Main Dish Pork

Roasted Pork Tenderloin

January 14, 2014

This Roasted Pork Tenderloin absolutely rocked my world. I never want to cook pork any other way again. We enjoyed this for our Christmas dinner and I’m so happy it turned out to be such a success. Easy marinade ingredients that you probably have in your pantry already. I only wish I had made more of the sauce because it was incredible!

Roasted Pork Tenderloin | So, How's It Taste?

So, how’s it taste?

Clearly it was delicious since I’m gushing over it. I can’t get over how tender and scrumptious it was! Full disclosure though. The day before I baked a cheesecake and forgot to take the water bath dish out. I remembered after I had heated my oven and didn’t want to deal with a pan full of hot water, so I left it in while the tenderloin baked. I have no idea if that contributed its tenderness or not. It did take a longer time for it to finish cooking. The sauce is nothing short of amazing. I love tangy, savory, buttery sauces. I only wish I had doubled or even tripled the recipe for it. It’s plenty to pour over your sliced tenderloin, but we craved more as we were eating our serving. I served this with roasted potatoes. I used the colorful potatoes from my Smashed Potatoes, but roasted them without the smashing. Perfect side to this pork tenderloin!

Roasted Pork Tenderloin


Tenderloin Marinade
1 lb. pork tenderloin
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
juice of 1 lemon
2 tbsp. Worcestershire
2 tsp. dry mustard
2 tbsp. fresh parsley, finely chopped
1 tsp. freshly ground black pepper4 cloves garlic, minced

Pan Sauce
pan scrapings from pork tenderloin
1/2 cup chicken broth
3 tbsp. tenderloin marinade
2 tsp. butter


1. Add pork tenderloin to dish with a cover or large plastic storage/freezer bag. Add remaining marinade ingredients. Marinate for 4 hours or overnight, turning tenderloin a few times.

2. Preheat oven to 350F. Reserve 3 tablespoons of the marinade (or more if doubling) and discard the rest.

3. In a hot skillet over medium heat, sear each side of the tenderloin for 2-3 minutes. Place tenderloin in a 9x13 dish and cook for 20-30 minutes, until a meat thermometer reaches 160 degrees. Let tenderloin rest at least 5 minutes.

4. While the tenderloin cooks, add the chicken broth to the skillet you used for searing. Over medium heat, scrape all the browned bits from the pan. Add the reserved marinade and boil for 3 minutes. Remove from the heat and add the butter, stirring until melted.

5. Slice pork tenderloin. Pour pan sauce over sliced tenderloin and serve.

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  • Amanda January 14, 2014 at 11:06 am

    So – what are your thoughts on trying this recipe using a crockpot?

    • Leah Short January 14, 2014 at 11:36 am

      I personally wouldn’t think it would turn out as well, but it doesn’t hurt to try! It’s not a lot of sauce, so I’m not sure if it would work.

  • Erin @ One Particular Kitchen January 14, 2014 at 12:05 pm

    Oh YUM this looks great! I made a similar sauce last week for skirt steak — also great.

    I often put a pan of water in the oven when I’m roasting chicken or pork — I really think it helps keep things fro drying out!

  • amy @ fearless homemaker January 14, 2014 at 3:03 pm

    This looks SO wonderful – YUM! Pork tenderloin is one of my favorite types of meat these days.

  • Shannon January 14, 2014 at 6:22 pm

    Um hello? That pork loin looks amazeballs 😉

    I’ve never roasted a pork loin before so I definitely have to try this.

  • Kelly @ The Pretty Bee: Cooking + Creating January 15, 2014 at 2:08 pm

    I love pork tenderloin, but have never tried it with that kind of sauce before! It looks delicious!

  • Julie @ Table for Two January 16, 2014 at 8:23 am

    This is making my mouth water! I’m ALWAYS looking for new ways to cook pork because I just bought way too much at Costco. Haha 🙂 This is going on the list!

  • Natalie @ Tastes Lovely January 16, 2014 at 9:29 am

    Pork tenderloin is WAY better than any other method of cooking pork. So interested if your water bath made the pork more tender? It would make sense. You may have stumbled upon a great discovery Leah! This is so beautiful. Love it plated up surrounded by all those colorful potatoes.

    • Leah Short January 16, 2014 at 10:36 am

      I wonder if I did! My friend Erin commented that she often uses a pan of water when roasting chicken or pork. It might be a thing, lol! I’m telling you, it was the most tender, delicious goodness ever!

  • Jess January 16, 2014 at 9:51 am

    Yum, this looks so warming and delicious! Love pork tenderloin- and the buttery sauce sounds amazing too! 🙂

  • Tamara Coleman January 19, 2014 at 5:50 pm

    It should be called perfect pork because it looks PERFECT! 🙂

  • Maria February 5, 2014 at 7:01 pm

    Made this tonight and it was great. It was moist and the sauce was very good. Even my picky eater loved it.