Pepper: Use some freshly ground black pepper for extra flavor.Parsley is a subtle and mild flavor that goes so well with the piney and fragrant rosemary and the sharp, slightly minty flavor of thyme. Parsley, Thyme, Rosemary: These dried spices blend well together.You can also use a spoonful of pre-minced garlic, found in jars at the grocery store. Garlic: Mince a few cloves of garlic for optimum flavor.Honey: When the acid of the soy sauce blends with the sweet honey it helps keep all those delicious juices in the meat.It’s delicious! Yellow mustard works great or you can add Dijon or spicy brown mustard too. Mustard: Besides the tart flavor in this marinade, mustard also helps tenderize the meat.Place in the refrigerator to marinate for at least 4 hours but preferably overnight. It pairs so nicely with the rest of these ingredients, too. How to Make a Buttermilk & Herb Marinated Pork Tenderloin Combine the buttermilk, Dijon, honey, sage, thyme, oregano, tarragon, sea salt, and freshly cracked pepper, to taste, and minced garlic to a large zip lock bag. Soy Sauce: The popular condiment brings out meat’s natural flavors and also acts as a tenderizer.Olive Oil: Every marinade needs some fat in it to help the meat keep its moisture and helps blend all the other flavors together.And the ingredients are easy to keep on hand. It’s such a simple recipe but packs huge flavor. Grilled Pork Tenderloin: If you love the smoky flavor of pork, a grill is the perfect place to cook your tenderloin! It takes a little longer (about an hour and a half) but the flavors are incredible!Īll you need for this incredibly flavorful marinade are a few pantry staples.Instant Pot: If you’ve used an instant pot, you know how easy it is to turn out a perfect tenderloin roast in no time!.You can add all of the marinate ingredients and let it simmer all day. Crock Pot: Pork tenderloin becomes fall apart and juicy in the slow cooker.It comes out tender and juicy and the whole thing is done in under an hour. Oven Baking: I love roasting a pork tenderloin in the oven.Cover and refrigerate for at least 1 hour or overnight.
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