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!
Taking the temperature…