In Hanover, Massachusetts, Kristen Croke relies on a handful of ingredients for this moist and tender main course. 'When there are just two of us for dinner, I prepare one tenderloin and marinate the other in the freezer for later use,' she explains.

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

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  • Drain and discard marinade. Place the tenderloins in an 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 degrees F for 25-35 minutes or until a meat thermometer reads 145 degrees F (63 degrees C). Let stand for 5 minutes before slicing. Serve with pan drippings.

Tips

Nutritional Analysis: 4 ounces cooked pork equals 217 calories, 8 g fat (2 g saturated fat), 91 mg cholesterol, 317 mg sodium, 2 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchange: 4 lean meat.

Nutrition Facts

238 calories; protein 32.1g; carbohydrates 3.4g; fat 9.9g; cholesterol 98.4mg; sodium 522.3mg. Full Nutrition
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Reviews (600)

Rating: 5 stars
11/14/2006
Wow! This was a great recipe! Found it at the last minute so I only marinated my pork tenderloin for an hour. It was fantastic! My 10 year old son actually had three helpings. My pork tenderloin is always tender but this was out of this world tender. Can't wait to make it again and have it marinate for the full 8 hours and see how it is. Wouldn't change a thing to the recipe. Read More
(221)
Rating: 5 stars
01/20/2008
Wow - this turned out so tender. I increased the marinade by 50% and also added a tablespoon of honey. The tenderloin marinated over night. Instead of discarding the marinade, I boiled it and added chicken broth and corn starch to thicken. Will definitely make again! Read More
(155)
Rating: 5 stars
08/30/2008
I make this in a slow cooker. Dump everything in and cook on low for 6 hours... Comes out super tender -- shreddable with a fork. My family loves this recipe. Read More
(149)
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Rating: 5 stars
11/26/2006
MMMMMMMM so juicy. I keep trying different pork recipes in search of the one. This is pretty close! I did add a little more brown sugar because I felt like it needed some more sweetness. Cooked one in the oven (froze the other) on a rimmed baking sheet for 25 minutes. The marinade caramelized nicely, flipped tenderloin over half way through cooking and let it rest for a while before slicing. Really easy dish, great with a simple salad. Read More
(91)
Rating: 5 stars
12/28/2007
i used this recipe to make my very first pork tenderloin and it was absolutely AMAZING. i had two friends enjoy it with me and they said it was the best pork loin they've ever had! the only changes i made were 1) adding a bit more brown sugar than the recipe called for, 2) marinating the loin overnight, and 3) doubling the amount of marinade since the original recipe didn't seem like it would make enough. doubling it worked out great. Read More
(63)
Rating: 5 stars
01/21/2008
I love pork tenderloin. It's always so juicy and easy to make. This recipe is perfect. The marinade just made it that much better! Don't change a thing, and definitely let it marinate overnight. Read More
(34)
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Rating: 5 stars
04/19/2007
This turned out excellent! This is probably the best tasting pork tenderloin I've ever made. I had a total of 2.8 lbs of tenderloin so I did 1.5 times the amount for the marinade. I let it sit over night and then dumped it all in the baking dish tonight for dinner. 35 minutes later it was 160 degrees and scrumptious. Read More
(27)
Rating: 5 stars
12/02/2007
awesome recipe!!! i seared the tenderloins before roasting in oven. other than that, didn't change a thing! will definately make again. Read More
(24)
Rating: 5 stars
12/26/2007
Excellent recipe! I served it on Christmas Eve and it was enjoyed by everyone. It came out extremely tender and moist. (I've had others that came out so dry!) I will definitely make this one again, but next time I'll play around with the ingredient levels. I will decrease the soy sauce to 4 Tbsp. as it was just slightly overpowering and add a bit more brown sugar. (It didn't come out as sweet as typical teriyaki, so that's why I'll opt for the tad more sugar.) This still deserves 5 stars though, for tenderness alone.... Fantastic! Read More
(23)