Marinated Pork Tenderloin Roast

Pulling off fork-tender pork is super satisfying and easy. The marinade delivers rich flavor and fork-tender goodness. Special enough for guests, yet simple enough for any night of the week.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 25

Marinating Time 1

Total Time 1 35

Servings

Calories 270kcal

Author Imma

Ingredients

1 2-2½ pound (1kg) pork tenderloin
salt and black pepper to taste (a general rule is ¼-½ teaspoon per pound of meat)
⅓ cup (80ml) olive oil
2 tablespoons (30ml) Dijon mustard
1 tablespoon (15ml) soy sauce
2 teaspoons (2g) minced thyme
1 tablespoon (15g) minced garlic
1 tablespoon (4g) chopped parsley
½ lemon, juiced
½ orange, juiced

Instructions

Oven Instructions

Season pork loin with salt and pepper, and place it in a large bowl or ziplock bag.
In a medium mixing bowl, whisk the olive oil, mustard, soy sauce, thyme, garlic, parsley, lemon juice, and orange juice.
Pour the marinade mixture over the roast, making sure to coat every inch.
Marinate it for at least an hour (overnight is ideal). You can leave it marinating in the fridge for up to 24 hours for optimal flavor.
When ready to cook, remove it from the marinade, shake off any excess, and discard the remaining marinade.
Preheat the oven to 400℉ (205℃).
In a large cast-iron skillet, heat the oil over medium heat until hot. Then, sear the roast for 5-6 minutes, rotating it 2-3 times to brown on all sides.
Transfer it to a roasting rack, and cook it in the oven, uncovered, at 400℉ (205℃) for 13-15 minutes. Turn it over halfway through for even cooking.
The right internal temperature will depend on your preference, but the FDA recommends around 145°F (63℃). Remove it from the oven, transfer the roast to a cutting board, and let it rest 5-10 minutes before slicing.

Grilling Instructions

Heat one side of the grill to high or medium-high heat and leave the other side unlit, or light coals and pile them on one side and leave the other side empty.
Place the roast over the direct heat, cover, and cook, flipping once, until the internal temperature reaches 145°F (63℃). The high heat should give it a good char in 5-7 minutes per side. If it starts getting too crispy, move it to the unlit side and finish grilling over indirect heat. Total cooking time is 17-20 minutes, depending on how hot your grill is.
Remove it from the grill, cover it loosely with some foil, and let it rest for about 10 minutes before slicing.

Notes

Let the marinated roast come to room temperature for 30 minutes before putting it in the oven.
Allow the roast rest for 10 to 15 minutes before slicing for a moister and more flavorful meal.
When ready to serve, slice it across the grain for a more pleasant chewing experience.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition