Try this oven-baked pork tenderloin recipe for a tasty meal that everyone will love! First, you’ll take the tenderloin and rub it with some spices and herbs. Next, you’ll cover it in a yummy sauce made from honey, garlic, soy sauce, and Dijon mustard. This sauce gives the meat an amazing taste.
I made this meal for my whole family using two tenderloins. My dad, who grew up in Poland where they eat a lot of pork, said it was one of the best pork dishes he’s ever had! The sauce has a mix of flavors that work really well with the tenderloin. This recipe is easy to make, and the results are great. Give it a try, and I bet you’ll love this tender and juicy oven-baked pork tenderloin as much as we did!
But first, check out this video recipe for oven-baked pork tenderloin and see how easy it is to make:
Oven-baked pork tenderloin is a delicious meat dish. It comes from the lean muscle along the backbone of the pig. This meat is tender and has a mild flavor, making it a favorite for many. Preparing pork tenderloin in the oven is straightforward and doesn’t require a lot of effort.
WHAT YOU NEED:
Pork tenderloin – Pay attention to the silverskin that often covers the tenderloin. This connective tissue is not pleasant to eat. Its presence can also make the tenderloin become tougher during cooking, so it should be carefully removed. To remove the silverskin, you need a sharp knife.
Spices and dried herbs – Before frying or baking the tenderloin, you should rub it well with a mix of spices and dried herbs. You’ll need: garlic powder, salt and pepper, sweet paprika powder, as well as dried thyme and dried rosemary.
Ingredients for the sauce: liquid honey, garlic cloves grated or finely chopped, Dijon mustard, and soy sauce. If you want the sauce to have a bit of a kick, add some spicy sauce like Sriracha.
How to Make Oven-Baked Pork Tenderloin: Step-by-Step Recipe
STEP 1.
Rinse the tenderloin, pat it dry, and remove the silverskin using a sharp knife. In a bowl, mix together the spices and herbs, which are garlic powder, sweet paprika powder, salt, pepper, dried thyme, and dried rosemary. Rub the tenderloin well with the spice and herb mixture on both sides (all over the tenderloin).
STEP 2.
In a bowl, mix together the liquid honey, grated garlic, soy sauce, and Dijon mustard. If you want the sauce to be spicier, add a teaspoon of hot sauce, like Sriracha. The ingredients should be well combined.
STEP 3.
Heat vegetable oil in a pan and sear the tenderloins for 3 minutes on each side, then transfer them to a baking dish. Once the tenderloin is in the dish, pour the sauce over it (use just over half of the sauce, the remaining sauce will be used after baking).
STEP 4.
Place the tenderloin in a preheated 190°C (375°F) oven and bake it for the first 15 minutes. Then remove it, cover with aluminum foil, and bake for an additional 10 – 15 minutes. After that time, take it out of the oven, wait 5 minutes, and drizzle with the remaining sauce. You can also drizzle the sauce directly before serving. That’s it… Enjoy ♥.
The recommended internal temperature for cooked pork tenderloin is 63°C (145°F) followed by a 3-minute rest. This will result in a slightly pink center, which is both safe and preferred by many for its juiciness. If you prefer it without any pink, you can cook it to a higher temperature, but don’t exceed 71°C (160°F) to avoid overcooking and drying out the meat.
Storing Cooked Pork Tenderloin:
Let the pork tenderloin cool down to room temperature.
Place it in an airtight container or wrap it tightly in aluminum foil or plastic wrap.
Store it in the refrigerator for up to 3-4 days.
Reheating:
Preheat your oven to 165°C (325°F).
Place the pork tenderloin in an oven-safe dish.
Cover it with aluminum foil to keep it moist.
Heat for about 20-25 minutes or until it’s warm all the way through.
Before serving, you can drizzle any leftover sauce on top if you like.
Remember: Don’t reheat the pork more than once to keep it safe to eat.
Looking for other pork recipes? Be sure to check out these:
Oven-baked Italian meatballs. Tender and Juicy! – Pasta Mama Cooks
Pork meatballs with creamy mushroom sauce. – Pasta Mama Cooks
Oven-Baked Pork Tenderloin. Printable Recipe!
Oven-Baked Pork Tenderloin.
Ingredients
- 2 pork tenderloins
- 1 tbsp sweet paprika
- 1 tbsp garlic powder
- 3/4 tsp salt you can use more (up to a full teaspoon) or less (half a teaspoon) depending on your preference
- 1/2 tsp pepper you can use more
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 3 tbsp olive oil or vegetable oil for frying
Ingredients for the sauce:
- 2 tbsp liquid honey
- 2 tbsp soy sauce
- 4 garlic cloves grated or pressed through a garlic press
- 1 tsp Dijon mustard
- 1 teaspoon of hot sauce, like Sriracha – optional
Instructions
- Rinse the tenderloin, pat it dry, and remove the silverskin using a sharp knife. In a bowl, mix together the spices and herbs, which are garlic powder, sweet paprika powder, salt, pepper, dried thyme, and dried rosemary. Rub the tenderloin well with the spice and herb mixture on both sides (all over the tenderloin).
- In a bowl, mix together the liquid honey, grated garlic, soy sauce, and Dijon mustard. If you want the sauce to be spicier, add a teaspoon of hot sauce, like Sriracha. The ingredients should be well combined.
- Heat vegetable oil in a pan and sear the tenderloins for 3 minutes on each side, then transfer them to a baking dish. Once the tenderloin is in the dish, pour the sauce over it (use just over half of the sauce, the remaining sauce will be used after baking).
- Place the tenderloin in a preheated 190°C (375°F) oven and bake it for the first 15 minutes. Then remove it, cover with aluminum foil, and bake for an additional 10 – 15 minutes. After that time, take it out of the oven, wait 5 minutes, and drizzle with the remaining sauce. You can also drizzle the sauce directly before serving. That’s it… Enjoy ♥.The recommended internal temperature for cooked pork tenderloin is 63°C (145°F) followed by a 3-minute rest. This will result in a slightly pink center, which is both safe and preferred by many for its juiciness. If you prefer it without any pink, you can cook it to a higher temperature, but don’t exceed 71°C (160°F) to avoid overcooking and drying out the meat.
Video
