Description
This simple, comforting pork tenderloin recipe is simple enough for a weeknight and elegant enough for entertaining. It's been in my family for years, and we enjoy it served with black beans and rice and drizzled with the tangy pan juices.
Ingredients
Scale
- 1/2 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tablespoon lemon juice
- 2 tablespoons Worcestershire sauce
- 2 tablespoons low sodium soy sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 package pork tenderloin (2 pieces - about 2 pounds total)
Instructions
- In the bottom of a baking dish, whisk together oil, balsamic, lemon juice, Worcestershire sauce, soy sauce, salt, and pepper. Add pork and turn to coat. Cover baking dish with foil and transfer to the refrigerator to marinate overnight (or at least 2 hours).
- Preheat oven to 375°F. Remove pork from refrigerator and flip the pork over so the other side is laying in the marinade. Place foil back on and bake in preheated oven for 20 minutes, covered. Remove foil and continue to cook for another 30-40 minutes, until the internal temperature of the pork reaches 145°F.
- Remove pork to a cutting board and let rest 10 minutes. Skim any excess oil off of the remaining marinade and place the rest in a gravy boat on the side.
- Slice pork into medallions, pouring some of the sauce over top.
Nutrition
- Serving Size:
- Calories: 347
- Sugar: 3 g
- Sodium: 386.8 mg
- Fat: 22 g
- Saturated Fat: 3.7 g
- Carbohydrates: 4.5 g
- Fiber: 0 g
- Protein: 32.2 g
- Cholesterol: 98.2 mg
