Roasted Pork Tenderloin
We had friends coming for dinner, and I wanted something nice, healthy, and easy, so I made this easy roasted pork tenderloin recipe. I served it with a simple pan sauce drizzled over the top. The pork was juicy, tender, and full of flavor. I served this pork with roasted potatoes, roasted green beans and mushrooms, and some dinner rolls. The meal was a big hit with everyone–especially the kids.
Roasted Pork Tenderloin
Ingredients:
- ½ cup olive oil or vegetable oil
- ⅓ cup soy sauce
- ¼ cup red wine vinegar
- Juice of 1 lemon
- 1-2 tbsp Worcestershire sauce, to taste
- 1 tbsp fresh parsley, finely chopped
- 4 cloves garlic, peeled and minced
- 2 tsp dry mustard
- Sea salt and freshly cracked black pepper, to taste
- 1 (1-lb.) pork tenderloin, silverskin removed
- 1 tbsp olive oil (for cooking)
Pan Sauce:
- Pan scrapings from pork tenderloin
- ½ cup of chicken broth
- 3 tbsp of reserved pork marinade (mixed well)
- 1 tbsp butter
- Sea salt and freshly cracked black pepper, to taste
- 2 tsp fresh parsley, finely chopped
How to Make a Roasted Pork Tenderloin:
Make the pork marinade by combining the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, fresh parsley, garlic, dried mustard, sea salt, and freshly cracked black pepper to taste in a large zip-lock bag. Add the pork tenderloin and seal; refrigerate for at least 3-4 hours.
Preheat the oven to 350 degrees.
Sear the pork tenderloin by heating the olive oil in a large cast-iron skillet over medium-high heat. Remove the pork from the marinade and sear each side of the meat for 4-5 minutes. Side Note: Reserve 3 tablespoons of the marinade for when making the pan sauce.
Roast in the oven for 18-20 minutes or until the internal temperature reaches 145 degrees with a meat thermometer.
Let rest loosely covered with a foil tent.
Meanwhile, prepare the pan sauce by placing the cast-iron skillet back on the stove over medium heat.
Add the chicken broth, scraping up all the browned pieces from the bottom of the pan.
Add the reserved marinade and let it boil down for 2-3 minutes.
Add the butter and fresh parsley. Remove from heat, stirring until butter has melted. Taste the sauce and re-season if needed.
Slice the pork tenderloin and serve it with the sauce drizzled over it. Enjoy.
Ingredients
- ½ cup olive oil or vegetable oil
- ⅓ cup soy sauce
- ¼ cup red wine vinegar
- Juice of 1 lemon
- 1-2 tbsp Worcestershire sauce to taste
- 1 tbsp fresh parsley finely chopped
- 4 cloves garlic peeled and minced
- 2 tsp dry mustard
- Sea salt and freshly cracked black pepper to taste
- 1 1-lb. pork tenderloin, silverskin removed
- 1 tbsp olive oil for cooking
Pan Sauce:
- Pan scrapings from pork tenderloin
- ½ cup of chicken broth
- 3 tbsp of reserved pork marinade mixed well
- 1 tbsp butter
- Sea salt and freshly cracked black pepper to taste
- 2 tsp fresh parsley finely chopped
Instructions
- Make the pork marinade by combining the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, fresh parsley, garlic, dried mustard, sea salt, and freshly cracked black pepper to taste in a large zip-lock bag. Add the pork tenderloin and seal; refrigerate for at least 4 hours.
- Preheat the oven to 350 degrees.
- Sear the pork tenderloin by heating the olive oil in a large cast-iron skillet over medium-high heat. Remove the pork from the marinade and sear each side of the meat for 4-5 minutes. Side Note: Reserve 3 tablespoons of the marinade for when making the pan sauce.
- Roast in the oven for 18-20 minutes or until the internal temperature reaches 145 degrees with a meat thermometer.
- Let rest loosely covered with a foil tent.
- Meanwhile, prepare the pan sauce by placing the cast-iron skillet back on the stove over medium heat.
- Add the chicken broth, scraping up all the browned pieces from the bottom of the pan.
- Add the reserved marinade and let it boil down for 2-3 minutes.
- Add the butter and fresh parsley. Remove from heat, stirring until butter has melted. Taste the sauce and re-season if needed.
- Slice the pork tenderloin and serve it with the sauce drizzled over it. Enjoy.
What a beautiful glaze the sauce has made. Tenderloin is such a versatile cut and one of my favourites too.
this is a great, hearty fall meal. i’m loving the sauce especially. nice work. 🙂
This looks awesome for an easy meal. I will be book marking this. My family will love it.
Your tenderloin came out perfect. I make one similar to this using teriyaki sauce. So simple, so elegant!
Such perfect timing – we have friends coming over tomorrow and I bought a tenderloin but hadn’t yet decided on a marinade – this looks great!
That looks really great! The glaze’s color is splendid. Your friends must have thought they’d found a little bit of heaven in dinner!
This looks fantastic and I bet your company was very impressed! I haven’t made a pork tenderloin in a while, I want to make this! That gravy looks delicious!
That looks so nice!
Proof positive of why I can never go back to being a vegetarian. That looks just luscious!
Oh man, that pork tenderloin would be so awesome for dinner tonight! I like your marinade ingredients. I was expecting it to be teriyaki, but this is waaaay better (and I like teriyaki!). Tangy and full flavored, it would be a hit in my house, too. YUM!
Your pork looks so good, I think I’ll have to run by the store on the way home and pick up a pork tenderloin to cook this weekend.
I like how you have the printable version link on there. I need to learn how to do that.
When I make this for special events, my friends al call it “Fudge Pork”, because its pork that eats like fudge. 🙂 Beautiful photos, and a great recipe. Thanks!
This looks like a great dinner. Im eating loads of prk at the moment
Pam I love the look of that marinade, its got dynamite flavor written all over it 🙂
Oh man that’s rough with all the car accidents, sorry to hear it. I would actually really consider Oregon to practice in, I hear it’s beautiful.
Yum, your tenderloin looks beautiful! I will be bookmarking this one!
I’m not surprised this was a big hit with your guests, it looks scrumptious. Lovely gravy too.
Looks so yummy!
This kind of dish is exactly what caused me to get hooked on your blog. The power of simple, quality ingredients for a great main dish. Printing this one!
Looks good, I have been off pork lately but this looks so good I must make it!
i am too hungry to be looking at your pork… it has magnetic powers right now.
Looking at the layout of your blogs, I think you must be a very well-organised person in life. Glad that I had found it! I luv your photos and recipes a lot esp ur pumpkin bread. This recipe will definitely be my first choice when I buy my oven later.
Oh my goodness, how did you know? I was looking for a dynamite pork tenderloin recipe just the other day! I can’t wait to try this out.
Also if you have time, could you tell me a little bit about Daring Bakers? I am trying to figure out what that is all about. It looks fun.
BTW- we are still drooling over the Carne Asada Tacos. We are planning on making them for the whole family
The pork tenderloin looks great!
Hey Pam, It looks great. I'm thinking about doing chili #4 with pork tenderloin. I had a bag of m&m's for dinner last night, your pork might have been a better choice. haha
What a nice looking piece of pork!
that looks delicious and like a perfect fall dinner!
Tenderloin is a fantastic cut of meat, your marinade sounds delicious!
That looks good! I love the marinade and the sauce is a nice finish.
you know i almost made pork tenderloin for dinner tonight. it’s one of my favorites. so comfy. i might still make it this week. i have some acorn squash that would be so lovely with it!
This looks awesome. I love pork tenderloin and make something similar.
Yum – I LOVE making pork tenderloin and this looks fabulous!
I love the color of that sauce….Pork is one of my favorites!!!
The only thing I did differently was to add ALL of the marinade to the pan with the Chicken broth and reduce it til it was thicker then add the butter. Delish! More gravy for mashed potatoes.
Loved this pork tenderloin recipe, but I would like to have the gravy thicker. Can I use a cornstarch/water mixture to make it thicker? What are your thoughts? Thank You!!
Heidi,
That’s what I would do if I wanted to thicken the sauce.
Pam
This was amazing. I doubled it for my family of 6 and added 2 TBSP of cornstarch to the marinade for serving. The entire family went nuts over it!
Can you supply the nutrition breakdown for this recipe. It is delicious but I am “eating healthier” (dieting) and would like that information for tracking purposes. Thank you.
Hi Donna,
I am sorry, I don’t provide the nutritional information. Sorry!
Pam
Hi Pam,
I just wanted you to know that this is one of my go to recipes and I made it again last night. It is so incredibly tasty and easy to make. (I always use a meat thermometer digital probe kind because I easily overcook this fast cooking piece of pork.)
It is amazing and thank you!
Anne Olson
Anne,
You are so sweet to always take the time to let me know when you enjoy a recipe. I’m so glad this has been one of your go-to recipes.
-Pam