Some call the Pork Tenderloin the filet mignon of the pork because it’s so lean and tender. But if not cooked properly you can end up with a log of dry, flavorless pork. That’s why tenderloins are often brined or marinated ahead of time. Brining introduces moisture into the tenderloin, and marinating adds the flavor. But this recipe saves you that step. All of the wonderful savory flavors happen while the tenderloin is cooking. It has many of the ingredients you are used to with a pork tenderloin like garlic, Dijon mustard, soy sauce, orange juice, olive oil and of course, a light touch of fresh rosemary. But let’s go back to the garlic. For this recipe, the pork tenderloin gets 8 or 9 slices on the top, just enough to fit a piece of garlic sliced lengthwise. Then, the magic is made with the sauce that is poured over the tenderloin before it goes into the oven which turns into a rich, sweet and savory glaze when the tenderloin is done. How to tell if your pork tenderloin is cooked properly? This is where a meat thermometer comes in handy. The internal temperature should read between 145 and 150. If it’s cooked to 160, it becomes too dry with an off-putting chalky texture. If you don’t have a quick read meat thermometer, you can look for a slight hint of pale pink with the juices running clear. Remember, that while you’re letting the tenderloin rest (for at least 5-6 minutes) the pork will continue to cook a bit. That’s called carry-over cooking, and can trip up your timing when cooking a lean cut like the tenderloin. This week, try a little tenderloin!
Watch my How To Video for Pork Tenderloin with a Garlic Citrus Soy Glaze Here!
- 1 pork tenderloin (approximately 2.5 lbs.)
- 4 cloves garlic, sliced in half lengthwise
- 3 tablespoons low sodium soy sauce
- 2 tablespoons Dijon mustard
- 3 tablespoons honey
- 3 tablespoons orange juice
- 2 teaspoons fresh rosemary
- 4 tablespoons olive oil
- 1/4 teaspoon salt
- 1 teaspoon pepper
- Preheat your oven to 350 degrees. Place tenderloin in a 9 x 13 baking dish. Use a sharp knife to make 8 slices, about a half inch deep along the top of tenderloin. Insert a half of a garlic clove into each hole. Make sauce. In a bowl add soy sauce, mustard, honey, orange juice, rosemary, olive oil, salt and pepper. Whisk to combine. Pour the sauce over the tenderloin. Bake uncovered for 45 minutes or until internal temperature reaches 145-150 degrees. Baste occasionally. Transfer the tenderloin to a large cutting board and let rest for 8-10 minutes before slicing. Slice the tenderloin and transfer to a serving dish or plates. Spoon the sauce over the sliced tenderloin. (Jan’s Note: If you prefer a thicker sauce, pour sauce into a small saucepan and simmer 3-4 minutes or until sauce thickens.)