3 Reviews
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Martin on 1.12.2019
This is a favorite dish of mine for entertaining, with a few MAJOR changes: The original recipe is way too salty and overcooked. So I substitute reduced sodium tamari sauce for the soy sauce (I think tamari has a much richer flavor.) I also prefer to use apple cider vinegar instead of the white. Eliminate the salt completely. Use fresh garlic or garlic powder in place of the garlic salt, and finally I use low-sodium bacon. Cook in the marinade for an hour to hour and a half, depending on how many loins, and the result is a wonderful juicy, sweet & salty tenderloin. Delicious!
KIM SAVAGE on 3.1.2014
I did not care for this marinade at all. WAY too much soy sauce & sodium and it left the meat tasting like beer….horrible wang (sour, rancid, fermented taste) to it.
5galsandadad on 10.23.2011
The marinade was very tasty. I omitted the salt and garlic salt and just subbed with garlic. I think I cooked it too long (almost 3 hours) it was very dry. Kids liked the flavor as did hubby. Just a little too dry. I will reduce cook time to 2 hours next time. What size pieces should this cut into? Medallions? Thanks!
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Mary on 7.19.2015
Very good. Made it just like the recipe. Only had a one pound tenderloin, but made the full marinade and put in fridge for about 10 hours. Baked it in marinade for two hours. Checked temp at 1.5 hours and wasn’t quite 160. It was at 170 degrees F after two. Didn’t have to cover. Wanted bacon to be done. Was not dry and marinade did not burn. Was not salty or overly garlicky. Would make again.
Lacy Vavra on 3.16.2015
Anyone know if there’s enough of the marinade left after baking to make a gravy? I was thinking of serving this with rice or potatoes
Susan on 1.19.2015
This recipe always gets compliments when I serve it.
Sometimes I wrap it in bacon, but most times I leave the bacon out all together. It’s still delicious and healthier. Since our grocery stores seem to put 3 tenderloins in a package I cook three in the same recipe as above. Great for leftovers and it makes good sandwiches.
I do cook the meat in the marinade, but for 1 and 1/4 hours at 300. I leave out the salt, use real garlic (instead of garlic salt) and low sodium Soya Sauce. The first time we tried it I cooked it for 2 to 2 1/2 hours and it was too dry. We also do it on the BBQ in the summer.
Sue R on 1.16.2015
okay- definitely not cooking pork tenderloin for 3 hours! 1 hour max! But have others cooked it in the marinade? instructions don’t say, but it made a lot of marinade. I ended up draining the marinade out and I will baste with it but the bacon should prevent meat from drying out. Any thoughts or an updated recipe with better cooking time and clearer instructions?
Liz on 12.11.2014
Cook time is 1.5 hrs. MARINATING is 2-3 hrs