Melt in Your Mouth Pork Tenderloin

Total Time
Prep 12 hrs
Cook 3 hrs

Marinating this meat overnight is the secret to this melt-in-your-mouth roast pork. If you're a pork lover, this is the recipe for you! Try it once and you'll do it again and again.

Ingredients Nutrition


  1. Place pork in marinade, turning often to make sure meat is completely exposed to the mixture.
  2. Place meat and marinade into roasting pan in a 475°F oven for 15 minutes.
  3. Lower temperature to 325°F and cover with aluminum foil.
  4. Cook for 3 hours.
  5. Remove meat from roasting pan to a platter and allow it to rest 1/2 hour before slicing and serving.
  6. For the Gravy: Dissolve corn starch in water and add the ingredients for the gravy (above) to the juices left in the roasting pan.
  7. Heat on stovetop, on medium heat and stir until it thickens.
  8. It's ready to serve with stir fried mushrooms, broccoli, red sweet pepper, cauliflower and carrots!


Most Helpful

What can I say.....WOW! This pork tenderloin was absolutely delicious and the sauce really added a wonderful flavor to the meat. The whole family enjoyed it and I'll defintely be cooking this one again. I didn't cook it 3 hours though. After the first hour at 325 degrees, I turned the oven up to 350 and it was done at the end of 2 hours. Thanks for a wonderful recipe!!

Dreamgoddess July 14, 2002

Absolutely goegeous, Pork was tender and juicy. I was only cooking 2lbs of pork so I did cut back on the cooking time, but I followed the rest of the ingredients as stated, as I did not want to detract from any of the flavours. What a wonderful aroma it creates in the house, while cooking. I took your advice and served mine over stir fried vegetables. It was delicious and a recipe that will frequent our table regularly. Thanks for sharing gingerbee, big thumbs up from our family.

The Flying Chef December 19, 2007

I tried this over the weekend. Instead of pork tenderloin I used a pork roast but marinated it overnight. The meat was extremely tender....received a lot of compliments on this one......Definitely a keeper !

cfletcher February 07, 2005

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