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Marinated Pork Tenderloin
Easy and delicious
- 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)
While meat is resting, turn oven temperature up to 425F/220C and in the same pan you cooked the tenderloin in, add the mushrooms and toss to coat with the dripping. Roast for 10-15 minutes.
If you don't tie up the 2 pieces to form a "log" then reduce cooking time to 40 min (a clarification brought to my attention from a reader)
Calories: 262kcal | Carbohydrates: 8g | Protein: 25g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 781mg | Potassium: 503mg | Fiber: 1g | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 2mg