Place all of the ingredients for the marinade into a medium-sized bowl and stir together. Add the pork tenderloin, turning it over in the bowl to coat in the marinade. Cover and refrigerate for at least 1 hour, ideally 4.
Take the tenderloin out of the refrigerator 1 hour before cooking.
Preheat the oven to 425°F. Place a large skillet on medium-high heat. Once the pan comes to temperature, add the oil. As soon as the oil starts to shimmer, carefully add the tenderloin, leaving it to cook undisturbed for 2½ minutes. Using tongs, turn the tenderloin over and cook for an additional 2½ minutes.
Using a pastry brush, brush the top of the tenderloin with any remaining marinade before transferring the skillet to the oven. Roast the tenderloin for 12 to 14 minutes or until pork reaches 155°F - 160°F. Remove skillet from oven and allow the pork to rest for 5 minutes.
Slice the pork tenderloin about ½-inch thick. Serve immediately with suggested sides.
Oven-Roasted Pork Tenderloin
Ingredients
1lb. pork tenderloin
2 tablespoons extra virgin olive oil
For the marinade:
4 garlic cloves, finely diced
2 tablespoons grain or Pommery mustard
1 tablespoon brown sugar
½ teaspoon chili flakes
a sprinkle of salt and pepper
2 tablespoons extra virgin olive oil
Directions
Place all of the ingredients for the marinade into a medium-sized bowl and stir together. Add the pork tenderloin, turning it over in the bowl to coat in the marinade. Cover and refrigerate for at least 1 hour, ideally 4.
Take the tenderloin out of the refrigerator 1 hour before cooking.
Preheat the oven to 425°F. Place a large skillet on medium-high heat. Once the pan comes to temperature, add the oil. As soon as the oil starts to shimmer, carefully add the tenderloin, leaving it to cook undisturbed for 2½ minutes. Using tongs, turn the tenderloin over and cook for an additional 2½ minutes.
Using a pastry brush, brush the top of the tenderloin with any remaining marinade before transferring the skillet to the oven. Roast the tenderloin for 12 to 14 minutes or until pork reaches 155°F - 160°F. Remove skillet from oven and allow the pork to rest for 5 minutes.
Slice the pork tenderloin about ½-inch thick. Serve immediately with suggested sides.
Oven-Roasted Pork Tenderloin
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Pork tenderloin marinated with grain mustard, garlic, chili and brown sugar, seared then oven-roasted…
Delicious OVEN-ROASTED PORK TENDERLOIN is a very fine main!
Every time I make this recipe (which is a lot), I always appreciate the way the pork remains tender, juicy and full of flavour. I especially like the simplicity of making oven-roasted pork tenderloin this way; try it once and you’ll see why it ranks as a top-rated pork tenderloin recipe. It sure is delicious.
We’re recommending this as a perfect weekday meal recipe because you can prep the marinade and tenderloin at the start of your day, making it easy to cook later. Of course, every really good main deserves equally amazing sides and I’ve listed my suggestions for those at the end of this post.
If you’re like me, you’ll be making it once a week, so keep this recipe close at hand. Bookmark the page or PIN it to one of your favourite boards. Sharing it with friends is a good idea too – if you’re lucky, they might make it for you one night!
Here are a few reasons why it’s so worth making:
INGREDIENTS
The ingredients are standard pantry fare for me, so I always have them on hand. No two ways about it, garlic, mustard and brown sugar are the perfect combination for pork.
For the tenderloin itself, look for one already trimmed of fat. This recipe serves two, but you can expand it by using a larger skillet and searing a number of tenderloins at once. Yes, dinner for four, six or eight can be achieved!
MARINADE
Although this marinade was concocted quite by accident, I remember my goal was to create something tangy, spicy, sweet, salty and fragrant. Please do me a favour – try the recipe as written the first time you make it and let us know what you think in the comment section below.
After that, get creative and swap the grain mustard for Dijon, try grated ginger and honey, or replace the salt with soy. This is the sort of forgiving recipe that’s perfect for experimenting.
PAN-SEAR, OVEN-BAKE
In terms of how to cook pork tenderloin, don’t let our two-stage cooking process worry you; we’ll have you feeling like an expert chef in no time. Step one is to pan sear the tenderloin, which browns the outside and locks in the juices. Step two is roasting it in the oven, where the meat cooks evenly to perfection. It really is a superior way to prepare this cut of pork.
REST, SLICE, SERVE
We treat oven-roasted pork tenderloin as we do turkey or roast beef giving it time to rest after it’s been cooked. These five minutes give the interior of the tenderloin a chance to catch up with the doneness of the outside.
A general rule of thumb, the internal temperature of pork should be between 155°F – 160°F, with the meat being slightly pink in this range. Of course, you can cook it longer if you enjoy it more well done. Tenting it with foil during the rest stage also increases doneness.
Make like me and trim a bit of meat off the end to try as soon as it’s ready. Savour that first bite, you deserve it.
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Ingredients
1lb. pork tenderloin
2 tablespoons extra virgin olive oil
For the marinade:
4 garlic cloves, finely diced
2 tablespoons grain or Pommery mustard
1 tablespoon brown sugar
½ teaspoon chili flakes
a sprinkle of salt and pepper
2 tablespoons extra virgin olive oil
Directions
Place all of the ingredients for the marinade into a medium-sized bowl and stir together. Add the pork tenderloin, turning it over in the bowl to coat in the marinade. Cover and refrigerate for at least 1 hour, ideally 4.
Take the tenderloin out of the refrigerator 1 hour before cooking.
Preheat the oven to 425°F. Place a large skillet on medium-high heat. Once the pan comes to temperature, add the oil. As soon as the oil starts to shimmer, carefully add the tenderloin, leaving it to cook undisturbed for 2½ minutes. Using tongs, turn the tenderloin over and cook for an additional 2½ minutes.
Using a pastry brush, brush the top of the tenderloin with any remaining marinade before transferring the skillet to the oven. Roast the tenderloin for 12 to 14 minutes or until pork reaches 155°F - 160°F. Remove skillet from oven and allow the pork to rest for 5 minutes.
Slice the pork tenderloin about ½-inch thick. Serve immediately with suggested sides.
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