On 2016-08-20 7:09 PM, jmcquown wrote:

>> My two cents worth is that at this point, marinating pork tenderloin is
>> the better option. It does not need it for tenderizing, and it takes on
>> flavours quickly. Flank steak marinade takes time to do it's thing.
>>
> Pork tenderloin does take on flavours quickly. This is why I don't buy
> it already "seasoned". I prefer to season it myself.

I usully assume that the marinated pork tenderloin is past its prime and
they are using a marinate to ask the funkiness. I especially dislike
paying premium prices for old meat when I can make my own marinate for a
lot less.


>
>> I have a couple marinades for pork tenderloin. One is soy sauce with
>> grated garlic and ginger. It only needs an hour at most. The other is
>> a Greek style marinade with one part lemon juice to two parts olive oil,
>> a lot of chopped garlic, salt, pepper and oregano. Butterfly the
>> tenderloin and pound it out to an even thickness and put it in the
>> marinade for an hour or two.. or longer. Slap in on a hot grill and it
>> should cook nicely with about two minutes per side.
>>
> Thanks for the tips. I have never butterflied a pork tenderloin.


It's easy enough to do. Use a nice sharp knife to slip in under the
silvery connective tissue and slice it off. Then slice down about 1/2 to
3/4 of the way through the tenderloin, spread it open and then pound
the daylights out of it until it is about 1/4" thick. It is important to
be equal thickness because it cooks so quickly and you don't want to
overcook the thin bits and have under cooked thick parts.