On 21/07/2011 4:50 PM, Nancy2 wrote:
>
>> This cut does not require braising, brining, or a wet marinade (with
>> the possible exception of if it's from some sort of tougher pastured pork).
>>
>> Steve
>
> They don't require a marinade, but boy, the marinade sure adds some
> great accompanying layers of flavor.
>


Pork tenderloin always needs something, or else it is bland. It can be
as simple as salt and pepper, but it is even better with some herbs and
or spices. It can be a dry rub or a marinade. I posted a recipe recently
for a pork tenderloin marinated lime juice and zest, soy sauce, honey
onion etc. It is delicious, and the leftover marinade is reduced to a
nice sticky sauce.


I sometimes do a satay type of dish, marinating slices of tenderloin
for 15-20 minutes in soy sauce with grated garlic and ginger root,
cooking it skewers on the grill and serve it with a spicy peanut sauce.