Garlic Mushroom and Satsuma Mandarin Marinated Pork Loin

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.


  1. Preheat oven to 375°.
  2. Remove the meat from the marinade, draining most the liquid off. Season with Mediterranean Dry Rub and Smoky Citrus Seasoning on all sides.
  3. 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.)
  4. Leaving in the cast iron skillet, cook in the oven for 20 minutes.
  5. 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.
  6. Remove from oven and let sit for 5-10 minutes before slicing.
  7. Use the delicious juices in the pan to elevate the flavors of the deliciously moist pork loin!

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