Roasted Pork Tenderloin

Roasted Pork TenderloinWe had friends coming for dinner and I wanted something nice, healthy and easy. I had a pork tenderloin so I threw together some ingredients for a marinade. I let it marinate for 4 hours before roasting it in the oven. It was really moist and tender and full of flavor. I served it with roasted potatoes and a green salad. It was a big hit with everyone – especially my kids.

  • 1⁄2 cups olive oil
  • 1⁄3 cup soy sauce
  • 1⁄4 cup red wine vinegar
  • Juice of 1 lemon
  • 1-2 tbsp Worcestershire sauce
  • 1-2 tbsp fresh parsley, finely chopped
  • 2 tsp dry mustard
  • Freshly cracked black pepper, to taste
  • 4 cloves garlic, peeled and minced
  • 1 1-lb. pork tenderloin

Combine all ingredients and marinate for at least 3-4 hours.

Preheat oven to 350 degrees. In a hot skillet over medium heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 20 minutes or until the meat has reached 160 degrees (check with your meat thermometer because one of mine said 145 degrees for pork and the other said 160 degrees). Let rest for at least 5 minutes before slicing.

Pan Sauce:

  • Pan scrapings from pork tenderloin
  • 1/2 cup of chicken broth
  • 2-3 tbsp of pork marinade (thoroughly mixed)
  • 1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin. Enjoy.

Roasted Pork Tenderloin

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36 Responses to “Roasted Pork Tenderloin”

  1. 1

    recipes2share — October 3, 2008 @ 6:44 am

    What a beautiful glaze the sauce has made. Tenderloin is such a versatile cut and one of my favourites too.


  2. 2

    Grace — October 3, 2008 @ 11:47 am

    this is a great, hearty fall meal. i’m loving the sauce especially. nice work. 🙂


  3. 3

    Lisa — October 3, 2008 @ 1:01 pm

    This looks awesome for an easy meal. I will be book marking this. My family will love it.


  4. 4

    Katherine Aucoin — October 3, 2008 @ 1:04 pm

    Your tenderloin came out perfect. I make one similar to this using teriyaki sauce. So simple, so elegant!


  5. 5

    Any Little Reason — October 3, 2008 @ 3:00 pm

    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!


  6. 6

    Marjie — October 3, 2008 @ 3:28 pm

    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!


  7. 7

    Aggie — October 3, 2008 @ 4:35 pm

    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!


  8. 8

    The Blonde Duck — October 3, 2008 @ 7:07 pm

    That looks so nice!


  9. 9

    Prudy — October 3, 2008 @ 7:19 pm

    Proof positive of why I can never go back to being a vegetarian. That looks just luscious!


  10. 10

    Paula — October 3, 2008 @ 7:45 pm

    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!


  11. 11

    Allie — October 3, 2008 @ 8:10 pm

    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.


  12. 12

    Yzzie — October 3, 2008 @ 8:14 pm

    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!


  13. 13

    Beth — October 3, 2008 @ 8:31 pm

    This looks like a great dinner. Im eating loads of prk at the moment


  14. 14

    Adam — October 3, 2008 @ 8:41 pm

    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.


  15. 15

    Jenny — October 3, 2008 @ 9:49 pm

    Yum, your tenderloin looks beautiful! I will be bookmarking this one!


  16. 16

    Jan — October 3, 2008 @ 9:55 pm

    I’m not surprised this was a big hit with your guests, it looks scrumptious. Lovely gravy too.


  17. 17

    anja3582 — October 3, 2008 @ 11:52 pm

    Looks so yummy!


  18. 18

    melissa — October 4, 2008 @ 12:12 am

    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!


  19. 19

    Cheryl — October 4, 2008 @ 12:49 am

    Looks good, I have been off pork lately but this looks so good I must make it!


  20. 20

    once in a blue moon... — October 4, 2008 @ 1:16 am

    i am too hungry to be looking at your pork… it has magnetic powers right now.


  21. 21

    Food For Tots — October 4, 2008 @ 6:51 am

    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.


  22. 22

    Mindy — October 4, 2008 @ 7:50 am

    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


  23. 23

    tigerfish — October 4, 2008 @ 7:53 am

    The pork tenderloin looks great!


  24. 24

    Joe Horn — October 4, 2008 @ 5:25 pm

    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


  25. 25

    Kevin — October 4, 2008 @ 8:15 pm

    What a nice looking piece of pork!


  26. 26

    ~Priscilla~ — October 4, 2008 @ 11:32 pm

    that looks delicious and like a perfect fall dinner!


  27. 27

    Sam — October 5, 2008 @ 8:02 am

    Tenderloin is a fantastic cut of meat, your marinade sounds delicious!


  28. 28

    Jan — October 5, 2008 @ 4:40 pm

    That looks good! I love the marinade and the sauce is a nice finish.


  29. 29

    Heather — October 5, 2008 @ 11:46 pm

    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!


  30. 30

    Live.Love.Eat — October 6, 2008 @ 4:20 pm

    This looks awesome. I love pork tenderloin and make something similar.


  31. 31

    Colleen — October 6, 2008 @ 5:56 pm

    Yum – I LOVE making pork tenderloin and this looks fabulous!


  32. 32

    Nina Timm — October 6, 2008 @ 7:47 pm

    I love the color of that sauce….Pork is one of my favorites!!!


  33. 33

    Jackie Hertl — May 4, 2013 @ 3:30 pm

    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.


  34. 34

    Heidi — March 2, 2014 @ 11:03 am

    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!!


    • Pam replied: — March 2nd, 2014 @ 2:02 pm


      That’s what I would do if I wanted to thicken the sauce.



  35. 35

    Jessica — March 13, 2014 @ 3:47 pm

    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!


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