Marinating meat requires time. And preparation. And did we mention time? To expedite the flavor-boosting process, try glazing instead. We brush a sweet-and-sour glaze over pork tenderloin, and then reapply it every five minutes to build layers of flavor as it roasts rather than before. You’ll end up with the same crispiness on the outside and juiciness on the inside as you would with a marinade. Slice the meat and serve it with steamed rice and tortillas for a simple summer meal, or pair it with roasted potatoes and green salad for a slightly sophisticated weeknight dinner.
It's the details that count! Try these tips
Need help tying your tenderloin? Ask your butcher to do it, or check out this video.
Top slices of pork tenderloin with pickled red onion, which is beyond easy to make: Thinly slice a red onion, then tightly pack it into a jar or other storage container. Pour ⅓ cup seasoned rice vinegar and ⅓ cup cool water over the onion, then seal the jar. Refrigerate until ready to serve (at least 4 hours). Store in the fridge for up to two weeks.