Marinated Pork Tenderloin
Looking for a showstopper dinner that’s simple enough for a weeknight? This juicy marinated pork tenderloin, with its savory pan sauce and roasted parmesan green beans, delivers restaurant-quality flavor with zero fuss—and minimal cleanup.
A Southern Family Favorite: Marinated Pork Tenderloin with Roasted Green Beans and Tomatoes
When I think about easy dinners that bring my family to the table smiling, this Marinated Pork Tenderloin tops the list. It’s juicy, packed with bright flavors, simple enough for busy weeknights, and pretty enough for company. Pour on the signature pan sauce, and don’t forget the side of roasted green beans and tomatoes—just like I make in my kitchen here at Mary Katherine’s Table.
Pull up a chair and let me show you how to make this mouthwatering meal your own. Whether it’s your first time trying pork tenderloin or you’re an old hand looking for something new, this recipe is as forgiving as it is full of flavor. No fancy ingredients, just real goodness.
The Secret’s in the Marinade
Forget the mixing bowls—let’s keep clean-up simple! In a trusty Ziploc bag, whisk together olive oil, soy sauce, red wine vinegar, lemon juice, Worcestershire, garlic, parsley, black pepper, and dry mustard. Slip your pork tenderloin right in, and massage to coat with love. At least two hours in the fridge is key (overnight? Even better!).
Sear, Bake, and Slice
Medium-high heat brings out that golden crust. Then off to the oven until it’s tender and juicy. Let the meat rest so every slice stays moist and flavorful. While the pork bakes, whip up a pan sauce using chicken broth, a touch of reserved marinade, and a pat of butter for richness.
Veggie Sides That Shine
A hot oven keeps those green beans crisp, even if they’re frozen. Toss with olive oil, Parmesan, salt, pepper, and garlic powder, and roast on a preheated pan. Tomatoes join in for the last few minutes, offering a pop of color and brightness alongside the tenderloin.
Serving Suggestions
Plate those slices with roasted veggies, spoon plenty of pan sauce over top, and serve with rice or potatoes—perfect for soaking up every last drop of goodness. It’s a dish made to share: simple, savory, and unforgettable.
Frequently Asked Questions
Can I marinate the pork ahead of time? Absolutely! Marinate for two hours minimum, but overnight in the fridge deepens the flavor even more.
What’s the best way to reheat leftovers? Cover slices with foil and warm gently in a 300°F oven. Drizzle any extra sauce to keep things moist.
Is fresh garlic better than squeeze garlic? Use whichever you have! Squeeze garlic brings all the flavor and convenience. Fresh works just as well if you’re in the mood to mince.
Can I use fresh green beans instead of frozen? Yes! Fresh beans roast up beautifully. Just drop the oven temp to 425°F, since they don’t release as much moisture.
Do I need to use red wine vinegar? Red wine vinegar adds a subtle tang, but you can substitute apple cider vinegar or white wine vinegar in a pinch.
How do I know when the pork is done? Insert a meat thermometer in the thickest part—145°F means perfectly juicy pork tenderloin.
What other sides pair well with this dish? Potatoes, rice, or a buttery biscuit make great additions, soaking up all that luscious pan sauce.
Can I make the marinade without soy sauce? If you need to avoid soy, try coconut aminos or tamari—they’ll add rich flavor just the same.
Do leftovers freeze well? Yes, leftover pork can be frozen in a sealed container for up to two months. Thaw overnight and rewarm gently.
From my table to yours, I hope this recipe brings you all the warmth, flavor, and Southern cheer of a Mary Katherine’s Table family dinner. Let me know in the comments if you try it and don’t forget: sometimes the greatest kindness is sharing a good meal with the ones you love.
Marinated Pork Tenderloin & Roasted Parmesan Green Beans and Tomatoes
Ingredients
Ingredients
For the Pork Marinade
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar
- Juice of 1 lemon about 2 tablespoons, bottled is fine
- 2 tablespoons Worcestershire sauce
- 4 garlic cloves minced (or a couple good squirts of squeeze garlic)
- 1-2 tablespoons dried parsley
- 1/2 teaspoon black pepper
- 2 teaspoons dry mustard
For the Pork
- 1 pork tenderloin about 1–1.5 lbs
For the Veggies
- 3/4 lb frozen green beans half of a 1.5 lb bag
- 2-3 tablespoons olive oil
- 3 tablespoons grated Parmesan cheese
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 cup grape or cherry tomatoes halved
- Additional olive oil Parmesan, and garlic powder for the tomatoes
For the Pan Sauce
- 1/2 cup chicken broth
- 1/4 cup reserved marinade
- 2 tablespoons butter
Instructions
Instructions
Marinate the Pork
- In a large Ziploc bag, combine olive oil, soy sauce, red wine vinegar, lemon juice, Worcestershire, garlic, parsley, pepper, and dry mustard.
- Add pork tenderloin to the bag, seal, and massage to coat. Refrigerate for at least 2 hours, overnight is even better.
Prepare and Roast the Veggies
- Preheat oven to 450°F (232°C). Place a foil-lined sheet pan inside while heating.
- Toss green beans in a bowl with olive oil until coated. Add Parmesan, salt, pepper, and garlic powder; toss again.
- For tomatoes, toss with a little olive oil, salt, Parmesan, and a pinch of garlic powder.
- Carefully remove hot pan from oven, spread out the green beans, and listen for the sizzle. Roast for 7 minutes.
- Add tomatoes to the pan and roast both for 8 more minutes until beans are tender and tomatoes are just beginning to burst.
Sear and Bake the Pork
- Preheat oven to 350°F (177°C).
- Heat a skillet over medium-high; drizzle with olive oil. Remove pork from marinade, sear for 2–3 minutes per side until browned all over.
- Transfer pork to a foil-lined baking pan; bake 35–40 minutes, until cooked through (145°F/63°C at center is perfect).
- Let rest, covered, for 5 minutes before slicing.
Make the Pan Sauce
- In the same skillet used for searing (don’t clean it), add chicken broth and use a wooden spoon to scrape up browned bits.
- Pour in reserved 1/4 cup marinade. Simmer about 3 minutes to concentrate the flavors.
- Off heat, whisk in butter until glossy and smooth.
Serve
- Slice pork (as thick or thin as you like). Arrange on a platter with roasted green beans and tomatoes.
- Spoon the buttery pan sauce over pork just before serving.
- Great with rice or potatoes to soak up the sauce.
Video
Notes
• Marinate longer for more flavor—overnight is ideal, but two hours is the minimum.
• Use a hot pan for roasting green beans so excess moisture evaporates and veggies stay crisp, not mushy.
• Let pork rest before slicing for juiciest results.
Enjoy this simple but elegant family favorite, straight from Mary Katherine’s kitchen—with love and a little Southern kindness!
