Tasty Pork Tenderloin Marinade
This pork tenderloin marinade is perfect if you are wanting to make a nice Sunday roast. I love making a roast for the in-laws, testing something new each time. This is usually a flavoured mash, herbs on the carrots or trying out a new marinade.
I have not really cooked with Pork Tenderloin before, usually it’s chops. After spotting these on the shelf, I thought i’d give them a bash. To me Balsamic Glaze and paprika make a really nice marinade.
One thing to note is time if you are thinking about doing this dish. I would recommend marinating it and leaving it overnight to help those flavours soak in.
Making The Pork Tenderloin Marinade
In a Pestle and Mortar, I placed the fennel, cumin seeds, thyme and garlic. Bash it down until its ground into a powder. To me Paprika is a great spice. Adding a smoked paprika is even better to give the pork tenderloin a nice smoky flavour.
I then zest 1 lime and squeezed the juice of two limes into the pestle and mortar and gave it a nice little stir together. To give it a little sweetness I added the tomato ketchup, along with a little honey and finally the balsamic glaze. I use balsamic glaze as I find this gives it a nice sticky texture as well as it added a lovely sweetness.
Give all of this a good stir and then add in a little salt and pepper to season. Make sure you give the marinade a little taste so you can see if you need more seasoning, or any additional garlic/paprika. Spoon over 2/3rd of the marinade over the pork tenderloin and give it a good mix with your hands to ensure all of the pork is covered. Its important to turn it over to make sure the bottom is marinated too.
I would then cover the pork tenderloin in clingfilm and put in the fridge.
Also add the remaining marinade in the fridge to save for when you cook the pork.
When your are ready to cook your marinated pork tenderloin, take it out the fridge and put it onto a baking tray. Spoon the remaining marinade over the top of the pork. Put into a pre-heated oven at 180 degrees and cook for 45 minutes or until fully cooked inside.
I would then let the pork rest for 15 minutes to increase in flavour.
Like this Pork Tenderloin Marinade?
This pork marinade is really tasty. I would love to hear in the comments below to know what you think. If you liked it or had a friend that likes it, please share it with the buttons above.Print
A quick and easy pork tenderloin recipe that tastes incredible, give it a go!
- 1 Whole Fillet Pork Tenderloin
- 1 teaspoon Fennel Seeds
- 1 teaspoon cumin seeds
- 1 teaspoon Thyme
- 3 whole Cloves of Garlic
- 2 teaspoon smoked paprika
- 2 Whole Limes
- 1 tablespoon Honey
- 1 tablespoon Tomato Ketchup
- 2 tablespoon Balsamic Glaze
- Pinch Salt and Pepper
- Place the fennel, cumin and thyme into pestle and mortar
- Add garlic cloves and smash these into powder
- Add the smoked paprika along with lime zest and lime juice and stir
- Combine with ketchup, honey and balsamic glaze and stir to fully combine
- Season with salt and pepper
- Spoon 2/3rd of the marinade onto the pork
- With your hands mix the marinade all over the pork and put in the fridge to marinate overnight
- When ready to cook, preheat the oven at 180 degrees
- Once the pork tenderloin has marinated put onto a baking tray
- Spoon on the rest of the marinade over the pork and put in the oven
- Cook for 45 – 60 minutes or until the pork is fully cooked
- Marinate Pork for at least 30 minutes, ideally overnight
- When cooked leave for 15 minutes to rest
- Category: Dinner, Main, Main Course
- Cuisine: English
Hi, my name is Martyn and I consider myself an Amateur Chef. I love everything about food and this was the main reason I started this blog, to showcase that passion. I started this blog in 2014 with an aim to showcase tasty recipes, restuarant reviews and useful cooking tips and tricks.
Even though I do consider myself an Amateur, I have continued to develop my skills in the kitchen. I am self taught but I do also take part in a number of cooking courses to help learn something new.
Live To Eat, Don’t Eat To Live