Pork Tenderloin




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1 package of pork tenderloins (2–2.5 lbs), there should be two small tenderloins in the package

6 garlic cloves, sliced in half lengthwise

1/4 c soy sauce

2 tbsp Dijon mustard

4 tbsp honey

2 tbsp orange juice

1 tbsp fresh rosemary, chopped

1 tsp pepper

3 tbsp olive oil


▪Preheat your oven to 350º.

▪Spray an 11” x 17” baking dish with cooking spray.

▪Use a sharp knife to poke 6 holes along the topside of each of the tenderloins going about an inch deep.

▪Push a sliver of garlic into each hole and place the tenderloins in the baking dish.

▪In a small bowl whisk together the soy sauce, mustard, honey, juice, rosemary, pepper, and olive oil.

▪Pour the marinade over the tenderloins.

▪Bake uncovered for 45 minutes basting every 7–10 minutes. This gives the tenderloins a delicious glaze over the top.

▪Transfer the tenderloins to a large cutting board and allow them to rest for 10 minutes before slicing.

▪Thinly slice the tenderloins and transfer to a serving dish or plates.

▪Drizzle the marinade from the pan over the sliced pork medallions and enjoy!




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