Marinated Pork Tenderloin

The long marinade is what makes this pork tenderloin special. Two to three days in a ziplock bag with olive oil, soy sauce, brown sugar, Italian dressing mix, and tarragon vinegar gives the meat time to absorb flavor all the way through, not just on the surface.

The marinade itself is a balance of salty, sweet, tangy, and herby. Soy sauce and Italian dressing mix handle the seasoning, brown sugar caramelizes on the grill, and tarragon vinegar adds a sharp, anise-like brightness that keeps the pork from tasting one-note.

Six minutes per side on a hot grill is all you need. Tenderloin is lean and cooks fast, so keep a close eye on it. Returning the grilled meat to the marinade while it rests and again after slicing keeps every piece glossy and flavorful right up to serving. This is meant to be served at room temperature, which makes it ideal for parties and buffets.

Chef Tips

• Flip the bag in the fridge once a day during the marinade. This ensures both sides get equal contact with the liquid.
• Don’t skip the multi-day marinade. One hour won’t do much with a whole tenderloin. The long soak is what makes this recipe work.
• Pull the pork from the grill when the center is slightly pink. Carryover heat finishes the job during the rest.
• Slice thin, about 20 slices per loin. Thin slices absorb more marinade when returned to the bag.

Variations

• Use the marinade on chicken breasts or flank steak with the same multi-day soak.
• Add a tablespoon of Dijon mustard to the marinade for a sharper, more French-accented flavor.
• Swap tarragon vinegar for rice vinegar and add grated ginger for an Asian twist.