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Today’s guest post is from Monica at Lick the Bowl Good. The ingredients for this pork tenderloin recipe is on my iPhone grocery AP right now. I can’t wait to try it! Enjoy the recipe! I know I will!
I used to think that I didn’t like pork tenderloin because the only kind I ever had was the pre-marinated, overly salty stuff from the supermarket. And even then, the only time I had it it was dry and tough. My mother in law (bless her heart!) made it this way. Rather than putting the whole loin in the oven or searing it, then roasting it, she’d cut it into medallions and pan saute it with onions and apples. I think her thought was good, but the execution was not. She ruined pork tenderloin for me.
Then one day while strolling through Costco (I love Costco!) I spotted pork tenderloin. There were 2 loins in a pack and they came bundled in 2 packs, so there were a total of 4 loins for around $12-$14. Not a bad price if you ask me. I wasn’t sure how I wanted to flavor it, but I read the cooking directions on the package and planned to follow them. I looked in my pantry and in the refrigerator for ideas, I whisked a bunch of stuff in a bowl, poured it over the tenderloins and 45 minutes later, I swooned.
I wrote down the “recipe” from memory and have been making it this way ever since. Make it, you won’t be disappointed. And the best part is, you don’t have to marinate it, so you can make this when you get home from work or marinate it over night if you wish and pop it in the oven when you get home.
My Favorite Pork Tenderloin
From: Lick the Bowl Good
1 pkg. pork tenderloins (2 tenderloins, about 2-2.5 lbs.)
4 garlic cloves
1/4 cup soy sauce
2 T. country dijon mustard (whole grain mustard)
4 T. honey
2 T. fresh orange juice
1 T. finely chopped fresh rosemary OR herbs de provence
freshly ground pepper to taste
3 T. olive oil
Yield: 1 cup of marinade.
Preheat oven to 350 F. Take tenderloins out of package. Rinse and pat dry. Place in a 9×13-inch Pyrex sprayed with non-stick cooking spray.
In a measuring cup or in a medium bowl, whisk together all the ingredients except for the olive oil. Then slowly drizzle the olive oil while still whisking.
Once removed from the oven, allow the tenderloins to rest on a cutting board for about 10 minutes before slicing. Spoon the pan sauce over the tenderloin medallions and enjoy!
~Monica
Thanks for sharing your mouth-watering recipe with us, Monica!
Visit Monica at Lick the Bowl Good for more great recipes!
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That looks so tender and delicious. I have a pork tenderloin too! Thanks for the great recipe! I stumbled!
Sounds like a simple, healthy recipe!
Thanks for the port tenderloin recipe. I think a lot of people will probably appreciate not needing to marinade. Good post.
I have made this a few times. and holy goodness its amazing. When i make this recipe is the only time my macho man husband allows me too cook meat on anything other then the barbeque. i LOVE this, my family loves this and its so flavorful it can be made for a dinner party. yet so easy i could make it when i get home from a long day at work and still impress the family.
I’m so glad you enjoyed it! We love it too!
I tried to pin this recipe to Pinterest to use later and so I don’t lose it but only was able to pin the picture…please help
Marilyn,
Try pinning my pin:
http://www.pinterest.com/pin/123004633546688969/
Could this be prepared and then frozen in the marinade? Looking for make ahead meals for seniors.
Yes, it can, Christine.
Can this be grilled?
Sure, Robin! I would test it with a meat thermometer to be sure that it is cooked well.
I found your recipe on Pinterest and made it for my family last night. It was easy to make and delicious! Thank you for sharing it.
how could I make this a day ahead and warm it up and still have it be moist? the recipe looks so good but I don’t want to be making anything last minute. Would rather make ahead and warm up on Christmas Day.
thanks
I made this recipe and it turned out fantastic, even the picky eaters in my home gobbled it up. It was moist right through with a wonderful flavor. Thank you for the recipe!
I don’t have actual garlic cloves, just minced garlic. So instead of poking holes into the tenderloins, could I just add a little minced garlic into the marinade itself? Or do you have any other suggestions? I’m so excited to try this recipe tonight, it sounds delicious! 🙂
Sure, that would be fine.
This was FANTASTIC! Easily one of the best, if not the BEST, Pork Tenderloins that I have ever made! Super moist and has so much flavor! So thankful that I stumbled upon your recipe through Pinterest! 🙂
I’m so happy you enjoyed it!
This is a fantastic recipe. I am making it for the second time right now! I put the garlic cloves in between the 2 pieces (most packages come with 2 pieces inside), tied it up with kitchen string, seared it well on all sides in the frying pan and put it in my crock pot. I cooked it on low for about 5 hours and it was unbelievable! I could have shredded it if I wanted to, it was that tender.
I found the sauce to die for and, with the leftover meat and sauce I made shepherd’s pie! I just heated it up the leftover meat and gravy, added some peas and carrots, put it in a casserole dish and topped the whole thing off with some mashed potatoes. I baked it for about 20 minutes and then turned the broiler on to brown the potatoes. Yum to the Mmmmmmmm!!
Thanks for a great recipe!
This was sooooo good! Thank you
Made this today & it was lovely! Family rate it very highly 🙂
Thx for sharing the recipe.
I am SO glad I found your site! I have had this recipe pinned for while and made it several times, this last time I went back to it the site was gone! I was so sad and frantically searched Pinterest for a site that had my beloved tenderloin recipe, and here you are! You saved dinner lol!