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Feature image of tone serving of Easy Marinated Pork Tenderloin on a plate with potatoes and zucchini.
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5 from 5 votes

Easy Marinated Pork Tenderloin

This Easy Marinated Pork Tenderloin is your ticket to a juicy, flavor-packed dinner with minimal effort. With just 7 simple ingredients and a quick 30-minute marinade, it’s perfect for busy weeknights or laid-back weekends. You’ll love how easy it is to throw together and how deliciously tender the results are.
Prep Time10 minutes
Cook Time21 minutes
Marinating Time30 minutes
Total Time1 hour 1 minute
Course: Main Course
Cuisine: American
Keyword: pork tenderloin
Servings: 4 servings
Calories: 572kcal
Author: Mindy Boyd

Ingredients

  • 5 tablespoons olive oil divided
  • ¼ cup soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic minced
  • 1 pork tenderloin about 1 pound

Instructions

  • Trim any excess fat from tenderloin. Pierce all over with a fork.
  • In a small bowl mix ¼ 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 400°. 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 21-23 minutes, or until a meat thermometer reads between 145° and 160°. Let rest for 10 minutes before serving.

Notes

Give it a quick flip: About halfway through marinating, flip the pork and gently massage the marinade into it. Not absolutely necessary, but if you’ve got the time, it helps the flavor soak in more evenly.
Use an oven-safe skillet: Make sure your skillet has a metal handle so it can safely go from stovetop to oven. If yours isn’t oven-safe, simply transfer the pork tenderloin to a glass or metal baking dish before baking.
 
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Nutritional information is approximate. 
 
See ingredient notes and substitutions in the post above.
 
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Nutrition

Serving: 1/4th of the recipe | Calories: 572kcal | Carbohydrates: 5g | Protein: 95g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 295mg | Sodium: 1143mg | Potassium: 1863mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 5mg