Pork Tenderloin the Best Ever
Juicy, tender, and bursting with flavor, "Pork Tenderloin the Best Ever" lives up to its name with a delectable marinade that’s equal parts savory and sweet. This recipe features perfectly seared pork tenderloin infused with a glaze of olive oil, garlic, soy sauce, honey, Dijon mustard, and paprika, creating a bold and irresistible flavor profile. The pork is then oven-roasted to perfection, delivering a caramelized exterior while staying moist and succulent inside. Ready in just 40 minutes, this dish is ideal for busy weeknights yet elegant enough for entertaining. Serve the tender slices drizzled with pan juices and garnished with rosemary for a stunning presentation. Simple to prepare and utterly satisfying, this pork tenderloin recipe will be your go-to for impressively flavorful meals. Perfect for keywords like "best pork tenderloin recipe," "easy pork dinner," and "savory pork marinade."
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) pork tenderloin
- 2 tablespoons olive oil
- 4 minced garlic cloves
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 sprigs (optional, for garnish) fresh rosemary
Instructions
Preheat your oven to 400°F (200°C).
Trim any silver skin or excess fat from the pork tenderloins and pat them dry with paper towels.
In a small bowl, whisk together the olive oil, garlic, soy sauce, honey, Dijon mustard, paprika, salt, and black pepper to create the marinade.
Place the pork tenderloins in a large resealable plastic bag or shallow dish, then pour the marinade over the meat, making sure it’s evenly coated.
Seal the bag or cover the dish and marinate the tenderloins in the refrigerator for at least 30 minutes, or up to 8 hours for optimal flavor.
Heat a large oven-safe skillet over medium-high heat. Remove the tenderloins from the marinade (reserve the marinade) and sear them in the skillet for 2-3 minutes on each side, until nicely browned.
Once seared, pour the reserved marinade over the pork tenderloins and transfer the skillet to the preheated oven.
Roast the pork tenderloins in the oven for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer for accuracy.
Remove the skillet from the oven and let the pork rest for 5 minutes before slicing.
Slice the pork tenderloins and drizzle the pan juices over the top. Garnish with fresh rosemary, if desired, and serve immediately.
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 7862 mg | 342% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 52.1 g | ||
| Protein | 229.2 g | 458% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 110 mg | 8% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4529 mg | 96% | |
*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.
