Friday, October 1, 2010

Sweet Italian Pork Tenderloin

I tend to make my own marinades a lot. The ingredients are always readily available and I can just throw in what I have using flavors I know my family appreciates. As long as you have the basic building blocks of acid, oil and seasonings, you're good to go. And most marinades are interchangeable with nearly any kind of meat you like. The recipe here works best with pork tenderloin in my opinion, but would probably work just as well with steak or chicken if you prefer.

Marinades are perfect for preparing meat ahead of time. When you grocery shop and find that a particular meat is on a sale too good to pass up, go right ahead and get some if you can. When you get home, whip up a marinade -- even something as simple as your favorite salad dressing -- and freeze the meat right in the marinade using a freezer bag . The next time you need a meal with very little prep time, you've got the main dish ready to go. Most meats thaw very quickly in a cool water bath, or at 30% power in the microwave.

1 pork tenderloin
1/4 cup grated Parmesan cheese
1/4 cup honey
2 tablespoons red wine vinegar
1 teaspoon dried basil
1 teaspoon crushed rosemary
1 clove garlic, chopped
2 tablespoons olive oil
salt and pepper

Whisk together all ingredients except tenderloin. Place tenderloin in a shallow baking dish. Top with marinade. Marinate for at least two hours. Bake in a 400-degree oven for 20-25 minutes.


  1. I copied this one. After cooking all these years, I never thought to freeze with marinade on uncooked meat. Sounds great. Todd made a great tenderloin this past week-end. At 72, I want things easy, quick meals. Home-made freezer meals is what I have been thinking about.

    1. Thanks, Annette! This is one of my favorites - the meat is so tender and flavorful. I hope you enjoy it.