Old-Fashioned Marinated Pork Tenderloin

Tender oven-baked pork marinated in a sweet and savory homemade sauce

Mom made the most tender, juicy pork tenderloin. She believed that a good marinade was worth the extra time, so she would often let the meat soak for several hours before baking it.

Unlike many recipes that tell you to throw the marinade away, Mom poured it right into the Dutch oven with the pork. As it baked, the marinade became part of the flavorful pan juices that kept the meat moist and delicious.

If you prefer to discard the marinade before cooking, you certainly can. But this recipe is written the way my mom always prepared it, and it never disappointed.

The result is tender slices of pork with a wonderful balance of honey, soy sauce, garlic, mustard, and herbs—a family favorite that's perfect for Sunday dinner or any special meal.

Ingredients: 

1 onion, chopped
2 garlic cloves, minced
1/4 c. olive oil
1/4 c. soy sauce
1/4 c. honey
2 Tbs.  prepared mustard
2 Tbs. chicken, beef stock, water or wine
1 Tbs. brown sugar
1 Tbs. vinegar 
1 Tbs. parsley
1 Tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
2 pork tenderloins (about 2 1/2 lb. total)

Directions:

Preheat oven to 350° F. 

In a large bowl or a resealable plastic bag, combine the onion, garlic, olive oil, soy sauce, honey, mustard, broth (or water or wine), brown sugar, vinegar, parsley, Worcestershire sauce, garlic powder, salt, and black pepper. Whisk until well combined, or seal the bag and shake until the marinade is thoroughly mixed.

Add the pork tenderloins to the marinade, turning them to coat all sides evenly.

Cover the bowl or seal the bag and refrigerate for at least 2 hours, turning the pork occasionally so it marinates evenly on all sides. For even more flavor, marinate overnight.

Place the pork tenderloins in a Dutch oven or covered baking dish.

Pour the marinade over the pork, if desired. (If you prefer, you may discard the marinade and bake the pork without it.)
Cover and bake for 40 to 45 minutes, or until the pork reaches an internal temperature of 145°F on an instant-read thermometer.

Remove the pork from the oven and let it rest for 5 to 10 minutes before slicing.
Spoon some of the pan juices over the sliced pork before serving.

From Mom's Kitchen:  

Mom always baked the pork right in the marinade instead of throwing it away. As it cooked, the marinade became a flavorful sauce that helped keep the pork tender and juicy. Since it bakes with the meat, the marinade is fully cooked before serving.

Tips for Best Success:

• Marinate the pork for at least 2 hours, but overnight will give you the best flavor.
• Turn the pork several times while it marinates so every side absorbs the flavorful marinade.
• Use a meat thermometer and cook the pork to 145°F for juicy, tender results.
• Allow the pork to rest for 5 to 10 minutes before slicing to help retain its juices.
• Slice the pork across the grain for the most tender bites.
• Spoon the flavorful pan juices over the sliced pork before serving.

Variations and Substitutions:

• This marinade also works beautifully with a pork loin roast. Simply increase the cooking time as needed.
• Fresh thyme or rosemary adds wonderful flavor to the marinade.
• Add another tablespoon of honey for a sweeter glaze.
• Stir in a pinch of crushed red pepper flakes or a dash of hot sauce.
• Replace the vinegar with fresh lemon or orange juice for a brighter flavor.
• To grill, after marinating, grill the pork over medium heat until it reaches an internal temperature of 145°F.

Serving Suggestions:

Serve with:

• Mashed potatoes
• Baked potatoes
• Buttered noodles
• Homemade rice pilaf
• Garden vegetable rice
• Roasted carrots
• Green beans
• Broccoli
• Homemade dinner rolls
• Applesauce
• Fresh garden salad

How to Store:

• Store leftovers in the refrigerator in an airtight container for 3 to 4 days.
• Freeze sliced pork in freezer-safe containers for up to 3 months.
• To reheat, warm gently in a covered skillet or oven with a little broth or reserved pan juices to keep the meat moist.

Frequently Asked Questions:

Can I marinate the pork overnight?
Yes! Overnight marinating gives the pork even more flavor.

Can I grill this recipe?
Absolutely. Grill until the internal temperature reaches 145°F.

Should I discard the marinade?
You can if you prefer. My mom always baked the pork in the marinade, allowing it to become part of the flavorful pan sauce.

Can I use pork loin instead?
Yes. A pork loin roast works well but will require a longer cooking time.

How do I know when it's done?
Use an instant-read thermometer. The pork is done when it reaches 145°F, followed by a 5-minute rest.