Pork tenderloins marinated in the PERFECT combo of flavors then baked to perfection with this fool-proof recipe.
JUMP TO RECIPEI absolutely love this marinade! Along with garlic and Dijon mustard, the marinade has hints of an Asian zing with ginger and soy sauce too and I am smitten with it!
When you bake this marinated pork then baste it with the simple glaze at the end, you'll be strutting around throwing chef's kisses at the mirror 😋
The marinade works beautifully with chicken too - especially thighs! Especially if you throw them on the grill! If you do, double the glaze recipe so you have plenty to baste them with.
OK, don’t freak out on me. But I cook pork tenderloin (and loin) medium, leaving a tad of pink. It’s perfectly safe! People have been overcooking pork forever, mostly due to the old USDA guidelines. They've finally updated them! The new recommended temperature is 145 degrees – a whopping FIFTEEN degrees lower than before. That’s a huge difference.
"Our consumer research has consistently shown that Americans have a tendency to overcook common cuts of pork, resulting in a less-than-optimal eating experience,” said Pamela Johnson, director of consumer communications for the National Pork Board. “The new guidelines will help consumers enjoy pork at its most flavorful, juicy – and safe – temperature."
I've been cooking it to 150-ish for quite some time based on the Food Network recommendations which are usually lower than the USDA. I figure Food Network knows more about what tastes good than the USDA.
If you don’t want to try it this way or if you prefer yours well done, by all means, cook away! This recipe should get the loins to 150 degrees (medium) but cook 10 minutes longer for 160 degrees (well done).
Recipe for Perfect Pork Tenderloin
Perfect Pork Tenderloin
Perfectly cooked baked pork tenderloin marinated in garlic, ginger, brown sugar, soy sauce, dijon mustard and sesame oil finished with a simple glaze.
Ingredients
- 2 pork tenderloins
- 4 cloves garlic, minced
- 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground)
- 1/2 teaspoon black pepper
- 3 tablespoons brown sugar
- 1/4 cup soy sauce
- 2 tablespoon Dijon mustard
- 2 teaspoons sesame oil
- 1/4 cup brown sugar
- 2 tablespoon Dijon mustard
- 2 tablespoon soy sauce
Instructions
- Add tenderloins to a gallon-sized zip-top bag or sealable container; set aside.
- Combine garlic, ginger, pepper, brown sugar, soy sauce and Dijon mustard in a small bowl and mix well. Whisk in sesame oil until mixture is emulsified (oil isn't separated from the liquid). Pour marinade over tenderloins and refrigerate 8 hours or overnight.
- Preheat oven to 350 degrees.
- Spray a 13x9 (or larger) baking pan with cooking spray then arrange tenderloins in pan so that they are not touching.
- Pour marinade over tenderloins then bake, uncovered, at 350 degrees for 30 minutes.
- Combine ingredients for glaze then brush over both tenderloins. Return tenderloins to oven and continue cooking 10 minutes or until cooked to your desired temperature: Medium rare - 145 degrees, Medium - 150 degrees, Well done - 160 degrees
- Remove tenderloins from oven, cover loosely with aluminum foil and rest for 5-10 minutes before serving.
Notes
- I always trim the silverskin from the tenderloins but you don't have to.
- If only cooking one tenderloin, check temperature 5 minutes earlier as it will cook more quickly.
- I'm sure this recipe could be used to cook a whole pork loin but I'm not sure about cooking times.
I am not the sharpest tool in the shed, but what size tenderloins? Sounds so good; can't wait to try.
ReplyDeleteMost weigh approximately 1 pound.
ReplyDeleteThanks so much!
DeleteSesame oil is the best!! Grilled or sautéed veggies in sesame oil are soooo yummy!!
ReplyDeleteLooks Amazing! I remember an episode of Emeril from years ago when he was telling his audience to not overcook the pork. I had in my head that he even said then to cook to 145.
ReplyDeleteMy dad told me about cooking pork with a tad pink about twenty years ago, and We survived.
ReplyDeleteGreat advice.
My mother cooked pork very pink (as well as lamb, her burgers were also pink but beef? Was still mooing). Glad to know I'm not alone in hating overcooked meat.
ReplyDeleteThis looks amazing! Can I make this in the crockpot instead? Would I just throw in the pork and pour the marinade over it and cook for (?) hours? Thank you!
ReplyDeletePerhaps but I really don't know how long to cook it. I'd guess and say high for 3-4 hours.
DeleteLooks delicious, what would you suggest as side dishes, besides green beans?
ReplyDeleteThis is a great recipe. It would be even better if I could ever remember to marinate over night! Thanks
ReplyDeleteWhich sesame oil do you prefer - light or dark?
ReplyDeleteCan you cook this in crocpot? How long would it take? Thanks
ReplyDeleteShould we sear the tenderloins before roasting? I usually do. Thanks for info.
ReplyDeleteNope, just follow the recipe :o)
DeleteThis was delicious! We had it for dinner tonight, and the port was super tender, and so flavorful! I only had one tenderloin, so I cut the sauce in half. It took longer than 30 minutes in my oven, but you never know about ovens. Thanks so much!
ReplyDeleteWe made this last night and it was A. Ma. Zing!! on our regular rotation list now lol. Very good marinade even thought we only had 90 minutes. Can hardly wait to marinade all day
ReplyDelete