I’m looking for a good marinade that imparts a lot of flavor without 10,000 ingredients or steps. I can either roast in the oven or grill outside.
Thanks,
Bruce
I use a slurry of olive oil, dijon mustard, fresh ginger, green onions and garlic.
Jamaican jerk…not that many steps, but more than a handful of ingredients.
Garlic, rosemary, soy sauce and pepper
tomato juice, a squeeze or two of lemon, brown mustard, and an herb(s) of your choosing.
Roast in oven.
Mojo Criollo. Citrus, cumin and non hot spices. Available in the hispanic aisle.
Soy, ginger, garlic, oil, rice wine vinegar, Sriracha.
'Zactly, plus smashed scallions and perhaps a little ketchup (hate the stuff, but the sugar caramelizes nicely in this application)
Haven’t done either with loins, but my two standard tenderloin preps are:
- Lots of grainy mustard, lemon juice and zest, garlic, olive oil, black pepper, and lots of fresh rosemary. Should be a thick paste that coats the meat. Best grilled.
- Soy sauce, toasted sesame oil, garlic, ginger, white wine, red pepper flakes. Equally good grilled or roasted.
Soy, Oyster sauce, Hoisin, touch of fish sauce, sesame oil & star anise. Boiled after being used as the marinade it creates a delicious glaze for the pork with rice & long beans.
So far it seems the two most popular marinade categories are mustard/lemon/garlic based, or soy-Asian sauce based. Any other interesting preps?
Bruce
For pushing the easy button, hard to beat Trader Joe’s Soyaki Sauce. Also good on salmon.
Our favorite is probably Herbs d’ Provence and salt.
I’d brine it first, and then put on a rub.
This. Trader Joe’s and Aldi. Although, I question the meat quality of the Aldi ones.
(FYI - I think Aldi owns TJs)
I had a fennel seed crusted pork loin at a restaurant last summer and it blew me away – kind of like a pork sausage flavor. I’ve had a lot of different pork loin preparations over the years and that one was the best.
One that I’ve done in the past involves brining the pork loin first, then a light application of olive oil, and then a generous sprinking of fennel pollen, with a little S&P. Yummy.
Bruce
Yeah, we have pretty awesome meat here in MN so, for meat, I avoid TJs except for the cryovac lamb chops – a good value.
The fennel crust sounds like a winner.
Sounds like a typical porchetta preparation — totally delicious stuff! 
Where do you buy fennel pollen, Bruce?
In the summer, I also like to smoke them. Coat with yellow mustard, typical BBQ rub, and smoke at 220 for a few hours. Good eating.