Pork Tenderloin Recipes:
Easy Marinated Baked Pork Tenderloin Recipe



Here's my favorite of all the pork tenderloin recipes I've tried. It's a quick meal that is easy to make, turns out every time, and tastes delicious!



This is a marinated pork tenderloin recipe - so don't forget to leave time for it to marinate! You'll need at least a few hours.

If your pork is frozen, thaw it the day before you are going to cook it so that it can marinate all day long.



Check that you have these staples at home

  • in the cupboard

    • tamari
    • honey
    • balsamic vinegar
    • garlic

Buy these ingredients

  • pork tenderloin

Get out your equipment

  • Essential

    • a baking dish
    • a small bowl
    • measuring cups and spoons

  • Nice to have but not necessary

    • a meat thermometer
    • a garlic press (if not, mince the garlic with a sharp knife)
    • a whisk (if not, use a fork)
    • a cutting board and sharp knife




    The recipe

    2 pounds/1 kg pork tenderloin

    1/4 cup/60 mL tamari

    1/4 cup/60 mL honey

    2 Tbsp/30 mL balsamic vinegar

    2 cloves garlic, pressed

    Place the pork in a baking dish.

    In a small bowl, whisk together all of the other ingredients.
    Pour over the pork.
    Cover the baking dish, put it in the refrigerator and let the pork marinate for several hours.

    Later, preheat the oven to 350F/180C.

    Remove the cover from the baking dish and bake for about an hour, basting occasionally.

    Slice into medallions.



    Substitutions

    • Use soy sauce instead of tamari.

    Ideas for making this recipe your own

    • Try using another sweetener instead of honey - like maple syrup, brown sugar or brown rice syrup.

    • Use more garlic if you are a real garlic lover.

    • Try using another vinegar in place of the balsamic vinegar.

    Tips

    • The longer you marinate this, the better!

    • Pork is cooked when its internal temperature reaches 160F/71C. At this temperature, the pork may still be pink and moist inside. That's OK! If you don't have a meat thermometer, the only way to be sure that the meat is safely cooked is to wait until it is no longer pink inside - at which point it may be dry and overcooked. The moral of this story: get a meat thermometer!

    • What are "medallions", anyway? They are just slices of pork tenderloin! Slice the pork about 3/4 of an inch thick.




    Menu suggestion

    Serve this dish with