour in half sparkling cider (a sub for beer) and half BBQ sauce. It was moist and delicious.
     
  4. Followed the recipe exactly, and marinated for 72 hours. Awesome!! You can taste the flavor of the marinade (especially the hosin sauce), but it's delicate enough so that you can still taste the meat, too. I roasted the tenderloins @ 350 Degrees for about a 1/2 hour, and they came out moist and flavorful. A winner!
     
  5. This was very good - we used it on pork chops (cut from a boneless loin, not a "tenderloin") . I only had four hours to marinate the pork, but it was still well flavored. We'll use this again and look forward to longer marinating and trying it on other meats, as well. Thanks for a useful recipe, Chip!
     
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Tweaks

  1. This was really yummy! I had a big pack of tenderloins from Costco, and I did one in this and one in another marinade I bought as a safety (both sat for 48 hours). My husband asked if there was more, and I didn't have any leftovers of this one. I only changed a couple of things: I used olive oil instead of peanut oil and I didn't add the light brown sugar (just the honey at 2 Tbsp.). The store bought marinated one he tried and that one went into the fridge--this one didn't survive! This is definitely a keeper and we will make this again. Thanks for sharing: I'm not buying another marinade since I found this one.
     
  2. This is very good. The tenderloin was charred on the outside and juicy and pink inside. It was done in 20 minutes. I used ginger in the marinade instead of cinnamon. I reserved the marinade, added a bit of cornstarch, heated it till thickened then served it in ramekins as a dipping sauce. Definitely a keeper. Thanks!
     
  3. I have a very similar recipe using ground ginger instead of cinnamon, giving the marinade a more Oriental flavor. This is also very good with chicken breasts. I often slice or cube the meat into bite size pieces, marinate it, then use it in stir fries. I've also cut the meat in larger cubes, alternating it on a skewer with chunks of veggies, and grilling it.
     

RECIPE SUBMITTED BY

OMG I need to update this picture of Chippie :o) He's aged and gotten more into shape over the last 5 years. Stay tuned Chocolate Lab lovers, the very handsome Chippie will return soon.
 
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