Weeknight Roast Pork Tenderloin

Weeknight Roast Pork Tenderloin

I have been making pork tenderloin like this for probably 15 years or so, and I always love it. And I always make it on a weeknight. Salty, savory, healthy (other than a little bacon) – and super easy! Leftovers taste great too since tenderloin is so forgiving and doesn’t get tough like pork loin does. I love it every time I make it and it makes my house smell amazing!

Weeknight Roast Pork Tenderloin

  • 2 lb pork tenderloins
  • bacon (~1/4 lb)
  • ¼ c light soy sauce
  • ¼ c white wine
  • 1 T onion, finely chopped
  • 1 clove garlic, minced
  • ¼ t crushed red pepper flakes
  • 1 T fresh parsley, minced
  • 1 T honey

The night before you plan on cooking this, marinate the pork. Mix the soy sauce, wine, onion, garlic, red pepper, parsley, and honey, in a ziploc bag. Add the pork and marinate overnight in the fridge.

Preheat oven to 350F.

Put the pork in shallow baking dish and wrap in bacon. Bake at 350 for 30-35 minutes until thermometer reads 150F internal temperature. Transfer the pork to a cutting board and rest 5 minutes.

While pork is resting, take a whisk and scrape up the browned bits and mix the juices to make a little sauce. Serve over the sliced pork.

~✿♥✿~

Check out the teeny onions from my garden!

Weeknight Roast Pork Tenderloin

Taking the temperature…

Weeknight Roast Pork Tenderloin

Weeknight Roast Pork Tenderloin

Weeknight Roast Pork Tenderloin

Comments

  1. cindy says

    So it is my first tenerloin and although it looked like one big one, when I opened the package it WA two smaller ones!

    • says

      That’s right Cindy! That’s how they usually come. Tenderloins are smaller than loin roasts, but they are also juicier, cook faster, and make better leftovers. Which is why I like doing them on weeknights :)

    • says

      Oh thank GAWD! You had me worried when you said you’d never cooked tenderloin before LOL. So glad you liked it :) And thank you so much for letting me know!

  2. says

    Wrapping it in bacon must make it extremely moist and flavorful. Tenderloins are a great cut of pork, but I haven’t made one in forever. I will try your recipe next time. With bacon, how could I go wrong? Pinned and stumbled.

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