The City Magazine Since 1975

Marinated Pork Tenderloin

Rory Johnson, web director “We call this a fridge-door dish, because nearly every ingredient is something you’d have on-hand. The meat has to marinate overnight, but it’s so easy to make and always gets rave reviews.”
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  • 2 (3/4-1 lb.) pork tenderloins
  • For the marinade:
  • 1 cup olive oil
  • 2 Tbs. Worcestershire sauce
  • 2 Tbs. soy sauce
  • 1 Tbs. ground ginger
  • 1 clove garlic, finely chopped
  • 2 Tbs. Dijon mustard
  • 2 Tbs. ketchup
  • 2 Tbs. brown sugar

Combine marinade ingredients in a large bowl. Mix until well-blended. Add the meat, cover, and marinate in the refrigerator eight to 12 hours, or overnight. Turn occasionally. Preheat oven to 350ºF. Carefully transfer the meat and marinade to a baking dish and cook about 35 minutes, or until a meat thermometer registers 160ºF. When done, the marinade should form a nice glaze. Slice and serve immediately.