This is to die for!!! Simply AMAZING and one of the best parts about making it: besides the pork, I had everything at home to make it! YAY!
Marinated Pork Tenderloin
4-6 lbs pork tenderloin
1 1/2 cup oil (canola or olive oil) **I would omit this all together if putting in crock pot
3/4 cup soy sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
2 1/2 teaspoons kosher salt **I would omit the salt
1 tablespoon black pepper
1 teaspoon garlic powder (or 2 garlic cloves, minced)
Combine all ingredients and whisk gently. Pour marinade into gallon bag with pork tenderloin. Let marinate over night or no less than 4 hours. The longer you marinade, the better this tastes!
Heat grill to medium high heat. Sit pork out and let it get to room temperature, this will allow the meat to cook more evenly.
Remove pork from marinade, and reserve marinade. Cook pork for around 25-35 minutes or use a meat thermometer and pull once it reaches 145 -150 degrees for medium.
Let it rest for 5 minutes before cutting, this locks all the juices in. Cut into 1-2 inch medallions.
Heat reserved marinade in a small sauce pan and bring to a rolling boil for about 5 minutes. DO NOT use the marinade without first cooking it! It was sitting in raw meat, so you don’t want to do that!
Serve pork medallions with marinade as a sauce, and I even serve the sauce over mashed potatoes!
*My CROCK POT notes: I threw all the ingredients in the crock pot and cooked it ALL DAY LONG (10 hours on low). I served it over brown rice. It just fell apart and was so delicious. I would forgo the oil and salt --unnecessary, in my opinion.
Most importantly, my 5 year old daughter ate TWO helpings. This recipe is a total keeper and will become a regular in my rotation. :)
Original recipe found HERE!