Savory Pork Tenderloin

Savory Pork Tenderloin | Pinky's Pantry
I had some pork tenderloins in the freezer so I decided to put them out for dinner tomorrow. This dish is pretty easy to make and most of the time, you already have all the ingredients in your pantry. I like to marinate the pork overnight, but if you can marinate it for at least 4 hours, that works.


  • 1 package pork tenderloins (package should contain two tenderloins)
  • ¼ cup soy sauce
  • ¼ cup lemon juice
  • ¼ cup sugar
  • 3 Tbsp. dijon mustard
  • 2 Tbsp. olive oil
  • 3 large cloves garlic, minced
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 tsp. cornstarch dissolved in 3 tsp. cold water
  1. Place pork tenderloins into a gallon size ziploc bag.
  2. In a small bowl, whisk together soy sauce, lemon juice, sugar, dijon mustard, oil, garlic, salt, and pepper.
  3. Pour marinade into ziploc bag with tenderloins and seal, squeezing out as much air as possible.
  4. Let tenderloins marinate in the fridge overnight or for at least 4 hours.
  5. The next day, preheat oven to 350°.
  6. Place tenderloins into a small baking pan and pour the marinade all over them.
  7. Bake 1 hour or until done, flipping tenderloins over halfway through baking. The meat is done when a thermometer inserted into the thickest part reads 145°.
  8. Transfer tenderloins to a chopping board, tent them with foil, and let them rest for 10 minutes before slicing.
  9. While tenderloins are resting, pour the sauce into a small saucepan.
  10. Add the cornstarch/water mixture to the sauce and cook, whisking constantly, until sauce is thickened.
  11. Slice the tenderloins, then arrange the slices on a serving platter and pour the sauce over them.