Cherie's Pork Tenderloin Marinade

We do pork tenderloins all the time—they don’t take long at all on the grill or in the oven—internal temp about 155—then let it rest.  If we do in the oven, I sear it on top of the oven, on all sides, and then put it in the oven, for about 20 mins & check the temp.  It’s ok for it to be pink in the middle.

Jane: 

We do pork tenderloins all the time—they don’t take long at all on the grill or in the oven—internal temp about 155—then let it rest.  If we do in the oven, I sear it on top of the oven, on all sides, and then put it in the oven, for about 20 mins & check the temp.  It’s ok for it to be pink in the middle.

Cherie:

Yes.  I do the oven at 500 for 10 min to sear.  Little pink is good

Marinade

This came from a friend, by way of a chef, who I understood to be a Culinary Institute product. I make this all the time, not just for beef, but for chicken, stir fry, kabobs, etc. Whenever teriyaki sauce would work.
I have to tell you, it calls for tomato juice, but you can use anything tomato - paste, ketchup, pasta sauce, probably even BBQ sauce, tho never tried that! It's basically equal proportions of the major ingredients so I make as much as I need each time. It's an amazing marinade. I especially like skirt steaks with this. Marinading for an hour is plenty. Put all in a ziploc - it travels well.

Good for 4 + lbs of flank
2 cloves garlic
1/2 cup peanut oil
1/2 cup tomato juice
1/2 cup soy sauce
1/2 cup brown sugar
1/2 tsp. ground pepper

Score meat 1/2 " down in a diamond. Marinade 1 hour. Grill 3 - 5 minutes per side (brush grill with oil) - slice diagonally. Heat marinade and serve as au jus.