Pork tenderloin, as the name implies, is from the loin which is the most tender cut of pork. There is very little fat, no bones and no waste. Pork tenderloin usually comes two to a package so it's very economical.
Marinate means to soak food in a marinade made from oil, an acid -- such as vinegar or lemon juice -- and flavorings. Marinating meat serves two purposes. One, it tenderizes tough cuts of meat. Two, the meat absorbs the flavor of the marinade. Since pork tenderloin is already tender, the marinade infuses the meat with a wonderful flavor.
- Do use a glass or ceramic container or a resealable plastic bag. If I'm cooking the marinade with the food, I use a Pyrex baking dish. That way, the dish can go from the refrigerator to the oven. If the marinade is drained before cooking, I use a plastic bag. If you use a plastic bag, it's a good idea to put the bag in a pan or plate to catch any drips.
- Don't marinate food in aluminum. The acid in the marinade can ruin the container and give the food an odd taste.
- Do turn the food periodically if the marinade doesn't cover the food completely. That way all the food gets coated with the marinade.
- Do refrigerate meat while it marinates. If you marinate meat at room temperature, bacteria starts to grow.
Before marinating the pork tenderloin, it is wrapped in bacon. I use four pieces of bacon on each tenderloin so I get eight servings from one package. If you have more people or want smaller servings, you can use five pieces of bacon instead. The bacon adds extra flavor to the dish plus it serves as a handy guide when it comes time to cut the tenderloin.