3 Is the Magic Number: Simple Pork Tenderloin Recipe Using Vacuum Marination
When it comes to preparing a flavorful pork tenderloin, one of the biggest challenges is ensuring that the marinade penetrates the meat fully, delivering that perfect mix of flavors in every bite. Traditionally, this can take hours, if not overnight, for the flavors to infuse properly. But with a chamber vacuum sealer such as the VacMaster VP95, you can achieve a fully marinated pork tenderloin in a fraction of the time, with even better results. Here’s how.
The Magic of Vacuum Marination
Marinating typically relies on time for the flavors to slowly seep into the meat's surface. However, using a vacuum chamber like the VacMaster VP95 significantly speeds up this process. When the air is removed from the chamber pouch, it forces the marinade into the meat, ensuring that the flavors are infused quickly and more evenly. This method is not just faster but also more effective in delivering deep, consistent flavor throughout the tenderloin.
Three Simple Ingredients, Big Flavor
For this recipe, we’re using just three simple ingredients:
honey, fresh garlic, and lime. These ingredients combine to create a marinade
that’s both sweet and tangy with a kick from the garlic.
Note: I usually do equal parts lime and honey, So I use the juice of one lime
to judge how much honey I will need. This is supposed to simple, so eyeball it.
- Juice from one large fresh lime
- Honey – Equal amount of lime juice
- 3 cloves Fresh Garlic, finely minced
Start by mixing the lime juice, honey, and minced garlic thoroughly in a bowl. This will be the marinade that transforms your pork tenderloin into a mouthwatering meal.
Preparing the Pork Tenderloin
- Coat the Tenderloin: Place your pork tenderloin in a VacMaster 3mil Chamber Pouch. Pour the honey-lime-garlic mixture into the pouch, making sure the tenderloin is fully coated.
- Seal the Pouch: Using the VacMaster VP95, seal the pouch at a 95% manual setting. This high level of vacuum ensures the marinade is rapidly absorbed into the meat.
- Marinate: Place the sealed pouch in the fridge while you prepare your grill. The vacuum sealing process is so effective that this short marination time is all you need.
Grilling to Perfection
For the best results, use a charcoal grill with enough briquettes to heat your grill around 400°F. You’ll want to set your charcoal on one side of the grill to allow for both direct and indirect cooking.
- Sear the Tenderloin: Once the grill is hot, remove the tenderloin from the pouch and place it directly over the coals. Sear each side of the tenderloin for about 1 ½ minutes. Flip it over to repeat the process. Both sides should have a total of 3 sear time minutes per side.
- Cook Indirectly: Move the tenderloin to the side of the grill without coals, allowing it to cook indirectly. Close the grill vent to about ¼ open and let the tenderloin cook for 20-25 minutes, rotating occasionally to ensure even cooking.
- Serve: Once done, let the tenderloin rest for a few minutes before slicing. You’ll be amazed at how the flavors of honey, lime, and garlic have permeated every bite, thanks to the use of a chamber vacuum sealer like the VacMaster VP95.
Why Choose the VacMaster VP95?
The VacMaster VP95 doesn’t just save you time; it gives your cooking an extra kick by ensuring the flavors penetrate deeply into the meat, resulting in a tender, juicy, and flavorful pork tenderloin. Additionally, the VP95 is equipped with a Marinating Feature that cycles between vacuum and the reintroduction of air to the chamber up to 40 times, ensuring thorough coverage. This method is not only faster but also more consistent than traditional marination techniques, making it the perfect tool for your kitchen.