Weeknight Roast Pork Tenderloin

pork tenderloin ericasrecipes watermarked

I have been making pork tenderloin like this for probably 15 years or so, and I always love it. And I always make it on a weeknight. Salty, savory, healthy (other than a little bacon) – and super easy! Leftovers taste great too since tenderloin is so forgiving and doesn’t get tough like pork loin does. I love it every time I make it and it makes my house smell amazing!

Weeknight Roast Pork Tenderloin

  • 2 lb pork tenderloins
  • bacon (~1/4 lb)
  • ¼ c light soy sauce
  • ¼ c white wine
  • 1 T onion, finely chopped
  • 1 clove garlic, minced
  • ¼ t red pepper
  • 1 T fresh parsley, minced
  • 1 T honey

The night before you plan on cooking this, marinate the pork. Mix the soy sauce, wine, onion, garlic, red pepper, parsley, and honey, in a ziploc bag. Add the pork and marinate overnight in the fridge.

Preheat oven to 350F.

Put the pork in shallow baking dish and wrap in bacon. Bake at 350 for 30-35 minutes until thermometer reads 150F internal temperature. Transfer the pork to a cutting board and rest 5 minutes.

While pork is resting, take a whisk and scrape up the browned bits and mix the juices to make a little sauce. Serve over the sliced pork.


Check out the teeny onions from my garden!

Taking the temperature…


16 thoughts on “Weeknight Roast Pork Tenderloin

    • That’s right Cindy! That’s how they usually come. Tenderloins are smaller than loin roasts, but they are also juicier, cook faster, and make better leftovers. Which is why I like doing them on weeknights 🙂

    • Oh thank GAWD! You had me worried when you said you’d never cooked tenderloin before LOL. So glad you liked it 🙂 And thank you so much for letting me know!

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