Melt in Your Mouth Pork Tenderloin
Elevate your dinner table with this savory and succulent "Melt in Your Mouth Pork Tenderloin" recipe! Tender pork tenderloins, marinated to perfection in a flavorful blend of soy sauce, balsamic vinegar, honey, Dijon mustard, garlic, and fragrant rosemary, are seared for a golden crust before being oven-roasted to juicy perfection. Finished with a luscious glaze made from the reserved marinade, this dish boasts a perfect balance of salty, tangy, and sweet notes. Ready in under an hour with just 15 minutes of prep time, this recipe is ideal for weeknight meals or special occasions. Serve these tender medallions with roasted vegetables or a creamy mash for a truly unforgettable dining experience. Perfectly cooked to retain its juiciness, this pork tenderloin will truly melt in your mouth!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) Pork tenderloin
- 3 tablespoons Olive oil
- 0.25 cup Soy sauce
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Honey
- 4 cloves Garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon Paprika
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by patting the pork tenderloins dry using paper towels. Trim any excess fat or silver skin if necessary.
In a small mixing bowl, whisk together the olive oil, soy sauce, balsamic vinegar, honey, minced garlic, Dijon mustard, paprika, rosemary, salt, and black pepper to create the marinade.
Place the pork tenderloins in a resealable plastic bag or a shallow baking dish. Pour the marinade over the meat, ensuring it is well-coated. Seal the bag or cover the dish with plastic wrap, then refrigerate for at least 2 hours, or up to overnight for best results.
Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top to ensure even cooking.
Remove the pork tenderloins from the marinade, letting the excess drip off. Reserve the leftover marinade for basting.
Heat a large oven-safe skillet over medium-high heat. Sear the pork tenderloins for 2-3 minutes on each side until a golden-brown crust forms.
Transfer the seared pork to the prepared baking sheet and roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) in the thickest part of the meat.
While the pork is roasting, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat and let it simmer for 5 minutes to create a glaze.
Once the pork is cooked, remove it from the oven and let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the pork tenderloin into medallions and drizzle the prepared glaze over the top. Serve immediately with your favorite sides.
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 8099 mg | 352% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 39.8 g | ||
| Protein | 230.6 g | 461% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 121 mg | 9% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4627 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
