Recipe—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.

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


  • 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.


336 thoughts on “Recipe—The Most Awesome Pork Tenderloin Ever”

      1. You can do anything you want! I think that sounds like a fantastic substitution! I love apple sauce with my pork loin so I imagine apple juice would add a lovely flavor. Please check back and let me know how it goes! 😀

    1. I highly recommend potatoes (baked, roasted baby red, or mashed) for your starch and then some cooked greens or corn on the cob for a veggie, and we always have apple sauce with pork in our house. 🙂

  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!

    1. Awwwwwww… That is awesome! I love reading comments like this. Thanks so much for letting me know. This is also a go to recipe in our house. Leftovers are a rairity with this one. lol. 🙂

  2. Made this tonight!!! It was a hit. My 10 year old daughter is not much of a meat eater and she had SECONDS!! Thanks for the post : )

    1. I think the orange juice really adds a lot to the flavors and is is a very difficult ingredient to substitute. I guess the next best thing would be some apple or cranberry juice. If that isn’t an option perhaps some chicken broth. 🙂

      1. I’m sorry to hear that! This has always been a favorite in my house. If you want to try it again perhaps consider leaving out the honey. That would certainly help cut the sweetness. Hopefully you can find some other recipes on my blog more to your liking.

  3. 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

      1. 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

      2. 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!

    1. I made this tonight with a one pound tenderloin but used the ingredients for a two pounder. I used the extra sauce over mashed potatoes and I cooked the pounder for 35 minutes. Big hit with the family.

  4. Delicious! I made this tonight but used maple syrup instead and marinated it for the afternoon. Will definitely be making this again.

  5. 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!!!!!

  6. 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…

    1. 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!

  7. 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?

  8. 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.

    1. 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. 🙂

  9. I am making for 20 people so how big should I get then how do I alter cooking. Are you cooking for a certain time per pond?

    1. 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!

  10. 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!!

    1. 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!

  11. 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!

  12. 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!


  13. By basting, do you means with the fats and juices that are cooking with the meat? Or do I make extra sauce to bast with? Thanks!

    1. 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! 😊

    1. There’s really no substitute for the flavor soy sauce adds to this recipe. However, I have seen recipes online for making your own mock soy sauce using bullion and vinegar. Perhaps take a look at making something like that.

    2. I didn’t have soy sauce either. I substituted by using 2 Tbsp of Worcestershire Sauce and 1 Tbsp water. It worked out great!

  14. Can you taste the Dijon in the final product? I don’t like the actual taste of Dijon but don’t mind using it in cooking.

  15. 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!! 🙂

  16. 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!!

  17. 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 🙂

  18. 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!

    1. 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!

  19. When you press ‘print’ to get the recipe EVERY comment prints out! I just printed about 12 pages that I don’t need! Be careful. However, the recipe is awesome.

  20. 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!

  21. 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 ‘

    1. Just slid the tenderloins in the oven. I’m going to fry some sweet potatos and Ihave some fresh green beans going. Cant wait to try it!

  22. 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!!

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

  24. You’re not kidding. This really is the best pork tenderloin I’ve ever had! Made it last night and it was a HUGE hit.

  25. 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! 🙂

    1. 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! 🙂

      1. 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

  26. If I only have one 2.5 lb tenderloin would it still be a cook time of 45 minutes? I’m not very savvy in the kitchen! TIA 🙂

    1. 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!

  27. 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!

    1. 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. 😄

  28. 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?

    1. I don’t see why it wouldn’t! Since my cooking time is based on 2 lb tenderloins and you have 5 pounds total, just keep in mind you may need to cook them a little longer. Enjoy! 🙂

  29. 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! 🙂

  30. 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.

    1. 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!

      1. 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.

  31. 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!

    1. 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! 😄

  32. 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!

  33. 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:)

      1. Thanks for the recipe. Looks delicious and simple. A lot of recipes I’ve seen for Pork Tenderloin require searing before putting in the oven. Do you recommend this?

  34. I’m making this tonight, My side dish are steamed Brocolli, steam corn, some toss salad. for Dessert Cream puff. does this sound okay!!!!

    1. 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. 🙂

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

  36. 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

  37. 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

  38. I was looking for a good tenderloin recipe…. Search is over! This was easy and amazing. Thanks for sharing!

  39. 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!

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

  41. 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.

  42. Thank you SO much for posting this recipe! It is truly amazing. It is so going in my recipe book permanently! Thank you!!

  43. 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:)

    1. 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?

  44. 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!

    1. 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!

    1. 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!

  45. 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.

      1. Can you roast the pork in the same marinade that you used to marinade overnight?

  46. 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!

  47. 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?

  48. 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!

  49. 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!

  50. 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!

    1. 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.

  51. 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!!

    1. 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!

      1. 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!

  52. 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!

  53. 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.

  54. I used this recipe for a large pork loin roast and it was fantastic. I just had to up the cook time about 30 min.

  55. 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!!

  56. 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.

  57. 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!

  58. 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

      1. I’m sorry that happened. It’s possible that the pan was too big. I can see how it would burn if the sauce was too thinly spread out. Try a smaller pan next time.

  59. 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!

  60. 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

  61. Tasty, I added some orange zest and put 2 Granny Smith apples and a parsnip in the pan! Lovely compliment.

  62. 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.

      1. Hello, Thanks for the response to my question. I made the recipe. Holy Smokes it is the most delicious pork tenderloin I’ve ever made. It is now going to be my go to pork tenderloin recipe. Thanks for sharing it.

  63. 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!

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

  65. 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?

  66. 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?

    1. 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!

      1. 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.

  67. 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!

    1. 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.

  68. 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!

    1. I know others have tried this in a crock-pot and said it went well. Finally tried it myself and it was wonderful! I cooked it on high for 5 hours. The meat was definitely a different texture as it fell apart and was more like shredded pork. Went great over mashed potatoes with the sauce. Same great flavor but I still prefer in the oven as I love the medallions. 🙂

  69. I made this dish for the mother in law and my better half. What an absolute hit. What I will say was I doubled the marinade and even then had to add abit of water in at the end to try and make more of a sauce (stuck back in the over when the pork was resting). Absolutely delightfull (and I didnt have any rosemary but I am making again today so will have rosemary this time !)

  70. wow that was amazing. So tender and juicy. Took out at 165 degrees let rest for 15 min. Used pan drippings for mushroom sauce

  71. Made this recipe but I was nervous about cooking it a a low temperature, thought it might be tough as it is a lean cut of meat. I cooked it at 425 for a shorter time and it was perfect. The sauce did evaporate and brown in the hot oven. My husband commented on how tender it was. My package of tenderloin contained only one and weighed less. I cooked the extra marinade which we passed as sauce for the sliced meat and mashed potatoes. Delicious sauce and very flavorful meat. I will definitely keep this recipe.

  72. I made this today in the Crock-Pot on low for 7 1/2 hours. I poured the juice in a sauce pan on medium-high. I mixed 2 tbsp cornstarch and 2 tbsp water stirring into sauce pan until thickened. Removed from heat. In a skillet I sauteed mushrooms and onions in a little butter and olive oil until softened. Added gravy to skillet with 1/2 cup beef broth and simmered for 15 minutes. I used the gravy mixture on the pork and on mashed potatoes! Delicious!

  73. I messed up. Was so excited to make this. Was putting it together and realized I have pork loin not tenderloin. Do you think it will still work? Do you think I’ll need to make more sauce? My pork loin is 2 1/2 pounds.

    1. No worries! It’s just a bigger cut of meat. You will need to cook it a bit longer. That being the case, yes, I would probably double the marinade recipe to ensure there is some left over for sauce. I know some people have commented that it has cooked off and there was any left over after cooking. Can’t really go wrong with extra sauce! Hope you enjoy this recipe as much as we do!

      1. Thank you so much for the awesome recipe! I tripled the sauce,and let the pork loin marinate for a couple hours, (since it wasn’t tenderloin), before I cooked it. It was the best pork we’ve ever eaten! So flavorful, and so tender! We loved it! And it was awesome cold the next day too!

  74. Just made this for dinner. We eat pork tenderloin regularly, but this may now be our favorite recipe. I didn’t have OJ and used lemon juice instead, and it was wonderful. Will make this again.

  75. I just made this and oh. my. gosh. This was so delicious and will be making this again soon haha. I only had one large piece of pork tenderloin, not the two pieces, so I increased the cooking time to 60 min based on other reviews and it came out great. Thank you for this wonderful recipe!

  76. I made this tonight and my husband and I thought it was outstanding! The pork is so juicy, the marinade a perfect combination with lots to spoon over the meat. I had it with cauliflower mashed potatoes and plan to make this a staple for my family. Thank you!! I always appreciate simple and delicious!!!

    1. I think so! I am so with you on that. Nothing worse than dry overcooked meat. If you are good about basting a couple of times mid way through cooking you will get a nice juicy meat. Plus this recipe allows for a little extra sauce for drizzling. IN all the times I have cooked this recipe, I can honestly say it has never come out dry. Hope you will give it a try! 😀

  77. Hi, loved this recipe! It will definitely be a go-to for me from now on. Just a word about the splash of citrus…the acid in citrus helps to break down the fibers in any cut of meat making it more tender and allowing a marinade or sauce to penetrate. Cutting it out or substituting a non acidic ingredient will change the outcome.

  78. Just made this tonight with my parents over for dinner. We are all raving over the dish! Thank you for the great and simple dish!

  79. Best pork tenderloin recipe ever – Perfect name for it!!! Have used it many times, always rave reviews.!!!!!!!!!!❤️

  80. I picked up some Pork Tenderloins at Costco. Looked on Pinterest for a recipe and came across your recipe through a Pin. After reading all the great comments on your web page, I was happy to find I had all of the ingredients on hand, so thought, why not. I’ve got to tell you and also thank you, this recipe is fantastic, so tender and so moist. I made it exactly to your recipe, PERFECT. Definitely a keeper.

  81. This is by far THE best recipe. My hubby and I love it. It’s a great pairing with broccoli and Quinoa and brown rice from Costco. WOW!!!!

  82. I made it for dinner tonight. It was a big hit at our house! We are not big fans of sweet so I cut the honey in half (2 tbsp) and added fresh oregano, blended it the orange juice and 3 garlic cloves because I was being lazy. My pork was still a little frozen so i let it marinade in that mixture for a couple of hrs in the fridge. It was delicious and so juicy! Will be making it again many times. Thank you!

  83. Cooked this tonight for the first time- was a major hit with my husband. Only made 1 tenderloin as it is just the 2 of us, but followed the recipe exactly except used pineapple juice instead of orange. The tenderloins were on sale a few weeks ago, so I bought 2 packages (4 tenderloins), put each one in a gallon freezer bag, and put my usual marinade in 3 of them but wanted something different for the last one. I ran across your recipe on Pinterest and it sounded so good, so I mixed it up and poured it into the last bag. Zipped them up and stuck them in the freezer. Took out this one this morning to thaw, tossed it in the pan when it was time to cook it, and served it with white rice, corn, and brussels sprouts. This is def a keeper for us! Thank you!!

    1. You can use a loin in this recipe instead. However, you will want to roast it longer and at a lower temperature so you may want to double or even triple the marinade recipe so it doesn’t all cook off and you have enough to baste it intermittently. Hope that works for you!

  84. This will definitely be my go to recipe from now on. Finally! The sauce was so good and the meat tender. The only thing I might do next time is sear the meat to give a nice crust to the outside. Thanks!

    1. For sure! Just adjust the cooking time. Since they are typically smaller they probably won’t need to go as long. I bet the sauce will be delicious! Please check back in and let me know how they turn out. 😀

  85. I rarely leave comments about recipes, but this pork tenderloin recipe is amazing! So tender and flavorful, and it honestly couldn’t be easier. Foolproof and fabulous! Thank you for posting!!

  86. I made your recipe last night, marinated the pork all day yesterday. Whoa. It is DELICIOUS!! Very tender, the hubs and I both loved it. I will be putting this into regular rotation for sure! Since I used only one of the tenderloins in the package I cut the marinade in half. I did need to add a little water to the pan for basting liquid, but even that gravy turned out amazing – next time I’ll just make the originally required amount of marinade whether I’m making whole tenderloin or just half. Thanks so much! 🙂

  87. This was delicious! I had all the ingredients and I used fresh squeezed oj and rosemary from my garden. It was the best pork tenderloin I’ve ever prepared. Thank for sharing!

  88. Easy recipe and best tenderloin recipe. I set the timer for 7 minute intervals to baste as recommended. Perfect blend of flavors. Served with warm potato and spinach salad. Delicious! Thanks for sharing.

    1. Thanks for sharing your feedback. If you liked the flavor overall, perhaps try it again but cut out or cut down on the honey if aren’t really into the savory sweet flavors.

  89. I just made this tonight and it was awesome! The only thing I’m wondering is why mine produce tons of liquid instead of a glaze. I had to drain it while they were resting and cook it in a saucepan until it did get more sauce lime and thicker. It was excellent though! Do you have any suggestions or reasons as to why mine was not glaze lime? Thanks so much!

    1. Mine doesn’t really become glaze like, definitely more sauce like. Basting the meat with it gives the loin itself a bit of a glaze. I know several people have commented that they simmer the glaze on the stove top to thicken it up so I think you are on the right track there if you want it thicker.

    2. I made this recipe a long time ago it rocked our worlds and we still make it. I’m somehow alerted every time someone comments and I just love it. It is world rocking and I hope you get these notifications too. Thanks for all you do!! 💪🏻👩🏻‍🍳🥰


      1. Awwww… you are the sweetest! I am glad you enjoy the notifications and aren’t annoyed by them. LOL I have never had anyone tell me that they get notifications for other people’s comments so that is a surprise to me! I LOVE LOVE LOVE hearing from people. Thanks for chiming in! 😀

  90. This recipe IS the best Pork Tenderloin recipe ever. My family, like the author’s family, can’t get enough! Some marinates aren’t worth the tome; you can’t taste them after the product is cooked. But this one makes all the difference in the world! I double the marinate so there’s plenty to use on mashed potatoes and bake one tenderloin (two came in the package) the first day and the second (which I left in the marinate) the second night. That way, it’s fresh out of the oven. However, it makes wonderful leftovers, so you can certainly bake both at once. Either way, it’s yummy! By the way, I have made this without the OJ simply when I didn’t have any in the house, and it’s every bit as delicious.

  91. Love, love this recipe and am wanting to make it for our daughter and son-in-law who just had our brand new granddaughter. 😍 I’m wondering if I can make up the marinade the night before and refrigerate until time to use it?
    Thanks for your help and the awesome recipe!!

    1. Absolutely! I do a lot of meal prep on Sundays so sometimes I will make the marinade and store it in a mason jar in the fridge for a couple of days. How lucky they are to have you helping them with such great meals! 😀

  92. I haven’t made this yet, but am preparing to today. I noticed that it does not call for salt. Should I add some or does the soysauce do the job?

  93. This was excellent dish love it, but did add red pepper flakes for little heat. Also used dried Rosemary didn’t have fresh. Will absolutely make again…thank you

  94. This is by far the best pork tenderloin! My husband loves it and he doesn’t eat pork. I tell him it’s chicken 🙂 The kids love it too. One little thing I do is I marinate the tenderloins in the marinade for a couple hours before making it. I also seem to run out of the marinade as it cooks. Maybe that’s because I marinade the meat first – anyway, I always make double marinade. Yummy!!

  95. Have made this several times. Always a hit. I usually serve with either mashed potatoes & broccoli or my fave is mushroom & spinach risotto and toasted asparagus. Delish!

Leave a Reply to Diva di Cucina Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.