This flavorful pork tenderloin recipe transforms simple ingredients into a restaurant-quality meal. The marinade combines fresh lemon and orange juices with Worcestershire sauce, dry sherry, and crushed garlic for a complex, tangy base. Fresh parsley and dry mustard add herbal brightness and a subtle kick, while lemon pepper provides a comforting aromatic finish. Marinating overnight allows the flavors to penetrate the lean meat, ensuring it stays juicy and tender on the grill. This dish is perfect for weeknight dinners or weekend gatherings, offering a satisfying balance of savory and citrus notes. Serve it alongside roasted vegetables or rice to soak up the delicious juices. It is a versatile main course that brings home-style comfort to your table with minimal effort and maximum flavor.
Tom Brown’S Pork Tenderloins
Description
This flavorful pork tenderloin recipe transforms simple ingredients into a restaurant-quality meal. The marinade combines fresh lemon and orange juices with Worcestershire sauce, dry sherry, and crushed garlic for a complex, tangy base. Fresh parsley and dry mustard add herbal brightness and a subtle kick, while lemon pepper provides a comforting aromatic finish. Marinating overnight allows the flavors to penetrate the lean meat, ensuring it stays juicy and tender on the grill. This dish is perfect for weeknight dinners or weekend gatherings, offering a satisfying balance of savory and citrus notes. Serve it alongside roasted vegetables or rice to soak up the delicious juices. It is a versatile main course that brings home-style comfort to your table with minimal effort and maximum flavor.Ingredients
Directions
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In a large glass bowl, combine the juice from 1 large lemon, 3/4 cup orange juice, 1/4 cup Worcestershire sauce, 3/4 cup dry sherry, 4-5 crushed garlic cloves, 1 1/8 cups chopped fresh parsley, 1 1/2 tablespoons dry mustard, and 3 tablespoons lemon pepper seasoning.
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Whisk the marinade ingredients together until well blended and allow the mixture to sit for 1 hour to allow the flavors to meld.
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Place the 2 1/4 lb pork tenderloin into a 1-gallon heavy-duty plastic freezer bag.
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Give the marinade mixture a final stir, then pour it over the pork in the bag, ensuring the meat is completely covered.
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Seal the bag, removing as much air as possible, and refrigerate for at least 4 hours, or preferably overnight, turning occasionally to coat evenly.
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Preheat a charcoal grill to medium heat.
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Remove the pork from the marinade, discarding the excess liquid, and grill for approximately 7 minutes per side, or 12-14 minutes total, until the internal temperature reaches 145&# 194;°F (63ðC) and the pork is just done inside.
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Remove from the grill and let rest for 5 minutes before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 413.7kcal
- % Daily Value *
- Total Fat 45.1g70%
- Saturated Fat 8.1g41%
- Cholesterol 0.0mg0%
- Sodium 1691.1mg71%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.2g1%
- Sugars 0.2g
- Protein 2.4g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover pork in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.
Substitutions: If dry sherry is unavailable, you can substitute with dry white wine or apple cider vinegar. Fresh parsley can be replaced with dried parsley, though you may need to increase the quantity slightly.
Safety: Always marinate meat in the refrigerator, never at room temperature. Do not reuse marinade that has been in contact with raw meat unless it is boiled first for at least 2 minutes.
Variations: For a smokier flavor, add soaked wood chips to your charcoal grill. You can also add sliced onions or bell peppers to the grill alongside the pork for a complete meal.
Tips: Pound the pork tenderloin to an even thickness before marinating to ensure uniform cooking. Use a meat thermometer to avoid overcooking, as pork tenderloin is lean and can dry out easily.
