Pork tenderloin is a small, thin strip of meat that comes from the backbone area. It is always sold boneless and only weighs 1 to 1 1/2 pounds. Pork tenderloin is the most tender cut of pork. It is best suited for quick cooking using high heat. We highly prefer the tenderloin to the pork loin, however, this marinade can be used with either a pork loin or pork tenderloin. You will want to double or triple the marinade for a pork loin due to the size difference. Cooking time will vary depending on the size of your loin, so you will want to use a digital thermometer to ensure 100% accuracy.
Pink Center:
Pork tenderloin should be a pale pink color in the middle. The USDA now recommends that pork be cooked to an internal temperature of 145 degrees Fahrenheit , where previously it was 165 degrees Fahrenheit. At 145 degrees Fahrenheit you will have the juiciest pork tenderloin possible which will be a pale shade of pink in the center, but still fully safe to eat. Pork tenderloin that is not pink in the middle has been overcooked and can easily dry out.
Cookware Options for the Juiciest Pork Tenderloin Marinade:
This recipe calls for you to sear your meat first on a stovetop, and then finish cooking in the oven. The most convenient way to do this is by using an oven-safe skillet, like cast iron. If you do not have an oven safe skillet, place an oven safe baking pan into the oven and preheat it. Once your meat has been seared on the stovetop, simply place it into the hot pan in the oven to finish.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in a skillet over medium-low heat with a scant amount of oil in the pan until warmed through, flipping sides every minute or two.
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