Welcome to a feast of flavors with our Savory Pork Tenderloin Delight! This recipe is a perfect blend of simplicity and taste, ideal for weeknight dinners or special occasions. The marinade infuses the pork with a delightful burst of flavors, making it juicy and irresistibly tender.
The star of this dish is the pork tenderloin, known for its lean and tender qualities, making it a versatile choice for many recipes. The olive oil acts as a base for the marinade, adding a subtle richness and helping to distribute flavors evenly. A dash of soy sauce introduces a salty depth, complementing the natural sweetness of the pork. Lemon juice cuts through the richness, providing a bright, zesty contrast. Dijon mustard brings a hint of tanginess and complexity, while garlic enhances the savory notes. The combination of dried oregano and basil adds a touch of Mediterranean flair, and a sprinkle of black pepper and salt rounds everything out perfectly.
This pork tenderloin pairs beautifully with a simple side of roasted vegetables or a creamy mashed potato. A fresh green salad with a light vinaigrette can add a refreshing contrast to the savory pork. For a more substantial meal, consider serving it with a side of garlic bread to mop up the luscious marinade sauce.
Begin by whisking together your marinade: combine olive oil, soy sauce, lemon juice, Dijon mustard, minced garlic, oregano, basil, black pepper, and salt in a bowl. Make sure everything is well mixed to create a harmonious blend of flavors.
Next, take your pork tenderloin and place it in a resealable plastic bag. Pour the marinade over the pork, making sure it’s well-coated. Seal the bag, give it a gentle shake, and pop it in the fridge. Let it marinate for at least 2 hours, though overnight is best for a deeper flavor.
When you’re ready to cook, preheat your oven to 400°F (200°C). Remove the pork from the marinade and place it in a baking dish, saving the leftover marinade for later.
Roast the pork in the oven for 25-30 minutes. You’re aiming for an internal temperature of 145°F (63°C) for perfectly cooked pork. While the pork is roasting, take the reserved marinade and bring it to a boil in a small saucepan. Once boiling, reduce the heat and let it simmer for about 5 minutes, which ensures it’s safe to use as a sauce.
Once the pork is done, let it rest for about 5 minutes before slicing. This rest period helps the juices redistribute, keeping the meat moist. Serve the sliced pork with the reduced marinade drizzled over the top for an extra flavor punch.
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