Herb-Infused Balsamic Pork Tenderloin Marinade
Elevate your pork tenderloin with this delicious Herb-Infused Balsamic Marinade. Perfect for enhancing the natural flavors of the meat, this marinade combines tangy balsamic vinegar, zesty Dijon mustard, and aromatic herbs to create a succulent dish that's sure to impress at any dinner table. Ideal for a healthy, low-cholesterol option, this marinade is simple to prepare and allows the flavors to develop beautifully with just a few hours of marinating time, or even overnight for an extra burst of flavor.
4
Servings
N/A
Calories
8
Ingredients
Ingredients
Olive oil
1 teaspoon (none)
Balsamic vinegar
1 teaspoon (none)
Soy sauce
2 teaspoons (none)
Red wine vinegar
1 tablespoon (none)
Minced garlic
2 tablespoons (minced)
Dijon mustard
2 tablespoons (optional, adjust to taste)
Freshly ground black pepper
to taste (none)
Fresh herbs (rosemary, marjoram, oregano, etc.)
to taste (chopped, optional)
Instructions
1
In a medium bowl, whisk together the olive oil, balsamic vinegar, soy sauce, red wine vinegar, minced garlic, Dijon mustard (if using), and freshly ground black pepper until well combined.
2
If desired, add your choice of fresh herbs to the marinade and mix well.
3
Place the pork tenderloin in a resealable plastic bag or a shallow dish and pour the marinade over the meat, ensuring it is evenly coated.
4
Seal the bag or cover the dish, and refrigerate for at least 2 hours, or up to overnight for maximum flavor.
5
When ready to cook, remove the pork from the marinade, letting any excess liquid drip off, and discard the remaining marinade.
6
Cook the pork tenderloin on a grill, in a skillet, or in the oven until it reaches an internal temperature of 145°F (63°C), ensuring it is juicy and tender.
7
Let the meat rest for a few minutes before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Herb-Infused Balsamic Pork Tenderloin Marinade?
This marinade offers a tangy and savory profile, combining the sweetness of balsamic vinegar with the bite of Dijon mustard and aromatic herbs.
How long should I marinate the pork tenderloin?
For the best results, marinate the pork for at least 2 hours, or up to overnight for maximum flavor development.
Is this recipe suitable for those on a low-cholesterol diet?
Yes, this recipe is specifically categorized as a low-cholesterol option, making it a healthy choice for dinner.
What is the target internal temperature for the pork?
The pork tenderloin should be cooked until it reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius).
Which herbs are recommended for this marinade?
Fresh herbs such as rosemary, marjoram, and oregano are excellent choices for this recipe.
Do I need to use Dijon mustard?
Dijon mustard is optional; you can include 2 tablespoons or omit it according to your personal taste.
What cooking methods work best for this recipe?
You can cook the marinated pork tenderloin on a grill, in a skillet, or in the oven.
Should I let the pork rest after cooking?
Yes, letting the meat rest for a few minutes before slicing ensures it stays juicy and tender.
Can I reuse the leftover marinade?
No, you should always discard any remaining marinade that has come into contact with raw meat.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
Is soy sauce necessary in this balsamic marinade?
Soy sauce adds a salty, savory depth that balances the acidity of the vinegars, but you can use 2 teaspoons as directed.
What is the purpose of red wine vinegar in this recipe?
Red wine vinegar provides a sharp acidity that helps tenderize the meat and adds complexity to the marinade.
How should I prepare the garlic?
The recipe calls for 2 tablespoons of garlic to be finely minced.
Can I use dried herbs instead of fresh?
Yes, though fresh herbs are preferred, you can use dried herbs; just remember to use a smaller amount as they are more concentrated.
Does this marinade work for other meats?
Yes, while designed for pork tenderloin, this balsamic and herb blend also pairs well with chicken or turkey.
How do I ensure the pork is evenly coated?
Placing the meat and marinade in a resealable plastic bag and turning it occasionally ensures all sides are coated.
What should I do with excess liquid before cooking?
When removing the pork from the marinade, let the excess liquid drip off before placing it on the heat source.
Is olive oil used in this recipe?
Yes, the recipe uses 1 teaspoon of olive oil to help carry the flavors of the herbs and vinegar.
Is this recipe considered simple to prepare?
Yes, it is tagged as a 'simple marinade' because it involves basic whisking and minimal active prep time.
Does this recipe include any added sugars?
No, the sweetness comes naturally from the balsamic vinegar, making it a healthy, low-sugar option.
Is the black pepper measurement specific?
The recipe suggests adding freshly ground black pepper to taste.
Can I bake the pork in the oven?
Yes, the oven is one of the suggested methods for cooking the tenderloin after it has marinated.
How much balsamic vinegar is required?
The recipe calls for 1 teaspoon of balsamic vinegar.
Is there nutritional data for calories and fat?
The provided recipe details do not list specific numerical values for calories, fat, or carbohydrates.
Can I marinate the meat for only 30 minutes?
While you can, at least 2 hours is recommended to allow the flavors to penetrate the meat effectively.
What is the best way to slice the pork?
After the resting period, slice the pork across the grain for the most tender results.
Is this recipe gluten-free?
It depends on the soy sauce used; for a gluten-free version, ensure you use a certified gluten-free soy sauce or tamari.
What equipment do I need to mix the marinade?
A medium bowl and a whisk are all you need to combine the liquid ingredients.
Does the recipe require salt?
The soy sauce provides saltiness, so the recipe focuses on black pepper and herbs for additional seasoning.
Can I freeze the pork in the marinade?
Yes, you can freeze the pork tenderloin in the marinade bag for later use, allowing it to marinate as it thaws.