Perfect Pork Tenderloin with 3 Marinades

3 baked pork tenderloins on a stainless steel sheet pan

5 from 1 reviews

This method will give you perfectly juicy, flavorful pork tenderloin every time!


For the Pork Tenderloin

Balsamic and Rosemary Marinade

Maple Dijon Marinade

Sesame and Ginger Marinade


  1. Whisk together the ingredients for the marinade of your choice, then set aside.
  2. Trim the silver skin off of the pork – the silver skin is the white, tough strip of connective tissue that runs about halfway down the pork tenderloin. Once you have removed it, season pork tenderloin with 1/2 teaspoon coarse sea salt and 1/4 teaspoon ground black pepper. Note: if you are using soy sauce for the ginger-sesame marinade, omit the salt.
  3. Pour the marinade over the pork tenderloin. Refrigerate for 30 minutes up to 24 hours.
  4. Preheat the oven to 425 F, then heat a cast iron or another heavy-bottomed skillet over medium-high heat.
  5. Add 1/2 tablespoon olive oil to the pan, then, once hot, remove the pork tenderloin from its marinade and let the excess drip off, then place it in the pan. Cook for 3-4 minutes, until browned, then cook for an additional 3-4 minutes, until browned.
  6. Remove the pork tenderloin from heat, then brush it with additional marinade. Transfer the pan to the oven, or place the pork tenderloin on a rimmed baking sheet, and cook for 15-20 minutes, until the pork has reached an internal temperature of 145 F. The best way to ensure your pork cooks to the perfect temperature is by using an in-oven thermometer, or by pulling it out at the 15 minute mark, checking the temperature, then returning to bake for another 2-3 minutes until it reaches the desired temperature.
  7. Remove from oven, let rest for about 8-10 minutes, then slice and serve!

Keywords: balsamic, herb, dijon, asian, sesame, ginger, easy, oven, healthy