The Best Pork Tenderloin
Succulent, flavorful, and irresistibly tender, "The Best Pork Tenderloin" recipe is a true crowd-pleaser that combines simple ingredients with maximum flavor. This dish features a perfectly roasted pork tenderloin coated in a savory-sweet marinade made with olive oil, soy sauce, honey, Dijon mustard, and a blend of garlic, paprika, and thyme. The marinade infuses the meat with bold flavors while keeping it juicy and tender, resulting in a melt-in-your-mouth experience. Ready in just 35 minutes, this recipe is ideal for impressing dinner guests or elevating weeknight meals with minimal effort. Pair it with roasted vegetables, creamy mashed potatoes, or a fresh salad for a complete and satisfying meal. Perfectly seasoned, easy to prepare, and oven-roasted to perfection, this pork tenderloin recipe is bound to become a favorite in your dinner rotation.
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Recipe Information
Ingredients
- 1 piece (approximately 1.5 lbs) pork tenderloin
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 3 cloves, minced fresh garlic
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Trim any silver skin or excess fat from the pork tenderloin and pat it dry using paper towels.
In a small bowl, whisk together olive oil, soy sauce, honey, Dijon mustard, minced garlic, paprika, dried thyme, kosher salt, and black pepper to create the marinade.
Place the pork tenderloin in a large resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Let the pork marinate for at least 10 minutes at room temperature or up to 4 hours in the refrigerator for deeper flavor.
Remove the pork from the marinade and place it on the prepared baking sheet. Discard the remaining marinade.
Roast the pork tenderloin in the preheated oven for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 145°F (63°C).
Once cooked, remove the pork from the oven and loosely tent it with aluminum foil. Let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the pork tenderloin into 1/2-inch thick medallions and transfer to a serving platter.
Serve immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or a crisp salad.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1100 mg | 48% | |
| Total Carbohydrate | 6.3 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 4.3 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 22 mg | 2% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 842 mg | 18% | |
*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.
