pork tenderloin with lemon zest marinade, snapshot by Donna
Our last night in Florida, my mom, having no real plans for dinner, thawed a pork tenderloin she'd been wanting but was in a quandary how to cook it. I find pork tenderloin a little on the ho-hum side, but a marinade 0f some kind would help it considerably.
Marinades can be a contentious subject, especially when you include something acidic, vinegar or citrus juice. Marinades do not tenderize meat. I almost never include acid in a marinade because it "cooks" the exterior of the meat (in a good way if you're making the ceviche below). If I want something acidic with the meat, I add it just before or during the cooking. Nor do marinades penetrate the meat, not to any real effect. ...
