Many times when I think about pork tenderloin I think about barbecue, or a Sunday dinner after church, or a day when I have extra time to cook up a storm. We don’t eat pork very often, so when we do my kids get excited. I’m not really sure why I don’t cook it more often, now that I’m typing that. Pork tenderloin can be really affordable and tenderloins are usually nice and lean, you can also trim off any excess fat if needed. This recipe is simple, quick, and affordable. It’s great any night of the week.
I chose to bake the tenderloin in this recipe, but you can grill it as well. Baking it means you can stick it in the oven, set the timer, and move onto something else. This always works well when there are kiddos underfoot.
- 1.75 lb. pork tenderloin
- 1/2 medium onion, halved
- 3 cloves of garlic
- 3 Tbsp. Dijon mustard
- 2 Tbsp. apple cider vinegar (Balsamic vinegar also works well in this recipe.)
- 2 Tbsp. olive oil
- 2 tsp. dried Italian seasoning
- 1 tsp. salt
- 1 tsp. pepper
Preheat oven to 350 degrees. You can mix the marinade by hand or like I did in a blender. If you choose to do it by hand, mince the onion and garlic ,and wisk the ingredients (except the pork) in a bowl. Otherwise, toss everything into your blender and blend to form a paste. You can taste to see if you would like to adjust the salt and pepper. Pour the marinade/paste over the pork.
If you have extra time, you can let the meat marinate for 30 minutes. If not, place it in the oven at this point. It still bakes up with a lot of flavor. Bake for 25-30 minutes. Let the pork rest for 3 minutes before slicing. Enjoy!