Fun Fact: I made TWO tenderloin roasts at the same time, using two different marinades and simply separated them with aluminum foil "boats" in my roasting pan so I would have options for the week!
And if you're like me, and have no idea what the heck a pork tenderloin is, it looks like this.
Roasted Pork Tenderloin
Pork Tenderloin (mine was a bit over 1 pound)
Marinade of Your Choice - I used a honey mustard
Roasting Pan (you don't REALLY need the rack to place the tenderloin on in the pan)
Aluminum Foil (hello, easy clean up!)
Meat Thermometer IF you care to be so cautionary, I live life on the wild side and don't own one
1. Marinate your meat overnight, this will ensure it's juicy, DO IT!
(I simply put my meat in a ziplock bag, added the marinade, and let it sit overnight 12 hours)
2. Pre heat your oven to 450 degrees
3. Line your roasting pan with aluminum foil
4. Add your meat, make a few slits with a knife and rub the marinade from the bag in the creases
5. Roast at 450 degrees for 15 minutes
6. Drop the temperature down to 350 degrees for 15-25 extra minutes depending on the size of your roast, and how pink you'd like your meat. Pork CAN be eaten pink, but must be cooked to 145 degrees. I do not own a meat thermometer so I erred on the side of caution and made sure there wasn't so much pink in my tenderloin. I had two approximately 1 lb. tenderloins and did an additional 17 minutes.
7. Let the meat REST once out of the oven for 3-5 minutes before slicing
6. Take out of the aluminum foil, place on a plate and slice, covering with the foil drippings
- Other Marinade options that go well with pork: honey anything, garlic rosemary, balsamic
- Serve with your starch of choice, I'm all for sweet potatoes with this meal and green bean fries
- If making this as a meal prep option - let the meat REST, then slice it and let cool before storing
- For reheating, DO NOT MICROWAVE, it will lose it's juiciness, I'm weird and like food cold, but the broiler has worked best for ensuring it remains tender, only need to keep under the broiler for a few minutes!
- Are you a fan of pork tenderloin? Or the OTHER white meat in general
- What marinade would you try?
- Do you prefer marinades or seasoning blends?
- What lean pork should I try next?