This roasted pork tenderloin is ready in a flash, and absolutely packed with great ginger, honey and garlic flavors! It’s a weeknight winner!
Stuck in a weeknight dinner rut? Try this oven roasted pork tenderloin that’s marinated, seared, roasted and basted with plenty of the extra marinade for maximum flavor! The best part? It’s ready in less than 30 minutes!!
This post is sponsored by the Ohio Pork Council. All opinions are my own.
Are you all ready for a great less than 30 minute meal? With school back in session, I am SO not in the mood for long, involved meals. Even basic beef tacos had me dreading dinner time the other night. My energy level is just. not. there! Anyone else feeling this way lately?
When I plan out my meals for the week, I always ask for input from my husband and daughter (my son doesn’t get a vote since he literally lives on chicken nuggets, ketchup and pasta lol), and a lot of the time I get a, “I don’t care what the meal is, but just NO chicken!”. We eat a LOT of chicken in this house you guys… and apparently, some family members are so over it.
I figured that I needed to choose something quick, easy, and healthy, so I went with a pork tenderloin! Alright, confession time… before I created and tested this recipe, I had never cooked a pork tenderloin before. I know… crazy right?! Somehow I always thought it would be fussy or complicated, but in reality, it’s exactly the opposite!
IS THIS MEAL REALLY READY IN UNDER 30 MINUTES?
Yes indeed! Well, marinade time not included. But just toss the pork in the marinade in the morning, and you’ll be ready to go at dinner time! The beauty of a pork tenderloin is that it’s pretty quick-cooking. Plus, you don’t want to overcook the meat, so it doesn’t have to cook as long as you’d think.
BUT… YOUR PORK IS KIND OF PINK!
It sure is, which is what makes it so tender and delicious! Pork is actually supposed to be cooked to an internal temperature of 140-145 degrees F and have a blush of pink. I pull my tenderloin from the oven before then, so it can broil and get that great glaze on top without going over the temperature and losing that great blush of pink! I love to use my handy meat thermometer for this, because I can leave the probe IN the meat while it’s in the oven, and the device sits on my counter. I can program it to beep when it’s at a certain temperature, so I don’t have to continually check and re-check.
Don’t let the pink scare you… it’s not like chicken where pink = bad. I promise you’ll love it 🙂
IS THIS PORK SWEET OR SPICY?
It’s really a perfect blend of sweet and savory, and the spiciness is up to you! I add a pinch of cayenne to my marinade, but you can leave that out if you don’t like a little spice, or increase the amount to give it a healthy kick! The great thing about pork is that it’s really a blank canvas, (like chicken), in that it takes on the flavors that you give it, so you can truly make this dish your own.
WHAT DO I SERVE WITH THIS ROASTED PORK TENDERLOIN?
Since it’s almost Fall, I went with a mashed sweet potato and some steamed green and wax beans. BUT, here are some other delicious options!
- Cheesy Brussels Sprouts with Bacon
- Horseradish Mashed Potatoes with Caramelized Onions
- Bourbon Glazed Carrots
I really hope you guys give this ginger honey roasted pork tenderloin a try… I promise, it’s not complicated, and it comes together SO quickly! Give it a try instead of opting for chicken (again), and I’m sure you’ll love it!
LOOKING FOR MORE GREAT PORK RECIPES?
- Maple Balsamic Glazed Pork Chops
- Slow Cooker Salsa Verde Pork Taquitos
- One Pan Pork Chops with Apples and Onions
- Slow Cooker Honey Balsamic Pulled Pork
- Slow Cooker Pork Carnitas
- Hawaiian BBQ Pork Wonton Tacos
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 lb pork tenderloin, excess fat trimmed
- 1 1/2 Tbsp fresh ginger, grated
- 7 Tbsp honey
- 2 Tbsp lemon juice
- 2 tsp grated fresh garlic
- 2 1/2 Tbsp soy sauce
- kosher salt and black pepper, to taste
- pinch cayenne pepper
- olive oil for cooking
- chopped fresh parsley, for garnish
Instructions
- Combine ginger, honey, lemon juice, garlic, soy sauce, cayenne, salt and pepper in a small mixing bowl.
- Add half the marinade ingredients to a large ziplock bag and add pork tenderloin. Seal bag and marinate for a few hours or overnight. Pour leftover marinade into an airtight container and keep refrigerated until ready to roast the pork.
- Line a baking sheet or baking dish with a double layer of aluminum foil and set aside. Remove leftover marinade container from the refrigerator and preheat oven to 400 F degrees.
- Heat a large skillet with a bit of olive oil over MED-HIGH heat, remove excess marinade and sear pork tenderloin very briefly on all sides until lightly golden brown.
- Transfer tenderloin to prepared baking sheet/dish and roast for 10-15 minutes, until a meat thermometer inserted in the thickest part of the tenderloin registers 133 F degrees.
- Brush with leftover marinade and broil on HIGH for 1-2 minutes until golden. Remove from oven, cover with foil and let rest a few minutes. Pork will continue carry-over cooking and should end up between 140-145 F degrees with a blush of pink.
- Brush marinade over the top of pork tenderloin and sprinkle with parsley if desired.Slice into 1/2 inch thick slices and serve.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Erich of Madison says
I just posted a review which I don’t yet see. It was outstanding (both the review and the pork). I wanted to add that I marinated overnight and did not separate the marinade into two parts. Then I took the reserved marinade and boiled/simmered for a topping sauce to pour over the pork.
Erich in Madison says
We love pork tenderloin and have several great recipes. This one was outstanding and will be added to our rotation. I added 2 tsp brown sugar and a little fresh rosemary, cooked it in a cast-iron skillet. We like our pork a bit rarer than most so I took it out of the oven at 130 degrees. After a quick broil, it came out perfectly pink for us. Served with mashed sweet potatoes and steamed vegetables.
Anthony says
I marinated the meat overnight and it really paid off! It was packed with flavor! I highly recommend this, will make it again!
Andie Carr says
Scummy. Finally a meal we can all meat. I am so used to having this kind of thing with rice, was really good with creamy mash and green veg. Yum can’t wait to make again!
Robert says
Two pork loins marinated over night….FANTASTIC!! tonight!! With sweet potatoes!! ! Thank YOu
Keli says
I have a 5 lb pork loin ,how long to cook it.
The Chunky Chef says
Hi Keli, I’ve never made this using a pork loin, only the tenderloin which is a much different cut of meat. For a loin, I would bake at 400 F degrees for 10 minutes, then lower the heat to 350 F degrees and bake for 20 minutes per pound (so for 5 lbs it would be 1 hour 40 minutes), until the pork registers 145 F degrees with an internal thermometer. Let pork rest about 10 minutes before slicing. You may have to cover it with foil loosely at some point during the baking time, as I’ve never baked this sauce for that long before and it may get too brown.
Keli says
Thank you Amanda for info, I cooked it for 1 hour 10 mins and it was ready, turned out very good.
Joan says
Yes, a great recipe, but the marinade does take a while to prepare.
The Chunky Chef says
Hi Joan 🙂 Yes, unless you’re using a pre-made bottled marinade, it does take a little bit of time to make things from scratch. I find the effort to be very worth it 🙂
Sheila says
Wow! I can’t believe that this can be prepared in 30 minutes. This is what I need in my life. Good food and fast for busy people like me. Thank you for sharing this. This is going to part of our family’s favorite.
Larry says
I used this recipe with boneless pork chops….EXCELLENT. I marinated the pork chops for an hour – sauteed slightly – brushed with marinade – finished in oven till thermometer (baby dial thermometer) registered 140° removed from oven – tent with foil few minutes – and enjoyed
Julia says
I think I have never made a pork tenderloin dinner so thanks for the inspiration!
Krista says
I don’t think a pork recipe can look much better than this! It looks so good and juicy!
Des @ Life's Ambrosia says
I don’t think I’ve ever seen a pork tenderloin look so good!
Byron Thomas says
Amanda, that pork is stunningly gorgeous! Now, I’m officially starving. 🙂
Patricia @ Grab a Plate says
As a matter of fact, YES! I have been in a rut – ugh. This tenderloin looks absolutely scrumptious, and easy to make, too. Can’t wait to try it. I needed this inspiration!
Karly says
Let’s be real, I cannot wait for fall and the holidays and all the delicious comfort food. This looks SO good- definitely kicking off oven season with this baby!
Sharon @ What the Fork Food Blog says
This pork looks so mouth watering! We love pork in our household and this would be perfect to try this fall!
Sandi says
This is a gorgeous roasted pork dinner…my kids would love it too.
Dee says
I’m drooling just looking at this!
Renee - Kudos Kitchen says
Pork tenderloin is one of my favorites. The color and the flavors you’ve used here look like real winners!
Jocelyn (Grandbaby Cakes) says
This looks so fantastic! The flavor are amazing.