Stuffed Soy Marinated Pork Tenderloin
This is a very tasty pork loin recipe I made, and I hope you enjoy it!
This is a very tasty pork loin recipe I made, and I hope you enjoy it!
- Carbohydrate 13.9671509376104 g
- Cholesterol 110.563375 mg
- Fat 8.95911206825769 g
- Fiber 0.988853150221978 g
- Protein 36.9254550000701 g
- Saturated Fat 2.62206544494443 g
- Serving Size 1 1 Serving (260g)
- Sodium 712.946637567471 mg
- Sugar 12.9782977873884 g
- Trans Fat 0.895514637757614 g
- Calories 290 calories
Step-by-step
- For a quick marinade (30 mins) I like to use a large vacuum sealed bag (such as the gallon size vacuum seal bags that ziploc makes). In the bag, combine the marinade of soy sauce, worcestershire sauce, 2 cloves minced garlic, Brown Sugar, and Onion powder. Cut a pocket (which you will stuff later) about 3/4 of the way through the meat. Add the tenderloin to the bag, and seal it/suck the air out. Put that in your refrigerator for about 30 mins.
- About 15 mins before the meat is done marinating, add margarine to a saute pan and saute your chopped onion and 1 clove of minced garlic. This is also a good time to begin preheating your oven to 350 degrees. When the onions are nice and caramelized, add your chopped tomato to the mix and turn the heat off.
- Remove your Tenderloin from its marinade bag, and place it in a medium sized pan. Pour the marinade sauce into the pan as well so the pork can cook in the yummy juices.
- Take the sauteed onion and tomato mixture and stuff it between the opening of your tenderloin, and close the meat over the stuffing.
- Cover your pan with foil, and place it in the oven. I like to use a meat thermometer and cook the pork to about 165 deg, which takes about an hour in my oven.
- When the dish is done cooking, cut it into medallion size cuts and enjoy!
Removing the pork tenderloin from the soy-based marinade at exactly the thirty-minute mark prevents the high sodium content from chemically curing the exterior into an unpleasantly mealy texture. Vacuum-sealing the meat during this brief soak accelerates flavor penetration compared to standard zip-top bags by forcing the liquid into the muscle fibers under negative pressure. Budget-conscious cooks benefit here because pork tenderloin frequently drops in price per pound, yielding lean protein that rivals expensive cuts when handled correctly.
Caramelizing the yellow onions in margarine requires medium-low heat for roughly fifteen minutes until they turn translucent and golden before the diced tomato enters the pan. Sealing the stuffed meat inside a covered baking dish at 350 degrees Fahrenheit traps moisture, but removing the foil during the final ten minutes allows excess liquid from the tomato and onions to reduce into a rich pan sauce. Cooking the center to 165 degrees Fahrenheit ensures food safety without drying out the lean meat.
Slicing the cooled leftovers into thin medallions the next day provides an easy cold protein source for grain bowls, keeping within a safe three-day refrigerated storage window.
