Soy-Free Savory Marinated Pork
Elevate your dinner table with this flavorful and allergen-conscious Soy-Free Savory Marinated Pork recipe. Perfectly tender pork tenderloin takes center stage, infused with the irresistible tang of balsamic vinegar, the sweetness of honey, and the brightness of fresh lemon juice. Aromatic herbs like rosemary and thyme, along with Dijon mustard and minced garlic, create a marinade bursting with gourmet appeal, all without the need for soy-based ingredients. With just 15 minutes of prep time and a quick bake in the oven, this easy yet sophisticated dish is ideal for weeknight meals or special occasions. Serve sliced pork medallions alongside roasted vegetables or creamy mashed potatoes for a complete, crowd-pleasing plate. Whether you’re looking for soy-free recipes or simply love savory pork dishes, this one has it all!
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Recipe Information
Ingredients
- 2 pounds pork tenderloin
- 0.25 cup olive oil
- 0.25 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 4 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1 bay leaf
Instructions
In a medium-sized mixing bowl, combine olive oil, balsamic vinegar, honey, lemon juice, Dijon mustard, minced garlic, rosemary, thyme, black pepper, and salt. Whisk together until well blended.
Place the pork tenderloin in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is fully coated. Add the bay leaf to the marinade.
Seal the plastic bag or cover the dish with plastic wrap, and refrigerate the pork for at least 2 hours, or preferably overnight for more intense flavor.
Preheat your oven to 375°F (190°C).
Remove the pork from the marinade, allowing excess marinade to drip off, and place the tenderloin on a baking sheet lined with aluminum foil.
Bake in the preheated oven for about 30-35 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Once cooked, remove the pork from the oven and let it rest for at least 5 minutes before slicing.
Slice the pork into medallions and serve immediately. Pair with your choice of sides such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 5801 mg | 252% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 44.2 g | ||
| Protein | 224.8 g | 450% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 114 mg | 9% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4450 mg | 95% | |
*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.
