Garlic Mushroom and Satsuma Mandarin Marinated Pork Loin
This recipe can be adapted for chicken or beef and still deliver a great flavor for the entrée.
2 pork tenderloins
1-2 Tbsp. Garlic Mushroom Olive Oil
2 Tbsp. Mediterranean Dry Rub
2 Tbsp. Smoky Citrus Seasoning
Fresh ground pepper to taste
For the Marinade
½ cup Satsuma Mandarin Balsamic Vinegar
½ cup Garlic Mushroom Olive Oil
Mix the balsamic vinegar and olive oil and marinate the pork loin overnight if possible, before cooking.
- Preheat oven to 375°.
- Remove the meat from the marinade, draining most the liquid off. Season with Mediterranean Dry Rub and Smoky Citrus Seasoning on all sides.
- If you have one, a cast iron skillet works the best for the cooking process. On medium high heat, sear all sides of the meat in the 1-2 tbsps. of olive oil, making sure not to burn the seasonings. This should take about 3-4 minutes per side. (If you don’t have a cast iron skillet, use any skillet and transfer to an oven safe dish for roasting.)
- Leaving in the cast iron skillet, cook in the oven for 20 minutes.
- Remove the pan and loosely cover with foil. Cook for another 10-15 minutes until internal temperature reaches 145° in the thickest part of the meat.
- Remove from oven and let sit for 5-10 minutes before slicing.
- Use the delicious juices in the pan to elevate the flavors of the deliciously moist pork loin!