The marinade I am using is mesquite and I am going to bake it. Does it help to puncture (fork) the entire thing to help the marinade penetrate? Maybe even inject some of it into the cut? Or would you recommend just letting it alone in the marinade? Thanks for your help!
2007-03-19 11:10:12 · 8 answers · asked by itsjustfoolishness 3 in Food & Drink ➔ Cooking & Recipes
Oops... roasting the tenderloin rather than baking it.
And, dinner is at 7:30 pm. Don't be late and bring dessert!
2007-03-19 11:17:13 · update #1
yes do the fork thing it's called tenderising , then cover it in your mesquite and cook it on a low heat , injoy, let us know how good it is after plz,
2007-03-19 11:23:40 · answer #1 · answered by jim m 7 · 1⤊ 0⤋
I'm not going to recommend poking holes in your tenderloin because it could cause the meat to dry out. If you are marinating with one of the 30 minute marinades, it should penetrate the meat fibers to give you a nice flavor throughout the roast. You can also marinate overnight, although, I wouldn't because pork tenderloin is a mild tasting cut of pork whose flavor should also come thru.
2007-03-19 11:18:18 · answer #2 · answered by JennyP 7 · 1⤊ 1⤋
Not a dumb question. I worked in a meat department for quite a few years had lots of questions like that. Stab it with a fork all over. The flavor gets in the meat and there will be a great taste in every bite. You can also do this to any kind of meat, even works if you are using just dry seasoning.
2007-03-19 11:18:55 · answer #3 · answered by jennifer j 2 · 1⤊ 0⤋
reckoning on how lots acidity is on your marinade, a crimson meat tenderloin would purely take some hours to marinade. in case you marinade it too long it could have a fragile texture after cooking it. the main suitable concern to do with a crimson meat tenderloin is a dry rub. placed the dry rub and tenderloin in a zipper lock bag with a drizzle of oil so the rub will carry on with it. you could now enable it sit down on your refrigerator for 3 or 4 days. yet another concern you're able to do is a brine with brown sugar and kosher salt. lower back you could purely save it in the brine for approximately 4 hrs or it is going to initiate becoming to be ham.
2016-12-15 03:59:50 · answer #4 · answered by Anonymous · 0⤊ 0⤋
The rule of thumb I've always heard is NEVER puncture the meat. In fact, don't even use a fork to turn while cooking. Use tongs.
Reason? Puncturing meat allows natural juices to drip out resulting in a DRY cooked meat.
2007-03-19 11:18:20 · answer #5 · answered by Anonymous · 1⤊ 1⤋
I always puncture it with a fork - multiple times as I turn it in the marinade....it's always really tender as long as you don't overcook it....350 degrees for a maximum of 1 hour for a large one.
2007-03-19 11:19:25 · answer #6 · answered by Lucy 5 · 1⤊ 1⤋
you can poke the whole tenderloin with a fork and then leave it to marinade. That would probably be good.
2007-03-19 11:13:43 · answer #7 · answered by Anonymous · 1⤊ 1⤋
It's ok to poke some holes in it if you're baking it. If you were grilling it, I would say just leave it in the marinade and leave it alone. But since you're "roasting" it, it should be fine with some polk holes!!!
Enjoy!! What time is dinner!!??!?! :)
2007-03-19 11:13:52 · answer #8 · answered by K P 2 · 1⤊ 1⤋