Ready in 5 minutes
Simple, but elegant way to prepare a pork tenderloin.
"I had to serve about 90 people and it was great. I spent a lot of time keeping the marinade on the meat as it was being cooked. It worked out better than expected. The person that "tried" to do before me had the Pork really dry, so several of the members said that you could'nt BBG pork wothout it being Dry. This recipe most deffinetly proved them wrong. I have been asked to come back and do it again. Thank You for a GREAT Recipe. "- ppjeep
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Top-ranked recipe named "Jo's Pork Loin Marinade"
Whisk ingredients together and pour over pork tenderloin.
In a large ZipLock bag, marinade pork for 24 hours (beef for 48 hours) for best results.
Save some of the marinade to baste on tenderloin while grilling.
This has become my very favorite marinade.
BigOven makes mealtime easy!
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eplf69 3 weeks ago
deptydawg 1 month agosounds like one I'll try on a deer loin
WPNikita 3 months agoThis is the best marinade and I've used it with chicken too. I I usually have all the ingredients on hand so it has become my go to
jwicker425 7 months agoGreat taste the tenderloin was flavorful and moist.
Blessedx2 1 year agoMy pork medallions were very flavorful and moist. I added some crushed fresh garlic to the marinade.
Mhig 2 years agoI only marinated it for 8 hours and it was still great. A HUGE hit in my house.
CroftyDing 2 years agoMarinaded pork loin for 48hrs. Flavor really penetrated the meat. Sealed the loin in a pan and then put in the oven to finish off-wonderful. Had the leftovers cold in a sandwich the following day-very tasty. Thanks Larry-this a now a firm favorite with my hubby :-)
Louisbateman87 2 years agoDecided to try something different with this recipe, I used it with pork chops. I only marinaded it for 5 hours, and it was absolutely delicious.
coqui88 2 years agoGreat, add some honey to make it even better.
megg1628 3 years agoto much vinegar flavour, did not taste good at all.
Burghgrave 3 years agoServed these at a party with over a dozen people. Even the kids raved about it!
Chelle0069 3 years agoThis was so simple and it was wonderful!
Jean9 4 years agoGreat marinade and used low sodium soya sauce.
asaliga 4 years agoGood, but a bit on the salty side.
smcquaggjr 4 years agoI had to substitute canola for olive. Other than that, I followed the recipe. Marinated in the fridge for 48 hrs. Cooked on a Popeil Showtime Rotisserie for 1+15 using the small basket. The two pieces (2.6 lbs) fit perfectly. Basted every 15 minutes. Had a distinct mild wine flavor. Cooking time should be 1hr. That is the plan for tomorrow.
sukichaz 4 years agoI'm a little puzzled about the measurements. What is a 'ds' (Worcestershire sauce)?
dprocunier 4 years agoI agree that half is plenty. I made this and saved half for the next time! It is an excellent marinade for pork, chicken and beef. It was super easy and popular with my guests.
dennis22 4 years agoI thought it was really good. Just don't overcook the meat and it will be amazing!
nataliestamps 4 years agoexcellent grilling tip followed the recipe and the grilling tips - everyone loved it the pork was delicious and juicy - cooked to perfection. I will definitely add to my arsenal of favorites! AWESOME!
Sheplerj 4 years agoThis is a very good marinade, for a 2lb Pork Loin you could 1/2 maybe even 1/4 the recipe, pending on the size of your loin. Since I was out of Red Wine Vinegar, I substituted Balsamic Vinegar; and it was absoultly delicious. For the Dry Mustard I used Yellow Musterd Seeds, ground finely in a mortar and pestal. I let mine sit in the marinade about 4 hours, before grilling. Grilling tip: Leave both sides on around medium heat for about 30 mins this will give your loin the beautiful golden color like the picture above. Then flip to the other side of the Grill and turn off the heat on the side under the meat (don't forget to put your marinade on before Flipping and once flipped). Turn the side without meat on it to High. For about 15-20 mins depending on the Thickness of the meat. Turn the meat one more time, turning te heat off below the meat, for another 15-20 mins. This will keep you meat from drying out, I will be very nice, Moist and Tendar. After removing it alow the meat to rest about 5 mins before slicing into the Loin. This marinade was loved by everyone including the picky eaters. Great Recipe! Made its way into my stash of recipes.