This pork tenderloin is perfect for hosting dinner: a fine dining taste but easy to make!
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When my husband and I were first married, we didn’t have much repertoire in terms of cooking nice meals for friends. You know the type: things you’d serve at a dinner party, meals that don’t involve chicken breasts, ground beef or a slow cooker.
Then we discovered this perfect pork tenderloin. It’s a combination of recipes that we’ve lost to the years, but it quickly became the thing we made when we wanted to have a nice meal for friends.
As with most Teaspoon of Nose recipes, it makes a ton of food so it’s perfect as the main dish for a crowd. We hosted ten recently and it was a hit!
It’s also great because it’s not a lot of work the day of. Start it marinating the night before to infuse maximum flavor with minimum effort.
Perfect Pork Tenderloin
- 1 1-lb pork tenderloin, cleaned
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/3 cup soy sauce
- juice of 1 lemon
- 5 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 2 tsp dry mustard powder
- 1 tsp dried parsley (or 2 tsp fresh)
- pinch pepper
- 1/2 cup chicken broth
- 1-2 tbsp butter
- Combine olive oil, red wine vinegar, soy sauce, lemon juice, garlic, Worcestershire, mustard, parsley, and pepper. Put the tenderloin in a plastic bag and pour the sauce in. Marinate at least 3 hours, better if it’s overnight.
- Preheat the oven to 350°F. Set aside the marinade, we’ll come back to it. Heat a skillet and sear the tenderloin, 2-3 minutes per side.
- Roast for 30-35 minutes. Pork can be a bit pink in the middle, but if you’re not sure the internal temperature should be 160°F
- To make the pan sauce: add the chicken broth to the pan over medium heat. After it’s heated a minute, scrape the drippings of the bottom of the pan. Add the rest of the marinade to the pan and let it reduce for 3 minutes. Remove from heat and add the butter to the sauce, stirring until fully melted and incorporated.
- Let rest five minutes before slicing or serving. Pour the sauce over the pork tenderloin when serving.
I love serving this with roasted asparagus (another easy side dish!) and mashed potatoes.
Do you have a go to hosting dinner you like to serve? Comment below – I’d love to hear!