I have never, ever been able to cook a pork tenderloin to perfection. It’s either grossly under-cooked (no pink pork for me!) or it’s tough as leather over-cooked. So for the longest time, I just refrained from trying any new pork recipes all together. That is….until I happened upon this Glazed Pork Tenderloin recipe from Jenny at the Paleo Foodie Kitchen.
When I began cooking not just to feed my family, but with the intention of sharing my newly discovered recipes with you, I decided I should follow the directions EXACTLY – at least the first time out of the gate. So with little confidence in my pork cooking abilities, that’s what I did with this recipe – I followed every single step EXACTLY as it’s written. And guess what…MAGIC happened in my oven! I know – I sound a little melodramatic! But seriously – this has become a weekly addition to our family meal planning because it’s just that easy and that good!
The recipe is written for 1 pound of pork – but the packages I purchase typically have two tenderloins and weigh between 2.5 – 3 pounds. So I double (sometimes triple) the marinade recipe. Jenny’s recipe calls for dried thyme, not ground thyme. I have tried it both ways, and I much prefer it with the dried thyme.
Place the tenderloins in a large zip lock bag and pour the marinade over the meat. I throw this together first thing in the morning and let it marinate all day in the fridge.
If you are not a thorough recipe reader – let me caution you to NOT throw the marinade away! Place the pork in a baking dish, then pour the liquid into a saucepan and simmer for 5-8 minutes until it thickens. After baking for 40 minutes….
…brush the marinade over the pork, and return to the oven at LOW Broil for 5 minutes.
Once it has broiled for 5 minutes, cover the pork and let it sit for 10 minutes before slicing and serving.
Look at that – PERFECTION! I have made this more times than I can count – and it turns out exactly the same, every single time. I love a consistent recipe that works!!
I prefer to slice the entire tenderloin into medallions and place it in a serving dish. You can pour the remaining marinade over the sliced pork, or serve it alongside as a gravy.
- 1 lb pork tenderloin
- 3 Tbs maple syrup
- 3 Tbs extra virgin olive oil
- 3 Tbs balsamic vinegar
- 1½ Tbs dried thyme
- ¾ tsp onion powder
- ¾ tsp paprika
- ¾ tsp black pepper
- ¾ tsp salt
- Add all ingredients (except the tenderloin) to a small bowl and whisk until well blended to make the marinade.
- Place the pork in a gallon size zip lock bag and pour the marinade over the pork.
- Squeeze out as much air as possible, seal the bag and gently roll or massage the bag to make sure the tenderloin is well coated.
- Place the bag in the fridge and let marinate for at least 30 minutes or up to 12 hours.
- When you are ready to cook, remove the bag from the fridge and preheat oven to 375 degrees.
- Remove the tenderloin from the bag (note - do not discard the marinade!) and place it in an oven proof baking dish, bake for 40 minutes.
- Pour the leftover marinade in a small saucepan and simmer on low for about 5-8 minutes or until it begins to thicken slightly.
- Turn off heat and set aside.
- Once the tenderloin is cooked, take it out and brush it with the thickened sauce.
- Set oven to LOW Broil and cook for another 5 minutes.
- Remove the tenderloin from the oven, cover with foil and let sit for 10 minutes.
- Slice into ½ inch thick medallions and serve.
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