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This pork tenderloin is very easy to make. It melts in your mouth and has a wonderful garlicky flavor.
Juicy Pork Tenderloin
Pork tenderloin is one of my favorite cuts of pork since there’s so much you can do with it.
It can be either elegant like this stuffed and rolled one or every day and that makes it very versatile too. It’s for that reason that I always have at least one–but more often two–in my freezer at any one time.
I’ve done this tenderloin with a slightly Asian flavor because that’s one flavor of marinade that I am particularly fond of and it’s also a perennial favorite with most folks.
Prepping The Meat
Pork tenderloin comes in two pieces.
When you begin marinating it, leave it in the two separate pieces so the flavor can distribute evenly. After the marinating time is up, you tie the two pieces together so it resembles a roast. You’ll need some butcher’s twine–that’s the same string you truss chickens with, but any cotton heavy-duty string will do. My mom used to save the string they’d tie boxes with at the bakery for this purpose–she saved aluminum foil too but that’s another issue.
Tying the tenderloin up in roast form makes it so much easier to slice and the pieces will fuse together whilst cooking.
Mushrooms Or Not
This is an excellent way to use up any small amounts of fresh mushrooms you may have left over. I had about a cup of cremini mushrooms that I wanted to use so they ended up in this.
All you have to do is when the roast is done, set it on a plate and tent it to rest then in the same pan. toss in the mushrooms. Make sure to turn up the oven to 425F/220C and roast for 10-15 minutes. I think it makes a nice addition, but if you can’t stand mushrooms or don’t have any, they’re not a necessary part of the recipe.
Marinated Pork Tenderloin
- 1 1/2 lb pork tenderloin
- Olive oil for drizzling
- 1/3 cup soy sauce
- 4 tbs olive oil
- 1/4 cup dry white wine
- 2 tbs honey
- 1 tbs rice vinegar
- 6 garlic cloves crushed
- 1 tsp ginger
- 2 green onions chopped
- Mix all the marinade ingredients together and pour in a large zipper freezer bag; place tenderloin in the bag, seal and marinate in the fridge overnight.
- Drain and discard marinade. Tie the 2 pieces of the tenderloin together with butcher twine or food-safe string to hold it together.
- Preheat oven to 375F/190C. Spray a large baking dish (13x9-inch is good) with non-stick spray or line with parchment. Place in the prepared pan.
- Bake for 1-1 1/4 hours or until internal temperature is 160F/70C. Remove from oven and let it rest for 10 minutes. Slice in 1-inch/2.5cm slices.
- Serve with roasted mushrooms if desired (recipe in notes section)
At 375F oven temperature, my 1.5 lb tenderloin was cooked to 160F at only 45 minutes. Sauce at the bottom of the glass cooking dish was burned dry. So either the recipe cooking temperature is too high or the cooking time is too long.
Judith Hanneman says
The time in the recipe is how long it took to cook mine. I tied the 2 pieces together which may have accounted for the extra time. Done singly, it should only take about 40 minutes.