Roasted Pork Tenderloin

When you’re craving an easy weeknight dinner protein but are tired of old standbys like chicken breast or ground beef, look no further than pork tenderloin. It’s quick-cooking, takes extremely well to countless flavors, and is easy enough for a family meal but remarkable enough for holidays and special occasions. All you need is a simple marinade and about an hour, and you’ll be on your way to a dinner to remember. Read on for all the info you need to make yours the best it can be.

What People Are Saying:

"This was very delicious and not dry at all. It was indeed tender and the addition of the maple syrup added a nice sweetness to it." - POWERPUFFYVETTE

"Tender and juicy, flavorful without being overpowering. I enjoyed this immensely and look forward to trying it again." - lagares

How To Make Roasted Pork Tenderloin

INGREDIENTS

• Garlic: I use garlic to give my marinade a solid savory footing.
• Olive Oil: Extra-virgin olive oil is the ideal medium for extracting the flavors of the garlic and rosemary and transferring them to the pork.
• Maple Syrup: Not only does maple syrup bring a complex sweetness to the marinade, but it plays wonderful foil to the sharp mustard and helps the tenderloin quickly form a deeply caramelized crust before it has a chance to dry out. What’s more, unlike honey, it readily integrates into the marinade.
• Mustard: I use whole-grain mustard to liven up the flavor of the pork and add a little texture. Mustard also functions as an emulsifier for the marinade, binding all the ingredients and helping the marinade cling to the tenderloin.
• Rosemary: It’s hardly breaking news that rosemary, garlic, and pork make a winning combination. Here, rosemary adds a bright, piney, herbal note that really completes the marinade.
• Pork Tenderloin: Whenever I’m craving roast pork on a weeknight, this is the cut I turn to. Its diminutive size—most tenderloins range between 1 and 1 1/2 lb.—and long, narrow shape makes it about as quick-cooking as roasts come. Heads up: For this recipe, look for tenderloins that are as close in size as possible to ensure they cook at the same rate. Oh, and feel free to cut the recipe in half if two tenderloins is one too far.

STEP-BY-STEP INSTRUCTIONS

First order of business: the marinade. Combine the garlic, oil, maple syrup, mustard, rosemary, and red pepper flakes in a bowl. Season with a large pinch of salt, then whisk vigorously to combine; the marinade should appear emulsified, a bit like a vinaigrette.

Place the tenderloins in a baking dish in a baking dish and season generously on all sides with kosher salt and freshly ground black pepper. Pour the marinade over, turning the tenderloins to coat evenly. At this point you’d be forgiven for wanting cut straight to roasting, but resist the temptation. All these tenderloins need is 30 minutes, 1 hour max, at room temperature to take on tons of flavor. If you want to work ahead, you can marinate the pork in the fridge for at least 2 hours and up to 12 hours; if going this route, let the pork come to room temperature while you’re preheating your oven.

About 15 minutes before you’re ready to roast, preheat your oven to 400°. Transfer the baking dish to the oven and roast the pork, basting with the marinade halfway through, until an instant-read thermometer inserted into the thickest part registers 145°, 25 to 30 minutes. (If this temp sounds a little low, don’t fret—the internal temperature will continue to rise another 5 to 10 degrees as the tenderloins rest.) Let rest for 10 minutes to allow the juices to redistribute, then transfer the tenderloins to a cutting board and slice 1" thick.

Shingle the slices on a platter and spoon the sauce from the baking dish over. Top with chopped rosemary and you’ve got yourself a main course to be proud of, any day of the week.