This post is sponsored by OhioPork.org. All opinions are my own.
This quick and easy Perfect Pork Tenderloin recipe is bound to become a staple in your menu planning. Cooked to the perfect temperature for moist and juicy pork every single time.
I love cooking pork tenderloin roasts for my family for many reasons. They are economical. They are a fairly lean protein choice. But, most importantly, they taste awesome!
I'm once again happy to be partnering with the Ohio Pork Council for this post. If you remember, last month I posted a fabulous recipe for Pork Chops Romano in Lemon Butter Sauce made with Ohio pork that quickly became one of the more popular recipes on this site.
The secret to great pork, no matter what the cooking method is, all in the internal temperature you cook the pork to. Since today's pork is so lean, you want to avoid overcooking. The ideal temperature for pork tenderloin is 145 degrees F with a minimum 3 minute rest time once you remove the roast from the heat source. This results in a final temperature between 145 - 160 degrees F. You will notice a blush of pink in the pork when cooked to this temperature. I'm here to tell you (and so are the experts) that seeing a little pink is perfectly fine. In fact, that is exactly what you want to see.
Pork naturally pairs so well with fruits like apples, cranberries and apricots. I like to use apricot jam in the marinade in this Perfect Pork Tenderloin recipe. You can add diced jalapeno peppers too, for a little kick, if you like. That is entirely up to you. Either way, you'll get a tasty main course everyone will love!
Make sure you have an instant read thermometer handy when you make this recipe! It will help take the guess work out of deciding when the pork is done and help you serve up Perfect Pork Tenderloin every single time!
Perfect Pork Tenderloin
Lean pork tenderloin is roasted to perfection and served with an easy pan sauce for a great meal!
- 3 TBS canola oil
- 1/4 cup apricot jam
- 3 TBS soy sauce
- 2 cloves garlic, minced
- 2 TBS Dijon mustard
- 1/4 tsp. black pepper
- 1 TBS minced jalapeno pepper (optional)
- 2 pork tenderloins
- Whisk together olive oil, apricot jam, soy sauce, garlic, and Dijon Mustard (and jalapeno peppers, if using) in a 2-cup (or bigger) glass measuring cup or a small bowl.
- Place tenderloins in gallon sized zipper plastic bag and pour marinade over the tenderloins. Close bag and massage marinade into pork. Refrigerate for 30 min.
- Heat oven to 350 degrees F.
- Heat a large, non-stick, oven-proof skillet over med-high heat. Remove pork from plastic bag and shake off excess marinade. (Reserve marinade for later)
- Brown tenderloins, turning to brown on each side, for about 3 min per side.
- Once pork is browned on all sides, place skillet into preheated oven and cook until the internal temperature is 145 - 150 degrees F. (In my oven this was exactly 35 minutes)
- Remove the pan from the oven and tent pork with foil. Allow to rest while you make the sauce.
- In small saucepan, heat the remaining marinade with 1/2 cup water. Bring to boil and reduce by about half.
- Slice pork and drizzle with pan sauce.
Prep Time: 00 hrs. 40 mins.
Total time: 65 mins.