Recipe—The Most Awesome Pork Tenderloin Ever

The Most Awesome Pork Tenderloin Ever

I know what you are thinking, that is a pretty big name for a pork tenderloin recipe. But this recipe really did result in the best pork tenderloin I have ever had in my life! (And I have eaten pork tenderloins, prepared in many different ways in my lifetime.) The flavors from the marinade are incredible and they seem to seep their way into the meat, it was super moist since you cook the tenderloins right in the sauce, and it was cooked absolutely perfect. My husband and I could not get enough. We each ate over a half pound of pork and chowed down on the cold leftovers for lunch the next day. The flavors are sweet, tangy, and garlicky.  Awesome, awesome, and more awesome. If you are looking to mix things up in the kitchen I highly recommend you give this recipe a try. Your mind will be blown and your palette and belly happy.

The Most Awesome Pork Tenderloin Ever

INGREDIENTS
1 package of pork tenderloins (2–2.5 lbs), there should be two small tenderloins in the package
6 garlic cloves, sliced in half lengthwise
1/4 c soy sauce
2 tbsp Dijon mustard
4 tbsp honey
2 tbsp orange juice
1 tbsp fresh rosemary, chopped
1 tsp pepper
3 tbsp olive oil

STEPS

  • Preheat your oven to 350º.
  • Spray an 11” x 17” baking dish with cooking spray.
  • Use a sharp knife to poke 6 holes along the topside of each of the tenderloins going about an inch deep.
  • Push a sliver of garlic into each hole and place the tenderloins in the baking dish.
  • In a small bowl whisk together the soy sauce, mustard, honey, juice, rosemary, pepper, and olive oil.
  • Pour the marinade over the tenderloins.
  • Bake uncovered for 45 minutes basting every 7–10 minutes. This gives the tenderloins a delicious glaze over the top.
  • Transfer the tenderloins to a large cutting board and allow them to rest for 10 minutes before slicing.
  • Thinly slice the tenderloins and transfer to a serving dish or plates.
  • Drizzle the marinade from the pan over the sliced pork medallions and enjoy!

Recipe adapted from Lick the Bowl Good.

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226 responses

  1. Loved this recipe- had it several times and the sauce is perfect! I always keep a pork loin on hand ..when I’m at a loss, I know this is a great “go to” meal. I pair it with asparagus and organic rice..all goes well with this sauce! There’s never any left-over..lol TYTYTY!
    VM

  2. Not having orange juice is not a problem if you have a can of pineapple or some pineapple juice. I made extra so there was plenty to drizzle on the slices and over Jasmine rice. mmmmmm

      • I am going to try this tonight. I am not sure I understand correctly on the time. I am going to cook one tenderloin (2.4 pounds). Are you saying to cook one tenderloin takes longer than cooking two? Thanks

      • I would say up the cook time to 60 minutes for the larger cut. Just be sure the thermometer reaches 145º in the thickest part of the roast and let it rest for another 10 minutes after removing it from the oven to continue cooking. Enjoy!

  3. Amazing! The pork was so moist and flavorful. I made a lot so it lasted a few days. I have never had meat that tastes just as good 2 days later!!!!!

  4. I dont have orange juice? Could I substitute it with something else, or just leave it out? I would hate to run out just for orange juice, but if it really makes it I will…

    • I personally really think it needs the little bit of sweet acidic juice. Someone else has posted that they substituted pineapple juice. I bet that would go great! Even if you have a can of pineapple you could drain the juices from. Enjoy!

  5. Hi, I want to make pork tenderloins for our Christmas open house and serve them at room temperture, thinly sliced on small bakery buns, would this recipe be good served like that?

  6. Baking this right now! Smells and looks so good. One question. Does the sauce normally burn to the pan? I’ve been basting and the outer edges of the pan is turning into burnt soy sauce. I’m almost positive there will be no sauce to coat once they’re done.

    • Hmmmm… I haven’t had that problem before. While it is nice having some of the sauce to drizzle over it at the end as long as you have been basting it while it cooks you will still end up with a super moist and flavorful loin. Perhaps add a couple tablespoons of water to the pan to keep it from getting cooked on. Hope you enjoy! I am actually cooking this for dinner tomorrow night and am really looking forward to it. 🙂

    • If the meat is the main feature with only a few side dishes, I recommend about 3/4 pound per person. If the side dishes are more substantial, you could probably go with 1/2 pound of meat per person. A pork tenderloin typically needs to cook about 20 minutes per pound at 350º. The biggest thing is making sure the internal temperature in the thickest part reaches 155º. You can’t possibly have too much of the sauce so be sure you make plenty. Hope that helps! Enjoy the dinner and a very happy holiday to you!

  7. I made this last night and it turned out wonderful! I liked the different flavors it gave then the other pork tenderloin recipes I have tried. I served it with rice pilaf and it was a nice combination. I did think I could taste too much olive oil though, so I think next time I might make it with 2tbsp instead of 3 but that’s just getting picky! The pork was so juicy! Thank you for this recipe, it is definitely staying in my rotation of monthly meals! YUMMY!!

    • Awesome! Yes, I too love the flavors in this recipe. When you see the list of ingredients you might be skeptical but it always turns out so tasty! Thanks for letting me know your thoughts about this recipe. Have a wonderful day!

  8. I made this the other night and it was to die for! Seriously the best pork tenderloin I have ever had! My entire family couldn’t get over how delicious it was. Even made a sauce/gravy with the remaining juices and served it over mashed potatoes. Yum yum yum!

  9. Wow, what a great recipe! I served it on a bed of spicy Thai noodles with a side of fresh salad spring rolls with a sweet chili dipping sauce. It was a big hit with my family. Will definitely be be making this again!

    Many thanks for an awesome recipe Rebecca!

    Jenna

    • I’m sure you could. I would guess that the consistency of the meat may change though. It will probably be more like shredded pork than sliced medallions. If you give it a try please check back and let me know how it turns out. I would love to hear! 😊

  10. This was wonderful! I just finished the leftovers and loved it just the same 🙂 thanks so much for sharing. The only thing I changed was that I added bacon. I cooked bacon on lower than normal heat for just a couple of min to lightly brown it (I did this so we wouldn’t have soggy bacon. I have placed bacon on a dish in the oven before and it turned out soggy. By trying this method the bacon came out caramelized and cooked just right).Then I put the pork in the marinade and I browned all sides of the pork. I placed the pork in the pan that was going into the oven and placed the bacon on top then poured the sauce over. I basted it while cooking as suggested. I did cover the bacon with aluminum foil after about 30 min because I didn’t want it to burn. I also cooked with a 2 lb pork roast because I didn’t have a tenderloin on hand so I did cook the dish longer. OMG! 🙂 delicious! I served with garlic and rosemary gold fingerling potatoes and a roasted beet and goat cheese arugula salad. I love this recipe and will be using it often!! 🙂

  11. Oh boy, this is a good one! The only thing I did differently is I marinated the pork for 1 hour before roasting, and boiled the rest of the marinade before basting – unbelievably great! Thanks for the recipe!!

  12. Just made this last night for my boyfriend and I – freakin’ fantastic! The orange juice is the added touch that makes this so tangy and delicious. We ate a shameful amount of it in one sitting and I still have half a loin to snack on tonight. Thanks for sharing! I’ll for sure be trying more of your recipes. Keep up the good work 🙂

  13. We were planning on grilling our pork tenderloin last night and at the last minute realized our gas tank had been leaking and we had no propane. I was in a mad dash to find a recipe I could do in the oven and I was thrilled when I found this recipe and knew I had all the ingredients needed! It turned out AMAZING! We all loved it! I think this sauce would be equally as good on some chicken thighs! Thanks for saving dinner!

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    • At the very bottom of the recipe there are some “buttons” for Facebook, Pinterest, etc. There is also a print button. If you click that you should be able to print the recipe easily. Hope that helps!

  15. I just made this tonight, and it was amazing! So tender and flavourful, and I didn’t even have rosemary. My husband says it would probably be even better with, most likely going to make this again next week too. Thank you for sharing the recipe!

  16. Wanted to make pork for company last weekend…….don’t know how but your recipe popped up….I read it and it sounded wonderful……I decided to make it and it was more wonderful than I ever thought……it’s a keeper…..that marinade would also be good on chicken…..but pork is my favorite meat……thank you ‘

  17. Should the rosemary be strained out of the marinade before pouring over the pork loins IF I’ve marinated them in the mixture for a few hours? The rosemary is chopped fine, but how does it taste? I guess I’m concerned of little “crunchy”, unappetizing bits of rosemary in the sauce!!

  18. Fantastic! This immediately made it into our regular dinner rotation after the first try–4 months ago! Everyone loves it. Thanks so much!!

  19. I’ve made this in the oven and it is fantastic! Do you think it would still be good if I just marinated it and then grilled it? Hubs wants to grill tonight! 🙂

    • Too funny! I am having this recipe tonight too! I think this would be great on the grill! Just keep in mind it might be a little bit more dry than when you bake it since it won’t be cooked right in all the juices. Please check back in and let me know how it turns out! 🙂

      • Thank you so much!
        I am really excited about making this! I’m in college, majoring in nutrition, and have a class that does something called “Friday Cafe” where each of us found and submited recipes (which I submitted this one) then plan 3-course meals. We cook for like 75 people so I wanted to make sure I won’t over or under estimate haha

    • I would say up the cook time to 60 minutes for the larger cut. Just be sure the thermometer reaches 145º in the thickest part of the roast and let it rest for another 10 minutes after removing it from the oven to continue cooking. Enjoy!

  20. Hello! This recipe looks great and I can’t wait to try it. Was wondering if there was anything you could substitute for the mustard. We just don’t eat or like the taste of it. Thank you so much!

    • I would like to say that the mustard flavor is practically non existent so I recommend giving the recipe a try as is. However, if you don’t have mustard on hand or are adamant about leaving it out, I wouldn’t worry about doing any subsititutions. I’m sure the recipe would work out as is sans mustard. 😄

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  22. I need to make this with 5 pounds of pork tenderloin, 2 packages with 2 tenderloins in each. I figured I could double the recipe and put it in a large pan. Will this work?

  23. Made this recipe last year for our family Christmas get-together. It was such a hit that I am making it again today for this year’s get-together! Thanks so much for such a wonderful recipe, and Merry Christmas! 🙂

  24. So excited to try this for New Year’s Day! If I need to cook three packages (6 small tenderloins) or around 7.5 lbs, do you have a recommendation for cool time? Have you made this many before? Was thinking of doing two dishes with three tenderloins in each.

    • Your guests will love it! I have never cooked that many. Perhaps you mean cook time, and not cool time? I would recommend cooking (and cooling) per recipe instructions. It really comes down to the internal temperature of the meat so just be sure to check it after the time is up and every five minutes there after if need be until it is up to temperature. Wishing you a wonderful 2016! Enjoy!

      • I’m going to try cooking in crock pot. I didn’t have soy sauce so I used balsam wine vinegar, plus I added onion & garlic & 1/2 cup of red wine. Cooking now I’ll let you know. I like to tweak recipes once I have a basic recipe.

  25. We LOVE this recipe! Thanks much for sharing. ..great combination of flavors. It’s become our favorite tenderloin recipe. My husband’s a beekeeper, so we enjoy finding recipes that make good use of our honey. Thanks again!

    • Yes! Love to read these types of comments! So happy to hear that this recipe is such a hit in your household. Another great recipe I have on here that uses honey is my Honey Pecan Cristed Salmon. Give it a try! 😄

  26. Just finished dinner. My family said they loved this recipe. I have been making the same pork tenderloin recipe for years and now this is our new favorite!

  27. OMG!!! That is all I can say. The name says it all it was absolutely amazing and the whole family ate every bite. Thank you Thank you Thank you!!! I will be sharing this with all my friends:)

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    • I do not provide nutritional info for my recipes as it varies so drastically based on the brands and products you use. Hope that won’t keep you from trying the recipe because it really is delicious. 🙂

  29. This is the most amazing sauce and marinade. Instead of using orange juice and honey, I substitute orange marmalade. It is just outstanding!

  30. I just tried this tonight for supper and you are right, it really is the best pork tenderloin ever! I didn’t have orange juice and didnt feel like going to the store to get some, so I substitiuted lemon juice and added a bit more honey. It is delicious! Next time I will go get the juice to see what the difference would be. Thank you for sharing

  31. I love this but I do have one question do you think you could do this on a grill We are going camping and I’d love to make it on the campfire

  32. This was amazing! Definitely worthy of serving to dinner guests. The sauce was delicious. We served it over basmati rice. Will be making this again and again!

  33. Truly fabulous! !
    Used low sodium soy and served with roasted whole baby carrots
    Good enough to impress guests!
    Thank you!,

  34. I’m going to marinate the tenderloins in the sauce 5-6 hours, save and boil the sauce, then cook them uncovered in the sauce, basting every 10-15 minutes, in my smoker at 350°. I’m betting they are killer good. More later.

  35. This was seriously delicious!!! I used some poultry seasoning as I did not have the rosemary and added a tsp of brown sugar. LOVED IT as did my family!! Definitely going to serve to company, too!!! Thanks for sharing:)

    • Yes, that is correct. I have always cooked my tenderloins for at least 45 minutes but most importantly you want the internal temperature to reach at least 145°. I’ve made this recipe dozens of times and it is never turned out dry. Perhaps you typically cook your tenderloins at a higher temperature?

  36. Prior to this my husbands favorite meal was the pork and dumplings his grandmother made when he was young. Though I tried and tried mine never was as good as granny. So I gave up. I saw this recipe while searching for recipes for pork tenderloin and decided to try it. My husband says this is the best pork he has ever eaten. I am making it again tonight!

    • Definitely! However, after marinating I would probably take half the sauce and put it in a pan to simmer so PU have a sauce for serving and use the other half to baste while it is grilling. Enjoy!

    • Definitely! However, after marinating I would probably take half the sauce and put it in a pan to simmer so PU have a sauce for serving and use the other half to baste while it is grilling. Enjoy!

  37. We absolutely love this recipe. Every time I make it for someone they rave about how tasty it is and love the sauce too. I’ve never written a comment before but your tenderloins are absolutely amazingly delicious. Thanks so much for sharing with all of us.

  38. I made this last night and everyone loved it! My husband asked why I don’t make this more often. I made it for 3 people and there was barely any left overs, but the leftovers were even better, since it sat in the marinade. Thanks for the recipe!

  39. Tender, delicious. I marinated for a few hours just because I had the time. Made only 1 tenderloin (2-3 people) but kept marinade as written. 1/2 way thru cooking added a tiny bit of water to bottom of pan. Timing is perfect. Loved the sauce, the Asian taste. Next time might add some ginger to marinade and garnish with chopped scallions. Served with rice. Bright green would be nice…snow peas, bok choy?

  40. Made this tonight, holy crap best pork tenderloin ever. The sauce was to die for! Next time I’m doubling the sauce because some burnt off in the pan while cooking. So easy and so delicious!

  41. Hi, just checking on the cook time. 45 minutes seems too long, yet no reviews stated a problem. My tenderloin package is 2.25 lbs total. Each piece just a tad over a lb. I normally cook about 20 min per lb Since the meat is already in 2 pieces, is 45 minutes correct? Looking forward to making this, sounds great! Thanks!

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  44. Hello, I am very excited to make this for Thanksgiving this week! With just my husband and myself we don’t like to cook a turkey, so pork it is! I do have a question as I really never cook pork – I have two loin chops, each slightly over 1 lb. Would this work? And would you recommend altering cooking time at all?

    Thank you!

    • What an honor to have my recipe served for Thanksgiving! Wow! This recipe is written to be made with 2 one pound pork tenderloins. Is that what you have? I can’t imagine 1 lb chops so just want to be sure I am clear what cut of meat you have as there is a huge difference between a chop and a tenderloin. A chop is similar to a single serve “steak.” If you do have 1 lb tenderloins then just make the recipe as written.

  45. Hello! Your pork tenderloin recipe sounds delicious! How many people does this amount serve? I am thinking of doing this for Christmas Eve dinner with 10-14 people. Could you give me some guidance on how many pounds I would need and how long to cook it? The tenderloins that I purchased are whole weighing around 2 1/2 lbs. each. I appreciate any help you can give me!! Thanks so much!!

    • Why thank you! I’d say a 2 lb tenderloin will serve 4–6 adults. I recommend having about 1/3–1/2 pound of meat per person. So if you have 14 people, I would say cook about 6 pounds and you should have enough for everyone. Or if you are like me, cook a little extra so you have leftovers. This is great on sandwiches the next day! 😉

      Cook time is about 20–25 minutes per pound. But keep in mind that is for each tenderloin. If they are spaced out or in separate pans I would say about 50–60 minutes. But as always, pay more attention to the thermometer than the time. Just be sure the thermometer reaches 145º in the thickest part of the roast and let it rest for another 10 minutes after removing it from the oven to continue cooking. Enjoy!

      • Thanks so much! I posted the same question again this morning not realizing that you had answered my first post. Please excuse and thank you so much for your help! Merry Christmas!

  46. My wife is teaching quilting this afternoon, so I’m on kitchen duty. Wanted to make lunza, a Cypriot pork tenderloin dish, but couldn’t find a recipe I liked. So yours it is. Like others I had no OJ & didn’t want to drive, so have substituted fresh lemon juice and added 1 T of brown sugar. Also did a presoak in red wine but will drain and cook in the sauce & baste as per your recipe. Happy to provide feedback…but you haven’t had a single negative yet!

  47. The recipe calls for cutting the 6 garlic cloves in half but one only puts 6 holes in the pork. Does putting 2 halves in the hole release more flavor than the whole clove ? Or should I poke 12 holes to spread out the garlic flavor ? Thank you.

  48. I am planning on making your delicious-looking recipe for Christmas dinner this year. However, I have a crowd to feed and have three 2 1/2 pound whole pork tenderloins to work with. Any suggestions on cook times? I’m sure it will take longer than the 45 minutes that you suggest for the two 1 1/4 pound tenderloins, but just don’t know how much time to allow. Your help would be greatly appreciated! Thank you!!

  49. I agree that it is not an overrated statement. It was an excellent pork tenderloin recipe, and will now be our new favourite. Thank you for sharing.

  50. Thank you so much for sharing this recipe! I have made it several times in the past year and it has been a big hit with both family and friends. The only substitution I make is organic coconut sauce (natural soy sauce substitute) in place of the soy sauce. I am going to try pineapple in place of orange juice when I make it next to see as I’ve seen in some of the other comments just out of curiosity. Three thumbs up for this delicious recipe!

  51. wow, pretty epic recipe. The sauce is so well combined together, no single flavor stands out, they all just fabulously combine and create an amazing taste. i used pork chops, cooked for 45 minutes, turned them around once they came out soft and super yummy! Thank you so much, its a KEEPER

  52. Tried this tonight and my entire family loved it! My husband and both teenage boys said it’s the best pork tenderloin I’ve ever made – and I’ve tried making it MANY times. Thank you!

  53. Made the pork tenderloin for dinner tonight the family and I thought it was really good I’d recommend anybody to make it and I’m definitely going to make the it again. Thank you Denise

  54. Why is there no salt in this recipe? Is it simply not mentioned? I’m afraid if I don’t season it it will be very bland.

  55. This marinade was AH-mazing. I cook a lot of pork tenderloin, so it was nice to find another really good marinade to add to the list. THANKS!

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  57. Omg!!! This was amazing and so easy to make. The entire family devoured it! They want it again next week. Thanks for the recipe.

  58. This looks great and I’d love to try it. Neither of us like rosemary. Would it take away too much from the dish if we omitted it?

  59. I am trying this today in the crock pot. I see that many comments have asked about it but doesn’t look like anyone has followed up. Have you had a chance to try it or heard back from anyone who has?

    • It came out delicious in the crock pot! I made a gravy with the juices on the stove top and served it with mashed potatoes and cheesy baked asparagus. So yummy!

      • Natalia, would you tell me how long you cooked it in the Crock Pot? Did you sear it first ? Thanks so much for letting us know how it turned out cooking it this way, And a big thanks to Diva di Cucina for the recipe. Want to try this ASAP in the oven…… as soon as I either fix it or get a new one (that’s what I’m hoping for). But till then, I will try the Crock Pot.

  60. This is quite literally the best pork tenderloin I’ve ever had. I finished my meal and found myself running my finger along the plate to get the extra sauce….sure sign of deliciousness. YUM!

    • So sorry I missed your comment and for the delayed response! If you want to be able to freeze, I recommend making the marinade in a freezer bag and placing the uncooked tenderloin in the bag and freezing it together. That way when you are ready to cook it, you can just take the whole bag out of the freezer in the morning and as it defrosts it will also marinade. Then you can just pour it all into a baking dish at once and cook as the directions say.

  61. This is so delicious. Tossed sliced summer squash and zuchinni in the juices too and served with mashed sweet potaoes. This recipe is a keeper!

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