The other night, I shared a post of my overnight pork tenderloin. I couldn’t leave you hanging without the marinade recipe, so here it is:
- 1/2 cup orange juice
- 1/2 cup soy sauce
- 2 heaping tablespoons (eyeball it) minced garlic
- A lot of black pepper
- (optional) hot sauce, sriracha or other spicy/sweet sauce to taste. I used a bit of brine from a sweet and hot jar of jalapeños this time.
Just marinate a pack of two tenderloins in this mixture either overnight or 24 hours ahead (up to you). Cook it to about 170 degrees (I pan sear it and finish it in a 350 degree oven), then let it rest ten minutes. Very simple. It’s so flavorful and tender it doesn’t need a sauce, or a knife. Enjoy!