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. 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
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.
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.