OPEN ME!*** This is my favorite pork tenderloin marinade. This is a great recipe when you are hosting a large group (like we were). We had 3 lbs. of meat that served 10 people (along with some sausage ...

2. Cut pork into ¼ inch-thick slices and add to the marinade. Cover and refrigerate at least 30 minutes, but preferably overnight. Combine malt vinegar, light soy sauce and water; set aside. 3.

Preparation Pork fillet is very quick to cook but will soon dry out if overcooked. Remove any tough white membrane or sinew from the outside of the loin before cooking. If roasting a whole loin ...

Transfer to oven; cook until instant-read thermometer inserted into center of pork registers 150°F, 15 to 20 minutes. Transfer to cutting board; let rest 5 minutes.

Citrus Chile Marinated Pork Tenderloin (Total 30 min. plus overnight marinating; Serves 8) Ingredients: ¾ cup fresh orange juice, plus 1 orange sliced into thin rounds 2 Tbsp. tomato paste 2 Tbsp ...

Preheat the oven to 220C. Remove the fillets from the marinade and discard the liquid. In a hot pan, sear the meat until browned all over then transfer to an oven tray and bake for 10 minutes.

Unwrap pork and scrape off any excess paprika paste to keep it from burning. Place pork in a baking dish or roasting pan with a rack. Place in oven and immediately reduce heat to 300 degrees.

6) Preheat the oven to 350F (175C). 7) Heat some olive oil in an oven-safe skillet over medium-high heat. 8) Sear the marinated pork loin on all sides until browned, for about 3-4 minutes per side.