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Salt, soy, herbs. That’s the whole mood. Rub it in, tuck the tenderloin into a bag, and let time do the heavy lifting. When heat hits, the outside turns glossy and caramelized; the center stays blush-tender. Slice it and you’ll hear that soft little sigh a good roast makes.
This Baked Pork Tenderloin Recipe is my kind of cooking: a short ingredient list, a calm oven, and results that look like you planned a dinner party. No gimmicks. Just clean, confident flavor and a pan you’ll want to drag through every last drop of its own juices.
Why You’ll Love This Recipe
Because it’s foolproof. You mix, marinate, bake, and the oven does all the work.
Because it’s versatile. Serve it with roasted veggies, creamy potatoes, or a crisp salad — it fits in anywhere.
And because it tastes like something that took hours, but didn’t. It’s that sweet spot between effortless and impressive that every cook quietly chases.
Recipe at a Glance
Main star: Pork tenderloin, naturally juicy and quick to cook.
Flavor profile: Savory soy, aromatic herbs, a touch of garlic.
Prep time: 15 minutes + marinating
Cook time: 40–45 minutes
Total: About 1 hour
Why it works: The oven bag locks in moisture while the quick roast finish gives it that perfect crust.
What You’ll Need for this Baked Pork Tenderloin Recipe
For the Pork Tenderloin
- 3 pounds (≈1.4 kg) pork tenderloin
- ½ onion, chopped
- ½ cup (120 ml) soy sauce (use low-sodium if marinating overnight)
- 2 teaspoons fine herbs (a mix of parsley, thyme, and oregano works beautifully)
- 1 garlic clove, finely chopped
- Salt and freshly ground black pepper, to taste
Optional Toppings
- ½ pound (225 g) mini potatoes
- ½ pound (225 g) pearl or mini onions
Pro tip: A good oven bag makes all the difference — it keeps the pork tender and the cleanup easy. You can find reliable oven bags here.
Prep & Cook
Step 01
Mix the marinade. In a medium bowl, combine soy sauce, onion, herbs, garlic, and a pinch of pepper. If you’re using regular soy sauce, go light on the salt — it’s already packed with flavor.
Step 02
Marinate. Place the pork tenderloin in an oven bag and pour in the marinade. Seal, massage it a bit, and let it rest for at least 2 hours (or overnight if using low-sodium soy sauce).
Step 03
Preheat and bake. Preheat the oven to 200 °C (400 °F). Place the sealed bag in a casserole dish and bake for 30 minutes at 190 °C (375 °F).
Roast uncovered. Carefully remove the pork from the bag and return it to the dish. Bake uncovered for another 10–15 minutes, until the outside caramelizes beautifully.
Step 04
Optional garnish. If using mini potatoes and onions, boil them for about 5–7 minutes in salted water. Add them to the casserole for the last 10–15 minutes of baking.
Secrets from Our Kitchen to Yours
- The overnight trick: Marinating overnight deepens the flavor — just switch to low-sodium soy sauce so it doesn’t overpower the pork.
- Juiciness guarantee: Use an oven bag the first time; once you master it, you can try baking uncovered from the start for a crispier edge.
- Dinner elegance, no stress: This dish proves that even easy unique pork recipes can taste like something straight out of a restaurant.
Serving Suggestions
Pair this Baked Pork Tenderloin Recipe with:
This pork tenderloin also makes the perfect main course for holidays or family gatherings. It’s one of our go-to pork tenderloin dinner ideas when we want something that feels festive without being fussy.
Put Your Spin on It
- Swap soy sauce for balsamic vinegar and honey for a sweeter glaze.
- Add a spoon of Dijon mustard for a little tang.
- Feeling bold? Toss a few green peppercorns into the marinade — they give a beautiful subtle heat.
Tasty Thoughts
This Baked Pork Tenderloin Recipe has become a quiet staple in our kitchen — the kind of meal that never disappoints. It’s warm, balanced, and satisfying, whether served for two or for ten.
The beauty is in its simplicity. A few ingredients, a bit of time, and a roast that feels like comfort and celebration in equal measure. If you make it, don’t forget to tell me how it turned out — I love hearing how these recipes find their way to your table.
Common Questions
Can I use a pork loin instead of tenderloin?
Yes, but keep in mind pork loin is larger and leaner. You’ll need to increase the cooking time by about 15–20 minutes and check for doneness.
Do I need to use an oven bag?
No, but it keeps the pork incredibly moist and makes cleanup easy. If skipping it, cover the dish with foil for the first 30 minutes.
How do I know when it’s done?
The internal temperature should reach 63 °C (145 °F). Let it rest 5–10 minutes before slicing — it’ll stay juicy.
Nutrition Notes
Curious about calories or carbs for this Baked Pork Tenderloin Recipe? You’ll find a rough nutrition estimate in the recipe card below. Just keep in mind, it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to check with a registered nutritionist.
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The Best Baked Pork Tenderloin Recipe You’ll Ever Make
- Total Time: 3 hours (including marinating)
- Yield: 6 servings 1x
Description
This baked pork tenderloin recipe transforms a simple cut of meat into a juicy, flavorful centerpiece. Marinated with soy sauce, herbs, and garlic, then oven-roasted to perfection — it’s effortless, elegant, and always delicious.
Ingredients
- 3 pounds (≈1.4 kg) pork tenderloin
- 1/2 onion, chopped
- 1/2 cup (120 ml) soy sauce (use low-sodium if marinating overnight)
- 2 teaspoons fine herbs (parsley, thyme, oregano)
- 1 garlic clove, finely chopped
- Salt and freshly ground black pepper, to taste
- 1/2 pound (225 g) mini potatoes (optional)
- 1/2 pound (225 g) pearl or mini onions (optional)
Instructions
- In a medium bowl, mix soy sauce, onion, herbs, garlic, and pepper. Add salt lightly if using regular soy sauce.
- Place the pork tenderloin in an oven bag and pour in the marinade. Seal and marinate for at least 2 hours (or overnight with low-sodium soy sauce).
- Preheat the oven to 200 °C / 400 °F. Place the bag in a casserole dish and bake for 30 minutes at 190 °C / 375 °F.
- Remove the pork from the bag and bake uncovered for 10–15 minutes, until golden and caramelized.
- (Optional) Boil mini potatoes and onions for 5–7 minutes, then add them to the dish for the last 10–15 minutes of roasting.
- Let the pork rest for 5–10 minutes before slicing. Serve with its own pan juices.
Notes
The overnight trick: Marinating overnight deepens the flavor — just switch to low-sodium soy sauce so it doesn’t overpower the pork.
Juiciness guarantee: Use an oven bag the first time; once you master it, you can try baking uncovered from the start for a crispier edge.
Dinner elegance, no stress: This dish proves that even easy unique pork recipes can taste like something straight out of a restaurant.
Note: These values are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.
- Prep Time: 15 minutes
- Marinating Time: 2 hours
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: Worldwide
Nutrition
- Serving Size: 170 g
- Calories: 340
- Sugar: 2 g
- Sodium: 880 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 46 g
- Cholesterol: 120 mg
Keep Cooking with Us
You may also love:
- Pork Tenderloin in Red Wine Sauce with Green Peppercorns
- Cooked Beans – their creamy texture soaks up all that savory pan juice beautifully.
- Mashed Potatoes – classic comfort that never fails beside a tender slice of pork.
Happy Cooking!
🧡 Mary and Fabi
