Pork Tenderloins


Very well received by the family tonight. They want it again next week. Do not remove from oven at 145 degrees internal. It will raise to close to 150 and now you have medium well pork.

Easy and so delicious. I applied the rub and marinated the tenderloin in the refrigerator for several hours. Moist. Tender. Delicious….

Turned out moist and delicious!s! Didn’t have dried rosemary so i used finely chopped fresh. Worked just fine. Will definitely make this again.

I made this in crockpot turned out great just used fresh garlic and pearl onions (1/2 of frozen 10 oz bag) Italian seasonings. Also made with same except Herbes de Provence and shallots.


1 package of pork tenderloins (2 tenderloins total about 2-2.5lbs)
4 garlic cloves, quartered/sliced/slivered
1/4 cup soy sauce
2 tablespoon country dijon mustard (whole grain mustard)
4 tablespoon honey
2 tablespoon fresh orange juice
1 tablespoon finely chopped fresh rosemary or Herbs de Provence
freshly ground pepper, to taste
3 tablespoon olive oil


Preheat oven to 350 degrees.

Take tenderloins out of package. Rinse and pat dry. Spray a 9×13 baking dish and place tenderloins inside.

Use a paring knife and poke holes on the top side of the tenderloins, about an inch deep. Place a garlic piece into each hole.

Make the marinade next. In a measuring cup or bowl, whisk together everything except for olive oil. Then slowly drizzle in the oil while whisking…Poor marinade juices over tenderloin and roast in oven for 45 to 50 minutes or until cooked thoroughly through.

Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.

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