Need a marinade/recipe for pork tenderloin?


Oct 15, 2000
Never visited this board before....but yesterday I bought a pork tenderloin (they were on special) and was thinking of cooking it today.......but don't really know what to do with it :rolleyes: Just kind of tired of our standard Sunday roast chicken!
It's small...only about 1 1/4 lb. Any ideas on seasoning or a marinade? How long to cook, what temp?

Thanks for any suggestions.
Here are a few ideas for you:

Low-Fat Glazed Roast Pork Tenderloin

1/4 cup dijon mustard
2 Tbs. orange juice
2 Tbs. honey
1 tsp. grated orange rind
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
2 lbs. pork tenderloin, trimmed of all visible fat

Preheat the oven to 325 degrees. In a small bowl, whisk together the
mustard, orange rind, cinnamon and allspice. Set aside.
Place the pork on a rack in a shallow roasting pan. Insert a meat
thermometer into the center of the pork. Roast for 30 minutes, or until the
thermometer registers 160 degrees. During the last 10 minutes of roasting,
brush the pork occasionally with the mustard mixture.
Remove the tenderloin from the oven and let stand for 5 minutes before
Makes 8 servings.
Calories 170 Fat 3.9 g Carbs 5 g Sodium 57 mg Fiber 0 g.

Low-Fat Honey-Bourbon Grilled Pork Tenderloin

2 pounds pork tenderloin
1/2 cup onion, diced
1/2 cup lemon juice
1/2 cup bourbon whiskey
1/4 cup honey
1/4 cup low-sodium soy sauce
1 tablespoon gingerroot, minced & peeled
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
vegetable cooking spray
3 tablespoons all-purpose flour
1 1/4 cups water
fat from pork.

Combine onion and the next 7 ingredients (onion through
garlic) in a large zip-top heavy-duty plastic bag. Add pork; seal bag, and
marinate in refrigerator for 30 minutes. Remove pork from bag, reserving
marinade. Sprinkle salt and pepper over pork. Prepare grill.
Place the pork on grill rack coated with cooking spray. Cover and cook for
30 minutes or until meat thermometer registers 160 degrees, turning and
basting pork occasionally with 1/2 cup marinade. Cut the pork into
1/4-inch-thick slices; set aside, and keep warm.
Place flour in a small saucepan. Gradually add remaining marinade and water,
stirring with a wire whisk until blended. Bring to a boil over medium heat,
and cook 3 minutes or until thickened, stirring constantly. Yield: 9
servings (serving size: 3 ounces pork and 1/4 cup gravy).
Makes 8 servings.
Calories 274 Fat 9 g Carbs 15 g Sodium 285 mg Fiber 0 g.

Low-Fat Pork Tenderloin with Garlic Mustard Sauce

1 clove garlic
1 scallion
1 1/4 pounds pork tenderloin
1 tablespoon flour
1 teaspoon butter
1 teaspoon olive oil
3/4 cup beef broth
1 teaspoon Dijon mustard
2 tablespoons parsley

Mince garlic. Slice scallion. Slice pork into 8 diagonal slices. Heat butter
and oil in large frying pan. Add pork and, cook until browned. Remove and
cover to keep warm. Add garlic and scallion and saute. Add stock. Stir in
mustard and parsley. Reduce to 1/2 cup.
Makes 4 servings.
Calories 201 Fat 8 g Carbs 2 g Sodium 251 mg Fiber 0 g.
MMMMMMMMMMMMMM.. My mouth is watering and my stomache's growling!

Gotta print this out and then look through the cupboards

Thanks for your help Marjie!
I make a sauce by mixing BBQ sauce and cranberry sauce. I mix them to taste without measuring, but it's a little more cranberry sauce than BBQ. If I use whole berry cranberry sauce, I use almost equal amounts. I rub the sauce on the tenderloin and let it sit in the fridge for at least an hour. I usually bake it at 350 on a roasting rack until it's done. The brand that I buy has cooking directions on it, so I don't remember specifics.

Sometimes I slice it into thin slices, saute it with garlic, then make a sauce with orange juice and brown sugar. I keep the meat on the side of the pan while I mix the OJ and sugar, then I mix them and saute a few more minutes until it's lightly coated. I serve it over rice. I don't really ever measure unless I'm baking, but I think I use about 2 TBSP brown sugar and a little less OJ.

I know it isnt a recipe but my favorite marinade is prepackaged by McCormick - Marinade in a Minute Garlic flavor. My secret is to make it up in the morning and cook at night. Although instructions say 15min I found the longer it marinades the more tender the meat. Great for company when you want to visit instead of spend time in the kitchen.
I really like a bar-b-que sauce made by Stonewall Kitchen. It's called Maple Chipolte and I use it when I make a pork tenderloin and also with a beef brisket. I just pour some on the meat and put it in the oven. Pork tenderloins don't take long to cook at all. They are delicious!


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