Simple Savory Roast Pork Tenderloin

Savory Roasted Pork Tenderloin

The picture doesn’t do this pork justice (one of the serious downsides of trying to photograph food quickly so you can eat it). Even the kids, who always say they don’t really like pork, loved this. The pork is really tender and the flavor is great. I love garlic, so I left the garlic pieces in the sliced pork, but I would take them out if serving to guests. This is great served with a balsamic mustard sauce – recipe follows, but I didn’t make the sauce this time, so it’s not pictured.      Serves 6


  • 1 Medium sized Pork Tenderloin (usually there are two loins per package – totalling  2-3 lbs.)
  • 4-6 TBS. Olive Oil (I used 1/2 Blood Orange flavored Olive Oil)
  • 2 TBS. Fresh Orange Juice
  • 1 TBS. Fresh Orange Zest
  • 2 TBS. Balsamic Vinegar (if you can find cherry or pomegranite flavored – even better)
  • 1/3 Cup Dry White Wine (I used a Sauvignon Blanc)
  • 4 TBS. Fresh Basil – chopped
  • 4 TBS. Fresh Oregano – chopped
  • 1 TBS. Fresh Thyme
  • 1 TBS. Fresh Rosemary
  • 2-3 Cloves Fresh Garlic
  • 2 tsp. Salt
  • Freshly Ground Pepper


Peel the garlic cloves and cut each lengthwise into 3-4 slices. Make small slits in the pork loin and stuff with garlic. Combine olive oil, balsamic vinegar, orange juice, wine and orange zest in a non-reactive bowl or baking dish and add pork (you can also use a ziplock bag). Cover with plastic wrap and allow to marinate in refrigerator for 2-6 hours. Preheat oven to 350 degrees.Remove pork from marinade, season with salt and pepper and cover with herbs. Cook pork for about 30-40 minutes (depending on size of your pok tenderloins) – the internal temperature should be  145 degrees. Allow meat to rest for a few minutes tent with foil) and then slice and serve.

Balsamic Mustard Sauce:

  • 1/2 Cup Balsamic Vinegar
  • 1/4 Cup Dijon Mustard
  •    1 TBS. Butter

In a small saucepan, heat balsamic vinegar until it is reduced and becomes syruppy. Add Dijon mustard and butter and combine until well mixed. Serve warm over pork, beef, or poultry.


One response to “Simple Savory Roast Pork Tenderloin

  1. Pingback: Stewed Pork Roast « Mark W. Ingalls

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