3 Pork Tenderloin Marinades - Balsamic, Sesame Ginger, and Maple Dijon

0 Whisk together the ingredients for the marinade of your choice, then set aside.
1 Trim the silver skin off of the pork - the silver skin is the white, tough strip of connective tissue that runs about halfway down the pork tenderloin. Once you have removed it, season pork tenderloin with 1/2 teaspoon coarse sea salt and 1/4 teaspoon ground black pepper. Note: if you are using soy sauce for the ginger-sesame marinade, omit the salt.
2 Pour the marinade over the pork tenderloin. Refrigerate for 30 minutes up to 24 hours.
3 Remove or from the marinade and drain off any excess, then grill or bake the pork until it reaches a temperature of 145 F. For full instructions, see our oven pork tenderloin recipe.