Can I cook this pork tenderloin without the skillet step?

Searing the pork briefly in a hot skillet creates a browned exterior that adds extra flavor. If you need to, you can skip this step and place pork directly in the oven.

Why reserve part of the marinade before marinating the pork?

I always recommend that any marinade that has been in contact with raw meat should be discarded. Just to be on the safe side, reserving part of the marinade before adding the pork allows you make the sauce with pure marinade.

Can pork tenderloin marinate too long?

Yes. Pork tenderloin is a lean and very soft, tender cut of meat, so it does not need a long marinating time or the meat can begin to break down and get mushy. For this recipe, I recommend marinating at least 45 minutes and no longer than 8 hours .

Oven Baked Pork Tenderloin ⋆

Description

Pork tenderloin marinated in a sweet and savory soy, garlic, ginger, and sweet chili marinade, quickly seared, then baked until tender and juicy. The reserved marinade is simmered into a simple sauce for serving.

Ingredients

2 pounds pork tenderloin (about 2 tenderloins), silver skin removed
1 cup low sodium soy sauce
3 teaspoons garlic paste or 3 cloves garlic, minced
1/4 cup rice wine vinegar or white wine vinegar
1/4 cup brown sugar
1/4 cup sweet chili sauce
1 teaspoon umami seasoning
1 teaspoon ginger paste
1/2 teaspoon salt
1/2 teaspoon black pepper

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Instructions

In a medium bowl, whisk together the soy sauce, garlic, vinegar, brown sugar, sweet chili sauce, umami seasoning, ginger paste, salt, and black pepper until well combined.
Place the pork tenderloins in a shallow dish or large zip-top bag. Pour half of the marinade over the pork, turning to coat evenly. Reserve the remaining marinade for the sauce.
Cover and refrigerate for 45 minutes up to 8 hours.
Preheat oven to 400°F.
Heat a large oven-safe skillet, such as cast iron, over medium-high heat. Remove the pork from the marinade and discard the marinade used for soaking.
Sear the pork tenderloins for about 1–2 minutes per side until lightly browned.
Transfer the skillet to the oven and bake for 18–25 minutes, or until the internal temperature reaches 145°F.
Remove from the oven and allow the pork to rest for 5–10 minutes before slicing.
While pork is resting, make the sauce. Pour reserved marinade into a small saucepan, bring to a simmer and let it cook for 1-2 minutes. Pour over pork tenderloin before serving.

Notes

Allow the pork tenderloin to cool before storing.

Place leftover pork in an airtight container and refrigerate for 3–4 days.

To reheat, warm the sliced pork gently in a skillet over low heat or in the microwave until heated through.

Nutrition

Serving Size: 1
Calories: 245
Sugar: 12g
Sodium: 1552mg
Fat: 3.4g
Carbohydrates: 16g
Protein: 35g
Cholesterol: 98mg