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.
Click here to Pin Marinated Pork TenderloinPrint
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.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Pork
- Cuisine: American
- 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
- 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.
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
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”
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. 🙂
That’s one check in the positive column 😉 It’s still a work in progress but I don’t think I broke anything….
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….
Forgot – we’ve smoked the small pork tenderloins – just can’t leave them in too long or have them to close to the heat.
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