Tasty Pork Tenderloin
Elevate your weeknight dinner game with this mouthwatering Tasty Pork Tenderloin recipe! Perfectly seasoned with a harmonious blend of soy sauce, honey, Dijon mustard, and aromatic spices like paprika and thyme, this dish achieves a balance of savory, sweet, and tangy flavors in every bite. A quick sear locks in the juices, while oven-roasting ensures a tender, succulent finish. The homemade marinade doubles as a rich, flavorful sauce, making this pork tenderloin irresistibly juicy and full of depth. Ready in under an hour and customizable with fresh parsley garnish, it’s a versatile entrée that pairs beautifully with roasted veggies, mashed potatoes, or a crisp salad. Impress your family or guests with this easy yet elegant recipe—perfect for dinner parties or cozy nights in!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tbsp Olive oil
- 3 tbsp Soy sauce
- 2 tbsp Honey
- 1 tbsp Dijon mustard
- 3 Garlic cloves, minced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Dried thyme
- 0.5 tsp Paprika
- 1 tbsp Lemon juice
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Trim any silverskin or excess fat from the pork tenderloin and pat it dry with paper towels.
In a small mixing bowl, combine olive oil, soy sauce, honey, Dijon mustard, minced garlic, salt, pepper, thyme, paprika, and lemon juice. Whisk until well combined to create the marinade.
Place the pork tenderloin in a shallow dish or resealable plastic bag, and pour the marinade over it. Ensure the tenderloin is evenly coated. Cover the dish or seal the bag, then refrigerate for at least 1 hour (or up to 8 hours for deeper flavor).
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Remove the pork tenderloin from the marinade, allowing any excess to drip off. Reserve the marinade for later use.
Heat a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides for 2–3 minutes per side until nicely browned. This helps to lock in the juices.
Transfer the skillet with the seared pork into the preheated oven and roast for about 15–20 minutes, or until an instant-read thermometer inserted into the thickest part of the tenderloin reads 145°F (63°C).
While the pork is roasting, pour the reserved marinade into a small saucepan. Bring it to a boil, then reduce the heat and simmer for 5 minutes to create a sauce.
Once the pork reaches the desired temperature, remove it from the oven and let it rest on a cutting board for 5–10 minutes before slicing. This helps retain the juices.
Slice the pork tenderloin into medallions and drizzle the cooked marinade sauce over the top. Garnish with chopped fresh parsley, if desired, and serve warm with your favorite sides.
Nutrition Facts
Calories |
1072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 5981 mg | 260% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 35.3 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 88 mg | 7% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2454 mg | 52% | |
*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.
