Don’t worry – the yogurt won’t curdle! Juicy Yogurt Marinated Pork Tenderloin
The first time I used yogurt as a marinade it seemed kinda weird. I was afraid it would curdle when it got hot.
Turns out, it works great for keeping lean cuts like loins tender and juicy due to the magic of lactic acid. Yea science!!
If you are looking for a way to make your pork tenderloin juicy, flavorful, and easy to prepare, you should try marinating it in yogurt. Experts and chefs agree -yogurt is a great way to marinate and tenderize meat.
Some Fun Facts about Marinated Pork Tenderloin:
Pork tenderloin is a lean and tender cut of meat that comes from the loin of the pig. This particular cut is prized for its delicate texture and mild flavor, making it a versatile choice for a variety of dishes. It is a relatively small and cylindrical piece of meat, which allows it to cook quickly and evenly.
*It is often confused with pork loin, which is a larger and fattier cut that comes from the same area. While both cuts originate from the loin section of the pig, pork loin is broader and thicker, with a higher fat content that makes it more suitable for slow-cooking methods like roasting or braising. In contrast, pork tenderloin is ideal for quick cooking methods, such as grilling, roasting, or pan-frying, due to its lean nature and smaller size.
Yogurt is a fermented dairy product that is made by adding live bacteria cultures to milk. These beneficial bacteria, typically Lactobacillus bulgaricus and Streptococcus thermophilus, ferment the lactose in the milk, producing lactic acid which gives yogurt its characteristic tangy flavor and thick texture.
Yogurt has been consumed for thousands of years in various regions of the world, such as the Middle East, Central Asia, India, and Europe. Historical records and archaeological findings suggest that yogurt was a staple in the diets of ancient civilizations, valued not only for its taste but also for its health benefits and long shelf life.
Marinating meat in yogurt is a technique that has been used for centuries in different cuisines, especially in Indian and Mediterranean cooking. This method leverages the natural acidity and enzymes in yogurt to break down proteins in the meat, resulting in a more tender and flavorful dish.
Marinating meat in yogurt helps to tenderize, moisturize, and flavor the meat, as well as creating a crust when cooked. The lactic acid in the yogurt acts as a mild tenderizer, while the moisture from the yogurt keeps the meat juicy during cooking. Additionally, the yogurt can be infused with various spices and herbs, imparting a rich and complex flavor profile to the meat. When cooked, the yogurt forms a delicious crust that enhances the overall texture and taste of the dish.
Why Juicy Marinated Pork Tenderloin Works:
- Yogurt is a natural tenderizer. Yogurt contains lactic acid, which is a mild acid that breaks down the proteins and collagen in the meat, making it more tender and easier to chew.
- In total, the recipe comprises six ingredients: Greek yogurt, salt, pork tenderloin, herbes de Provence, garlic powder, and canola or vegetable oil.
- Yogurt is a flavor enhancer. Yogurt adds a tangy and creamy flavor to the meat, which balances the richness and sweetness of the pork. Yogurt also acts as a carrier for other flavors, such as spices, herbs, garlic, or mustard, which infuse the meat with more depth and complexity. Yogurt also creates a crust on the surface of the meat when cooked, which adds texture and color to the dish.
- Herbes de Provence is a blend of herbs that include: thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaves.
- In fact, using yogurt as a marinade is a trick that chefs swear by.
Juicy Yogurt Marinated Pork Tenderloin Tips and Tricks:
- Choose a good quality pork tenderloin. Look for a fresh, firm, and pink pork tenderloin.
- Plain Greek yogurt works best.
- Season the yogurt marinade well. Whisk together the yogurt and other marinade ingredients. Taste the marinade and adjust the seasoning as needed.
- Marinate. Place the pork tenderloin in a large ziplock bag or a shallow baking dish, and rub the yogurt marinade over it. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours or up to 24 hours.
- You can use a meat thermometer to check the doneness of the meat. Do not overcook the pork tenderloin, as it will become dry and tough.
- Let the pork tenderloin rest before slicing. Transfer the cooked pork tenderloin to a cutting board, and tent it with aluminum foil. Let it rest for 10 minutes, which will allow the juices to redistribute and the meat to relax. Slice the pork tenderloin into thin slices, and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or salad.
I hope you enjoyed this blog post and learned how to make yogurt marinated pork tenderloin. It is a simple, easy, and tasty dish that you can make with fresh and simple ingredients. Give it a try and let me know what you think!
Making Yogurt Marinaded Pork loin
“Mise en place”: This term, which translates to “everything in its place,” was created by the legendary French chef Georges-Auguste Escoffier. Often hailed as one of the founding fathers of modern French cuisine, Escoffier introduced this concept to bring a sense of military precision and organization to the culinary world. The idea is to ensure that every ingredient and tool is prepared and in its designated spot before cooking begins. This method not only streamlines the cooking process but also enhances efficiency and reduces stress. It remains invaluable advice for both professional chefs and home cooks alike.
Before: Begin by thoroughly cleaning your kitchen to create a tidy and organized workspace. Take out the trash to ensure there are no distractions or unpleasant odors. Empty your dishwasher to have a place for dirty dishes as you cook, maintaining a clutter-free environment.
Step 1: Read your recipe ahead of time, not just once, but twice. This ensures you fully understand the steps and can anticipate any challenges. Knowing where you are going with the recipe helps you to plan and execute each step with confidence.
Step 2: Check items off the ingredient list as you gather them, ensuring you have everything you need before you start cooking. Having all ingredients readily available prevents last-minute scrambles and interruptions.
Step 3: Prep and measure all your ingredients, placing them in small bowls or containers. Arrange them nearby in the order they will be used. This preparation allows for a smooth cooking process, as you can easily add ingredients without pausing to measure or chop.
Step 4: Organize your prepped ingredients in a logical sequence. This might mean grouping items that will be used together or placing them in the order they will be added to the dish. This organization further streamlines the cooking process and ensures nothing is forgotten.
Step 5: Clean as you go. This means washing utensils, cutting boards, and bowls as soon as you are done with them. Wipe down surfaces regularly to maintain a clean workspace. This habit not only keeps your kitchen tidy but also makes the final cleanup much easier and quicker.
Ingredients
- Pork tenderloin – It is leaner and more tender than the loin
- Greek yogurt – that lactic acid booster
- Olive oil – healthy fats and flavor
- Lemon juice – A tad bit more acid
- Garlic – Heavy duty flavor
- Herbes de Provence – A classic French blend of herbs (marjoram, rosemary, thyme, and oregano)
- Salt and pepper – the original food enhancers
Tools
- Mixing bowl
- Silicon spatula
- Baking tray
- Garlic press
Steps:
Mix the ingredients before adding the porkloin
2. To marinate the pork tenderloin, place it in the bowl and coat it well with the marinade.
Then, put in on a clean plate and cover tightly with plastic wrap and let it chill in the refrigerator for a minimum of 2 hours, or preferably overnight.
Wrap it up and chill it in the fridge
4. When ready to cook preheat the oven to 400℉ 205℃, and take the tenderloin out of the fridge and scrape the marinade of it and let it set on the counter.
5. Preheat an oven-safe pan over medium-high heat on the stove. When the pan is hot, drizzle some oil on it and place the tenderloin in the pan.
Sear the tenderloin for about 5-6 minutes, turning it occasionally to brown all sides evenly.
6. Transfer the skillet to the oven and bake for another 15-20 minutes, or until the meat reaches an internal temperature of 135 F for medium-rare or 145 F for medium.
The baking time varies depending on how thick the meat is, so check it sooner if you have a thinner cut.
7. Remove from the oven and let the tenderloin rest for at least 10 minutes before carving.
8. Lastly, cut the pork into round medallions after letting it rest and enjoy right away. You can add some fresh herbs on top or have it with any sides you like, mashed potatoes and gravy, roasted vegetables, and a green salad.
***NOTES
While developing this recipe I made three test batches:
- Regular full fat plain yogurt
- Low-fat Greek Yogurt
- Regular Full fat Greek Yogurt
The winner was easily full fat Greek yogurt, regular was ok, but lacked the complexity of the Greek, and the low-fat should probably be avoided, it did not do much.
Juicy Yogurt Marinated Pork Tenderloin
Equipment
Ingredients
- 1/2 cup Greek yogurt
- 1.5-2 tsp salt and pepper to taste
- 1 pound 1 pork tenderloin (about 1 - 1.5 pounds) rinsed
- 2 cloves of garlic - minced
- 1/2 lemon juiced
- 1 Tbsp herbes de Provence (a French mix of herbs)
- 1 Tbsp garlic powder
- 1-2 Tbsp EVOO
Instructions
- First combine the Greek yogurt, olive oil, lemon juice, minced garlic, herbes de Provence, garlic powder, salt, and pepper in a large bowl and stir well.
- To marinate the pork tenderloin, place it in the bowl and coat it well with the marinade. Then, put in on a clean plate and cover tightly with plastic wrap and let it chill in the refrigerator for a minimum of 2 hours, or preferably overnight.
- When ready to cook preheat the oven to 400℉ 205℃, and take the tenderloin out of the fridge and set it on the counter to warm up a little.
- To cook the tenderloin, first preheat an oven-safe pan over medium-high heat on the stove. When the pan is hot, drizzle some oil on it and place the tenderloin in the pan. Sear the tenderloin for about 5-6 minutes, turning it occasionally to brown all sides evenly.
- Transfer the skillet to the oven and bake for another 10-15 minutes, or until the meat reaches an internal temperature of 135 F for medium-rare or 145 F for medium. The baking time varies depending on how thick the meat is, so check it sooner if you have a thinner cut.
- Remove from the oven and let the tenderloin rest for at least 5 minutes before carving.
- Lastly, cut the pork into round medallions after letting it rest and enjoy right away. You can add some fresh herbs on top or have it with any sides you like, mashed potatoes and gravy, roasted vegetables, and a green salad.
Notes
Nutrition
Juicy Yogurt Marinated Pork Tenderloin Pairs well with:
