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Pork tenderloin baked in the oven

Oven-Baked Pork Tenderloin

The best cut of meat for a celebration table — and it couldn't be easier! This oven-baked pork tenderloin comes out incredibly fragrant, juicy, and tender. The longer you marinate it, the better it tastes in the end. Serve it hot or cold, as a main course or as an appetizer!

Maria

Recipe author

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Composition / ingredients

Servings:

Pork (tenderloin)

600

Onion

Soy sauce

Tomato paste

Garlic powder

Vegetable oil

Italian herbs

Ground pepper blend

0.5

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 13 g

Fats 46 % 19 g

Carbohydrates 22 % 9 g

237 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you bake pork tenderloin in the oven? Start by getting the marinade ingredients ready. You can use teriyaki sauce in place of the soy sauce. Any vegetable oil works — use whatever you like; I went with unrefined sunflower oil. Check your Italian herb blend: if it already contains salt, don't add extra salt to the marinade. Feel free to adjust and add to the marinade however you like.
Step 2:

In a separate bowl, combine the garlic powder, Italian herbs, ground pepper, and salt. Add the tomato paste and soy sauce.
Step 3:

Stir the marinade together thoroughly.
Step 4:

Get the pork tenderloin and onion ready. Peel, rinse, and dry the onion. I'd suggest using more onion — it gives the finished dish a special aroma. I used one onion; you could use 2 medium or 1 large.
Step 5:

Trim the silverskin off the pork tenderloin, rinse it, and pat it dry with paper towels.
Step 6:

Put the meat in a bowl and pour the marinade over it. Let it marinate for 3-4 hours, or overnight if you can. Turn the meat now and then (at least 4 times) so it soaks up the marinade evenly.
Step 7:

Peel the onion and cut it into rings — not too thin.
Step 8:

Scatter the onion rings across a baking dish.
Step 9:

Set the pork tenderloin on top of the onions and pour the marinade over the meat.
Step 10:

Cover the dish with foil. Bake the tenderloin for about 1 hour in an oven preheated to 350°F (180°C). Adjust the exact time and temperature to your own oven.
Step 11:

Serve the tenderloin hot (as a main course with a side dish) or cold (as sandwich meat). Enjoy!

Pork tenderloin is one of the leanest cuts, with very little marbling — light and delicate rather than "heavy." When buying, press the meat lightly with a finger: fresh tenderloin springs right back. If the dent stays and fills with liquid, the meat has likely been pumped with additives. Press a paper towel to it and it should come away dry. Good tenderloin has no off odors and a moderately pink color — dark tones point to an older animal, and unnaturally pale meat can mean growth additives were used.
Soy sauce is quite salty, so cut back on the added salt or you risk over-salting the dish.
To keep your eyes from stinging while you slice onions, rinse the onion and the knife in cold water. Rubbing the cutting board with a piece of lemon before slicing keeps it from holding the oniony smell.
Keep in mind that every oven runs a little differently, so the temperature and cooking time may vary from what's listed here.