Marinade For Boneless Pork Tenderloin Pork Chops And Chicken Recipes

Steps:

• Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
• Preheat an oven to 350 degrees F (175 degrees C).
• Transfer the pork loin to a baking dish; pour marinade over the pork.
• Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
• Preheat the oven to 400 degrees F.
• Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients; add pork. Seal bag and turn to coat; refrigerate overnight., Drain pork, discarding marinade. Grill, covered, over medium heat, for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Freeze option: Freeze uncooked pork in bag with marinade. To use, completely thaw in refrigerator. Grill as directed.

Steps:

• Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
• Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours.

Steps:

• 1. PORK TENDERLOIN:Use boneless pork tenderloin (about 5 lb in all). Mix ingredients and set meat in marinade in zip lock plastic bag the day before you cook it.Turning roast occasionally to coat well with marinade. Keep refrigerated.
• 2. Preheat oven to 350 degrees and cook time according to the size of tenderloin. Peel and cut Irish Potatoes, place them around the tenderloin, Pour marinade over potatoes. Turn them once while cooking and re baste meat. You may add 2 sprigs of Rosemary across the potatoes, I love the taste. Check meat to see if it is done when potatoes have finished cooking. Cook cream corn, green beans, fried okra and homemade rolls to serve with Tenderloin.
• 3. MARINADE FOR PORK CHOPS OR CHICKEN (I use the breast). Mix all marinade ingredients together in gallon zip lock bag, add the meat and turn to coat well. Continue to marinade one hour. Spray roasting pan with cooking spray. Bake in a 350 degree oven until juices run clear from meat. May place cooked meat in a fry pan with 2 Tbsp Olive oil with strips of Red and green pepper, chopped onion.and 1/2 tsp hot pepper flakes. Serve over rice with a side salad.