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Marinated Pork Tenderloin & Roasted Parmesan Green Beans and Tomatoes

Here’s a warm and Southern-inspired recipe for Marinated Pork Tenderloin

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

    Tips from Mary Katherine’s Table
    • 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!