Marinated Pork Tenderloin Recipe

Prepare garlic and herbs

Peel and mince the garlic cloves finely. Strip the rosemary and thyme leaves from stems and chop finely if using fresh; you should have about 1 teaspoon of each when chopped.

Make the marinade

In a medium bowl, whisk together 3 tbs olive oil, 3 tbs soy sauce, 1 tbs balsamic vinegar, 1 tbs honey, 1 tsp Dijon mustard, the minced garlic, chopped rosemary and thyme, 1 tsp smoked paprika, 1 tsp kosher salt, and 1 tsp black pepper until well combined.

Trim and score pork

Pat the 1 lb pork tenderloin dry with paper towels. Trim any silver skin and excess fat. Lightly score the surface (shallow slashes) to help the marinade penetrate.

Marinate

Place the pork in a resealable plastic bag or a shallow dish and pour the marinade over it, turning to coat thoroughly. If using a bag, press out excess air and seal. Refrigerate for at least 1 hour and up to 8 hours (for best flavor, 4–6 hours). Turn once halfway through if possible.

Bring to room temperature

About 20–30 minutes before cooking, remove the pork from the refrigerator and let it sit at room temperature while you preheat the oven or grill. Reserve marinade (see next step).

Preheat and prepare

Preheat your oven to 425°F (220°C) if roasting. If grilling, preheat grill to medium-high (about 400°F/200°C). Lightly oil a roasting pan or brush the grill grates with oil to prevent sticking.

Sear the tenderloin

Heat a large ovenproof skillet over medium-high heat and add 1 tbs olive oil (or use a hot grill). When hot, sear the pork tenderloin on all sides until well browned, about 1–2 minutes per side. This step locks in flavor and creates a nice crust.

Roast or finish on grill

If using the oven: transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 145°F (63°C), about 10–12 minutes depending on size. If grilling: move tenderloin to indirect heat, close lid, and cook until internal temperature reaches 145°F (63°C), checking with a thermometer; this usually takes 10–15 minutes after searing.

Rest and baste

Remove the pork from oven or grill and place on a cutting board. Add 1 tbs butter to the hot skillet (if used) and swirl briefly to melt and pick up browned bits; pour this over the pork. Tent loosely with foil and let rest for 8–10 minutes. Resting redistributes juices and brings internal temp up a few degrees to a safe, juicy finish.

Slice and garnish

Slice the rested tenderloin into 1/2-inch thick medallions. Sprinkle with chopped fresh parsley and, if desired, squeeze the juice of 1/2 lemon over the slices for brightness. Serve immediately.