Easy Marinated Pork Tenderloin is, like the name implies, easy! It is flavorful and pretty quick, making it the perfect main dish for any night of the week.
This Easy Marinated Pork Tenderloin is a great way to give pork tenderloin delicious flavor in a short amount of time.
It also makes the pork tender and juicy. I modified this recipe from Rachael Ray.
It doesn’t require too many ingredients, in fact, I had everything to make the marinade in my kitchen.
Even though I plan our meals weekly, I really like 3o-minute marinades.
I like to get the meat ready, and then put it in the fridge to marinate while I am getting the rest of the meal prepped for cooking.
Most of the time, we eat some kind of potato and a vegetable with this Easy Marinated Pork Tenderloin.
It doesn’t take me 30 minutes, usually, to prepare the potatoes and veggie, so I can leisurely chop and prep them.
Then, when it has been about 30 minutes I will start everything, depending on how long everything is going to take.
One of the trickiest parts of cooking is having all of the dishes ready around the same time.
This is especially difficult when I am developing new recipes.
I try to guess-timate how long something is going to take to cook, but sometimes my guess is way off.
There have been a few times that we ate our meal in courses, because one of the dishes took a lot longer to cook than I anticipated.
Luckily, my family is understanding.
Some side dish ideas to go with this Easy Marinated Pork Tenderloin are Creamed Peas or these Super Easy Pan Fried Fresh Green Beans.
Easy Marinated Pork Tenderloin
Ingredients
- 5 tablespoons olive oil divided
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 pork tenderloin about 2 pounds
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Instructions
- Trim any excess fat from tenderloin. Pierce all over with a fork.
- In a small bowl mix 1/4 cup olive oil, soy sauce, Worcestershire sauce, brown sugar, mustard, and garlic.
- Place pork tenderloin in a large zip top bag, add marinade and massage into meat. Let marinade in the refrigerator for 20-30 minutes.
- Preheat oven to 375°. Heat an oven proof skillet over medium-high heat. Add 1 tablespoon olive oil, brown tenderloin on all sides, this will take 1-2 minutes per side. Transfer to oven and cook for 25-30 minutes, or until a meat thermometer reads between 145° and 160°. Let rest for 10 minutes before serving.
Notes
Nutrition Facts
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I’m new to your site and will take some time to check out all your tips and recipes. One question on this pork tenderloin: Why is your tenderloin rectangular? It looks like a pressed or formed hunk of meat, rather than the normal shape of a pork tenderloin, which tends to be slightly elongated, more rounded in form, given that it comes from the top side of the animal, cut and trimmed right below the back fat. I’ve never seen a hog/pig with a rectangular “backside”. Is the photo a portion of a formed loaf? Just curious.
I am not really sure. I bought it at Walmart and that is how it came. I know what you mean about tenderloins being more elongated, but I have had them this way a few times. It is not pressed, or at least I didn’t think it was. It had the grain like normal. Perhaps it was a pork roast and not actually a tenderloin? The package did say tenderloin though.
Thanks for finaⅼly talking about >Easy Marinated Porҝ Tenderloin | Mindy’s Cooking Obsession <Loved it!
You are welcome. Thanks!
Yum! Pork loin & tenderloin are a staple in our house!
I need to make them more often. We eat a ton of chicken. Thanks!
Haven’t had pork tenderloin in a while and now I really crave a huge slice! Yours looks really juicy and tender, Mindy.
I don’t make it nearly enough, I need to put it into my meal rotation more often. Thanks!