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!
Check out the teeny onions from my garden!
Taking the temperature…
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.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.