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Started By
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Pork Tenderloin Marinade
Posted on 6/2/25 at 12:42 pm
Posted on 6/2/25 at 12:42 pm
What’s your go to for this? Or should I not marinate at all
8
Posted on 6/2/25 at 1:06 pm to lsushelly
I think they are great to marinade, but I like to do a couple of sauce options so people can have different flavors. Last time I did a soy based Asian sauce, apricot chutney for thing, and barbecue sauce for the less adventurous. And I have a couple of eaters who like it plain.
Posted on 6/2/25 at 1:08 pm to lsushelly
I use them to make kebabs and will trim off any sinew and fat, cut them up in good size chunks and season the meat with the following and refrigerate overnight before assembling the kebabs. And my seasoning depend on what profile I'm going for. The following is for an Asian flavor.
Slap Ya Mama
Black Pepper
Garlic Powder
Soy Sauce
Oyster Sauce
I do this when going for the Tex-Mex flavor:
Slap Ya Mama
Black Pepper
Garlic Powder
Cumin
Smoked Paprika
Chili Powder
Worcestershire Sauce
Either way, I make sure all pieces are well coated and mixed thoroughly and put it in the fridge overnight.
You can also leave them whole, season them with the above or similar and grill them along with some vegetables.
I do baste the kebabs or whole tenderloins with a bit of olive oil prior to grilling so they won't stick to the grill during cooking.
Slap Ya Mama
Black Pepper
Garlic Powder
Soy Sauce
Oyster Sauce
I do this when going for the Tex-Mex flavor:
Slap Ya Mama
Black Pepper
Garlic Powder
Cumin
Smoked Paprika
Chili Powder
Worcestershire Sauce
Either way, I make sure all pieces are well coated and mixed thoroughly and put it in the fridge overnight.
You can also leave them whole, season them with the above or similar and grill them along with some vegetables.
I do baste the kebabs or whole tenderloins with a bit of olive oil prior to grilling so they won't stick to the grill during cooking.
This post was edited on 6/2/25 at 1:11 pm
Posted on 6/2/25 at 2:33 pm to lsushelly
Depends, are you smoking or baking it in an oven?
Posted on 6/2/25 at 2:56 pm to lsushelly
I use KC Masterpiece Steakhouse marinade for pork loin and chops when grilling or baking in oven. If smoking I use a rub.. Meat Church Honey Hog and Gospel mix.
Posted on 6/2/25 at 3:00 pm to lsushelly
Olive oil, soy sauce (or teriyaki sauce or both), honey, garlic, onion powder, cayenne, cracked pepper. Never fails.
Posted on 6/2/25 at 3:00 pm to lsushelly
Wife does a great Mediterranean inspired yogurt marinade with dill & lemon. Just need to wipe it off a bit before grill/griddle to get some char. Can be done as chops or skewers.
Posted on 6/2/25 at 3:11 pm to calcotron
quote:
and barbecue sauce for the less adventurous
Put me in the less adventurous category. Pork tenderloin has replaced Boston Butts for me, for the purpose of BBQ pork sandwiches.
Apply favorite BBQ rub.
Smoke at 250 with a blend of hickory and apple wood for an hour.
Raise temp to 350 to finish it off.
The whole cook time is under two hours.
Let it rest on the cutting board. Get your fillet knife out and slice it deli-thin and put on your bun of choice with your BBQ sauce of choice, and some Cole slaw, you'll never go back to the hassle of pulled pork butts again.
Posted on 6/2/25 at 3:12 pm to lsushelly
I’m a big Allegro fan.
Posted on 6/2/25 at 3:29 pm to redfish99
I’ve used Allegro in the past and like it. Which one do you prefer? I’ve only used the honey garlic
Posted on 6/2/25 at 4:22 pm to lsushelly
I use Allegro Tennessee Whiskey on pork tenderloins and it tastes great
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