“The easy marinated pork tenderloin dish is simple enough for a weekday supper but tasty enough for company. Make this easy marinade from ingredients you have around the house.”
Prep: 10 m Cook: 45 m Ready In 1 h 55 m
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To make this Easy Marinated Pork Tenderloin, You’ll need the following Ingredients:
Ingredients:
1/4 cup olive oil
1/4 cup soy sauce
1 clove garlic, minced
3 tablespoons Dijon honey mustard
Salt and ground black pepper to taste
2 pounds pork tenderloin
Directions:
1. Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
2. Preheat an oven to 350 degrees F (175 degrees C).
3. Transfer the pork loin to a baking dish; pour marinade over the pork.
4. Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
Easy Marinated Pork Tenderloin
Easy Marinated Pork Tenderloin
"The easy marinated pork tenderloin dish is simple enough for a weekday supper but tasty enough for company. Make this easy marinade from ingredients you have around the house."
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1 clove garlic, minced
- 3 tbsp Dijon honey mustard
- Salt and ground black pepper to taste
- 2 pounds pork tenderloin
-
Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
-
Preheat an oven to 350 degrees F (175 degrees C).
-
Transfer the pork loin to a baking dish; pour marinade over the pork.
-
Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
