Recipe—The Most Awesome Pork Tenderloin Ever

DIVA DI CUCINA(5)
Jamie: "This recipe is beyond amazing. I didn't change a…" Read More
9Ingredients
70Minutes
190Calories

Ingredients

US|METRIC
  • 1 package pork tenderloins (2–2.5 lbs, there should be two small tenderloins in the package)
  • 6 garlic cloves (sliced in half lengthwise)
  • 1/4 cup soy sauce
  • 2 tablespoons Dijon mustard
  • 4 tablespoons honey
  • 2 tablespoons orange juice
  • 1 tablespoon fresh rosemary (chopped)
  • 1 teaspoon pepper
  • 3 tablespoons olive oil
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    Made it

    NutritionView More

    190Calories
    Sodium38% DV900mg
    Fat17% DV11g
    Protein4% DV2g
    Carbs7% DV22g
    Fiber3% DV<1g
    Calories190Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium900mg38%
    Potassium110mg3%
    Protein2g4%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber<1g3%
    Sugars19g38%
    Vitamin A2%
    Vitamin C10%
    Calcium4%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Jamie 2 months ago
    This recipe is beyond amazing. I didn't change a thing. Just made sure to check the temperature frequently after 30 min. It was juicy and extremely flavorful. Oh, the only thing I changed was the Rosemary, I didn't have fresh so I used dry.
    Brad Smith 3 months ago
    This is one for my repeat book It was amazing I will make this over and over again
    Susie Born 3 months ago
    Excellent, as well as super-easy & quick I served with roasted potatoes and a simple salad. A great week-night dinner!
    Pauline Henry 4 months ago
    Great recipe I ’ve made this many times. It’s very easy to make, really tasty and a big hit with all the family. I probably don’t use the full amount of oil and I also use slightly less honey but it’s great regardless
    Courtney Berry 4 months ago
    Definitely does the name justice
    Gloria P. 6 months ago
    Awesome and easy!! I have done this recipe several times and always modify about based on on hand ingredients .
    Chekishia Pratt 6 months ago
    Very tender and juicy. Full of flavor.
    Heather B. 6 months ago
    Everyone loved this meal!
    Joy 8 months ago
    Not cooked as yet but sounds delicious and Company coming next month!
    Rea Carlson 8 months ago
    It was delicious. My family loves this recipe!
    Rick S. 9 months ago
    Have no oven so had to improvise with a skillet. Still turned out pretty good, especially the sauce! Couldn’t glaze the tenderloin but cut into medallions. Will try again with oven and expect it to be even better. 7 out of 10!
    Lucy S. 9 months ago
    Excellent, very tasty and easy. Making again tonight for company.
    Jacob 9 months ago
    Super moist and delicious
    Mary H. 10 months ago
    This turned out great I doubled the sauce and when it was done cooking I removed the tenderloin to rest and wisked heavy cream to the sauce. What am amazing addition. Served over rice a roni and peas. Wow everyone raved!,
    Greg H. 10 months ago
    Thought it was ok... tried it once as an alternative to a balsamic vinegar marinade. Will not try it again.
    Carol L. 10 months ago
    Very tasty! I made fried rice with the leftovers and the family is still talking about it.
    Meera B. a year ago
    Best pork tenderloin recipe !
    Michael R. a year ago
    Definitely a solid recipe. Meat was tender with lots of flavor. My wife recommended making it a staple.
    Kacee Koupal a year ago
    While my guests and boyfriend really enjoyed this recipe, I’m not sure I would call it the most amazing ever. It is a wonderful recipe and my guests asked for the deets. It is simple and I did choose to marinate and serve with mashed potatoes. I’ll bet I make it again I just can’t give it a full 5 stars, personally.
    chris c. a year ago
    sooooo good!!!!! Family loved it!!!!!
    David Olin 2 years ago
    Great flavor. The most awesome.
    Paulie 2 years ago
    Well done! This 'marinade' is excellent! I have used this recipe several times with different guests, and everyone has loved it. Check the pork temperature repeatedly after 30 minutes, and keep in mind it will continue to cook a little more even after you remove it from the oven. I do use it as a marinade too, so I get the tenderloins out of the fridge and put the marinade right onto the pork in a flat pan. I let the pan sit on the counter for about 5 hours before I transfer it all to Corningware for baking.
    Jennie Penn 2 years ago
    Delicious. Got rave reviews, and it’s so easy. Cut the cooking time by 5 min and it was good and tender. Served with wild rice and roasted Brussels sprouts.
    Georgina J. 2 years ago
    Excellent very moist.
    nancy browne 2 years ago
    My husband really enjoyed this. I did cook longer than the time mentioned as we like our pork more toward medium-well than medium.
    Jane R. 2 years ago
    Made this tonight as per recipe, with the exception of substituting lemon juice for the orange juice (didn't have any) and amping up the garlic a tad since we are devotees. Marinated the pork for about 5 hours, and it turned out very moist and tasty. Cooked quickly so watch your temps. A very good recipe and DH loved it. Will make again.
    Rina Wheeldon 2 years ago
    Ok. Made the recipe just as printed but marinated it in the fridge for about 1 hour prior to cooking.
    Kristan S. 3 years ago
    This dish is delicious! Rave reviews from my hubby! We highly recommend this recipe, it's named accurately.
    Mike 3 years ago
    Good! But my wife is Filipino and cooks spare ribs and pork loin all the time. Her recipe uses fresh coconut milk and brown sugar instead of Dijon mustad & honey. Same amount of garlic and 2 or 3 bird's eye hot chili peppers (very hot) hopped up. Marinate 2 hours, barbecue 15-20 minutes over medium-low coals.
    Sam Rosiek 3 years ago
    Awesome. I make pork tenderloin all the time but my daughter said this was the best I have made. Cooked a little longer than suggested and broiled for a few minutes. I did marinate in the fridge for the day as well

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