Marinated Pork Tenderloin; new stuff

I hate new stuff.

Actually, I love new stuff if I initiate it

I very much hate new stuff that is thrust upon me.

More about that later…. First – the pork.

I have become so accustomed to pork tenderloins weighing around 14oz (420gr) that it never occurred to me that the pork from our new butcher might be different. He doesn’t have a shop so I can’t go in and look…. It’s order and learn.

Fortunately, everything we’ve ordered from him has been wonderful. Obviously, he has a place where he does the butchering and packaging and sausage-making….

And he has a truck that he sets up as a stall at a few of the local markets but that’s primarily for selling sausages and bacon and ground meat and that sort of thing. For a nice sirloin or lamb chops or pork tenderloin, one sends a Facebook message and arranges to get it at one of the standard pick-up points. For us that happens to be the Thursday market.

Which is a long way of saying that this pork tenderloin was almost twice the size I was expecting,

The leftovers were great in a salad the next day.

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Marinated Pork Tenderloin

The pork we had was large – 22oz (660gr). We used the same amount of marinade as in the recipe, but cooked the tenderloin for 25 – 30 minutes. 
Use a meat thermometer for the best results. Pork is best if it’s slightly pink in the center.

  • Author: Katie Zeller
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Pork
  • Cuisine: American

Ingredients

Scale
  • 1 pork tenderloin, 14oz (420gr)
  • 1/3 cup (3oz, 90ml) cider vinegar
  • 1/4 cup (2oz, 60ml) soy sauce
  • 2 tbs brown sugar
  • 2 tbs oil
  • 2 tbs whole grain mustard 
  • 2 bay (laurel) leaves
  • 2 tbs ketchup

Instructions

  • Earlier in the day, at least 4 hours and up to 12 hours before cooking mix all ingredients except ketchup and pork.
  • Put into a deep bowl or a plastic bag.
  • Add pork, turning to coat well.
  • Refrigerate, turning once or twice, until ready to cook. 
  • When ready to cook, remove pork, reserving marinade.
  • Cook pork on barbecue grill for 20 – 25 minutes, turning to brown all sides. Internal temperature should reach 145F (62C) or until only slightly pink in center.
  • While pork cooks heat reserved marinade in a small saucepan. Simmer for 5 minutes
  • Stir in ketchup and remove from heat.
  • When pork is done, remove and let rest a few minutes. 
  • Carve into 1″ (2.5cm) thick slices, drizzle with sauce and serve.

Notes

The Prep Time is 5 minutes and the Cook Time is 30…..
But there is 4 – ? hours of marinating time in-between

Keywords: easy, summer. grilling

Marinated pork Tenderloin

As to the new stuff….

The platform I use for this blog changed its editor last December. I liked the old way so I delayed the upgrade as long as possible. I gave myself a July 1 deadline.

Using the old editor was like typing on one blank sheet of paper. I typed my post the way I wanted it to look, starting with the title, then paragraphs, the recipe, and so on…. very old-fashioned.

The new editor is like typing everything on Post-It notes. The title goes on one post-it, the recipe on another post-it, each paragraph is on a separate post-it and so on. Then one arranges the post-its on the blank sheet of paper.

I’m told (by the Powers That Be) that I will love it once I learn

So here I am, kicking and screaming and trying to figure out how everything works.

I decided to take the plunge last week.

In an effort to delay the inevitable as long as possible I decided to do a blog update first. In looking around the internet I decided my blog was sadly out-of-date / out-of-style.

In looking further, to decide how I wanted to update it, I realized that I don’t like most of the new styles.

I don’t like the pale gray typeface, I don’t like the carousels that take forever to load on my slow internet, and I don’t like not being able to quickly find the recipe or topic that I went to the blog for in the first place.

In other words, I spent days working on an upgrade that many of you will have a difficult time noticing.

I did accomplish a lot of technical clean-up, so all was not wasted.

Please be patient while I learn how to use the new stuff….

5 thoughts on “Marinated Pork Tenderloin; new stuff”

  1. It’s easier to print your recipe – and your name is on it, so I know where it came from. Thumbs up for that convenience. 🙂

  2. This is just me, I’m sure, but the header looks a bit fuzzy to me. Other than that, there doesn’t seem to be much of a change on my end. Which is great!

    We’re doing ribs tomorrow. I’m trying to decide if I want to try your marinade on them. Hubs wanted to smoke something so I left the tenderloin in the freezer. They’re usually packed two to a package and around 16oz each. And I just think they’d be too small to smoke.

    • I tried to get creative with the type font on the name…. I’ll try again when I have the time to pay attention lol
      Ah, yes… tomorrow is a holiday – and the big parade! Gosh I hope those tanks don’t get rained on….

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