Pulling off a fork-tender marinated pork tenderloin roast is super satisfying and easy. Plus, this dish will feed a crowd without breaking the bank. With rich flavor and tender texture, it feels special enough for guests, yet simple enough for any night of the week.
Honestly, there’s so much to love about this dish besides its delightful flavor. Pork tenderloin is generally way cheaper than beef tenderloin, but still delivers a restaurant-style presentation with ease.
The marinade is easy to customize and get creative with, too. And hey, even cooking technique is up to you—it’s as easy to grill as it is to roast. (You’ll find grilling instructions below, too, if you’re interested.)
Pork tenderloin roast also pairs well with just about any side. So, whether you are looking for a lean meat cut to pair with some savory veggies for a healthy night in, or you want to do a rich, filling spread with lots of indulgent sides for extended family, pork tenderloin won’t disappoint as a centerpiece. But that’s not the only reason to love it…
Why It’s Great for Beginner Home Cooks
This is an ideal recipe for any home cook who is just starting out. Why? Pork tenderloin is a very forgiving dish, as long as it’s cooked to the proper temp (145°F + rest). You won’t need any special equipment, and it’s a very simple process.
Plus, the delicious marinade keeps the tenderloin from drying out. This straightforward recipe is mouthwatering, which is why it’s one even experienced cooks come back to, time and again.
How to Roast Tenderloin
- Season the pork with salt and pepper and marinate it in the olive oil, mustard, soy sauce, thyme, garlic, parsley, lemon juice, and orange juice. Overnight is ideal, but you can do it in as little as an hour or up to 24 hours. (Photos 1-3)
- Remove the roast from the marinade, shake off the excess, and discard the remaining marinade.
- Sear it in a large hot cast-iron skillet with a little oil for 5-6 minutes, rotating it 2-3 times to brown on all sides.
- Transfer it to a roasting rack, and roast it uncovered in a preheated 400℉ (205℃) oven for 13-15 minutes. Flip it halfway through for even cooking. Internal temperature will depend on your preference, but the FDA recommends around 145°F (63℃).
- Let the roast rest on a cutting board for 5-10 minutes before slicing. (Photo 4)
How to Grill It
- 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.
Recipe Notes
- Feel free to zest the lemon and orange before juicing them, and add the zest to the marinade.
- For an even cook, let the marinated roast come to room temperature for 30 minutes before putting it in the oven.
- The USDA recommends an internal temperature of 145°F (63℃), then let it rest for a minimum of 3 minutes.
- I would add to the USDA’s advice and suggest you allow the roast to rest for 10-15 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.
Make-Ahead Instructions and Storage Instructions
Pork tenderloin is a great make-ahead dish when handled properly. You can make this 1-2 days in advance. After cooking and cooling, store it in a sealed container in the fridge, and then reheat before serving.
To reheat without drying it out, place it in a baking dish with a splash of broth, cover it with foil, and then warm it up at 300°F (150℃) for 10–20 minutes until heated through.
What Goes With Marinated Pork Tenderloin Roast
To round out your meal, keep things simple with a side of seasoned rice or roasted rosemary potatoes, and your choice of veg. My personal favorite is pineapple-ginger glazed carrots. For dessert, try a simple peach cobbler with vanilla ice cream.
More Perfect Pork Recipes to Try
By Imma
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