Mississippi Pork Tenderloin – a simple savory marinade with only 5 ingredients. Ranch dressing, olive oil, Au Jus Gravy, and pepperoncini peppers. All of the marinade ingredients are low-carb and gluten-free. Grill up for THE BEST pork you’ll ever eat!. Can cook on the grill or bake in the oven. Leftovers are great on a salad or on a sandwich! Add this to your menu the next time you fire up the BBQ grill. You won’t be disappointed!
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Pin This RecipeEasy Pork Tenderloin Marinade
This Grilled Mississippi Pork Tenderloin is one of the best pork tenderloin marinades we’ve ever eaten! It is super tender and juicy and has tons of great flavor! If you love the flavors in Mississippi Pot Roast, you are going to LOVE this take on it. I mix up the marinade before I go to work and let the pork marinate all day. We threw the pork on the grill and dinner was ready in no time. You can cook the pork on the grill or inside in the skillet and oven. Either way, it will taste great!
How to Make Mississippi Pork Tenderloin
This marinade is very easy to make with only a few simple ingredients. In a bowl, whisk together olive oil, ranch dressing, a packet of Au Jus Gravy Mix, some pepperoncini pepper juice, and sliced pepperoncini peppers. Place the pork in a ziplock freezer bag and pour the marinade over the tenderloins. Place the bag in the refrigerator. Refrigerate for at least an hour up to overnight.
When ready to cook the pork, remove the tenderloins from the marinade. Discard the marinade. and grill for 12-15 minutes, until the pork reaches an internal temperature of 145ºF. Let pork rest for 5 minutes before slicing.
Tips for Cooking Pork Tenderloin
- I used two pork tenderloins that totaled about 2½ to 3 pounds total. You can cut the recipe in half if you only want to use one pork tenderloin.
- When cooking pork tenderloin, it is important to remove the silver skin on the side of each pork tenderloin. The silver skin is a silvery-white sheen membrane on the pork tenderloins. It is a thick connective tissue and it doesn’t break down when the pork is cooked. I use a knife and carefully cut it off. If you don’t remove the silver skin, you will have a tough uneatable area on each tenderloin.
- You can use this marinade on any cut of pork – tenderloins, boneless pork chops, bone-in pork chops, and pork loin.
- This recipe uses prepared ranch dressing. Not the dry mix.
- Here is our recipe for Homemade Ranch Dressing: https://www.plainchicken.com/copycat-outback-ranch-dressing/
- Is Mississippi Pork Tenderloin spicy? No. Peperoncini peppers are more sweet than spicy.
- Can Pork be pink? Yes! It is perfectly SAFE to eat pink pork. Cooked pork needs to have a minimum internal temperature of 145ºF. We like to cook it on the higher end of medium-rare and let it rest for about 5 minutes before slicing. It only takes about 15 minutes to reach 145ºF, depending on how big your pork tenderloins are.
- To cook the pork inside, pan sear the pork on the stovetop over medium-high heat for 2 minutes on all sides. Place the pork on a rimmed baking sheet and finish roasting in the oven at 400ºF for 10 to 12 minutes.
- Use a meat thermometer to check the internal temperature. Pull the pork out of the oven at 145 degrees F and let it rest for 5 minutes before slicing.
- Store leftovers in an airtight container in the fridge.
What to Serve with Grilled Pork Tenderloin
This recipe has quickly become a family favorite. We like to serve this with potato casserole and broccoli. Leftovers are great chopped up on a salad or on a sandwich roll with some melty cheese the next day. YUM! Add this to your menu ASAP!
Here are a few of our favorite side dish recipes from the blog that go great with this easy pork recipe:
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Mississippi Pork Tenderloin
Ingredients:
- ½ cup olive oil
- ½ cup bottled ranch dressing
- 1 (1-oz) packet Au Jus Gravy Mix
- ½ cup pepperoncini pepper juice
- ¼ cup sliced pepperoncini peppers
- 2 (1.5-lb) pork tenderloins, silver skin removed
Instructions:
- In a medium bowl, stir together the olive oil, ranch dressing, Au Jus Gravy mix, pepperoncini pepper juice, and sliced peppers.
- Place pork tenderloins in a gallon size ziplock bag, and pour the marinade over the pork. Refrigerate for a few hours to overnight.
- Preheat the grill to medium-high heat. Grill tenderloins for 12 to 16 minutes, or until the pork reaches an internal temperature of 145ºF.
Notes:
- I used two pork tenderloins that totaled about 2½ to 3 pounds total. You can cut the recipe in half if you only want to use one pork tenderloin.
- When cooking pork tenderloin, it is important to remove the silver skin on the side of each pork tenderloin. The silver skin is a silvery-white sheen membrane on the pork tenderloins. It is a thick connective tissue and it doesn’t break down when the pork is cooked. I use a knife and carefully cut it off. If you don’t remove the silver skin, you will have a tough uneatable area on each tenderloin.
- You can use this marinade on any cut of pork – tenderloins, boneless pork chops, bone-in pork chops, and pork loin.
- This recipe uses prepared ranch dressing. Not the dry mix.
- Here is our recipe for Homemade Ranch Dressing: https://www.plainchicken.com/copycat-outback-ranch-dressing/
- Is Mississippi Pork Tenderloin spicy? No. Pepperoncini peppers are more sweet than spicy.
- Can Pork be pink? Yes! It is perfectly SAFE to eat pink pork. Cooked pork needs to have a minimum internal temperature of 145ºF. We like to cook it on the higher end of medium-rare and let it rest for about 5 minutes before slicing. It only takes about 15 minutes to reach 145ºF, depending on how big your pork tenderloins are.
- To cook the pork inside, pan-sear the pork on the stovetop over medium-high heat for 2 minutes on all sides. Place the pork on a rimmed baking sheet and finish roasting in the oven at 400ºF for 10 to 12 minutes.
- Use a meat thermometer to check the internal temperature. Pull the pork out of the oven at 145 degrees F and let it rest for 5 minutes before slicing.
- Store leftovers in an airtight container in the fridge.
Steph
Remember this recipe.
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Pin This Recipe
This sounds wonderful! Have you ever tried cooking it is a slow cooker (crockpot)? Do you have any suggestions for cooking this recipe in the slow cooker?
I haven’t made this recipe in the slow cooker, so I don’t know how the sauce/marinade works in the crockpot.
Here is a different version that is made for the slow cooker: Slow Cooker Mississippi Pork Tenderloin