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!
13 thoughts on “Perfect Pork Tenderloin”
Wow…..this recipe looks interesting….you have explained in detail and I love the presentation as well
I hope you love it!
I’m so jealous of your cooking skills! Everything you make looks so yummy!
I love the presentation of this dish, makes it look so gourmet and professional! This is also perfect for my new eating plan… bookmarking!
Thank you! It comes off gourmet, but it’s actually so easy to pull together!
I’m veggie so wouldn’t eat pork but the combination of spices and herbs sound lovely!
I don’t eat meat but this looks like something my bf would love!
I hope he likes it!
This look so delicious, I would love to try this recipe!
I had this for lunch today and was just thinking of how to recreate it! Thanks for sharing! x
Ash | http://www.theashtreejournal.com
Girl this is a favorite!