Baked Pork Tenderloin

I got this recipe from my cousin who made a tri-tip roast for our family New Year’s Eve dinner. Ever since, the tri-tip roast has been a requested dish for our annual New Year’s gathering. I have discovered that the same recipe can be used for making pork tenderloin and the flavor is still amazing. The only adjustment is to reduce the cooking time.


2 poundsPork Tenderloin (about 2-3 pieces)
1/2 CupFresh squeezed lemon juice
1/2 CupCooking oil (grape seed oil)
1/4 CupBrown sugar
1/4 CupLight soy sauce
1-2 TbspBlack pepper
1/4 CupGarlic salt
1/4 CupChopped garlic
1/4 CupChopped dried onions

Ingredients for gravy:

1 CanChicken broth
2 tspCornstarch
2 TbspWater
1 TbspWhite wine
To tasteSalt


  1. Mix all ingredients in a mixing bowl, transfer the mixture to a 1-gallon ziploc bag. (Picture 1)
  2. Place the pork tenderloin in the bag and toss the bag to make sure the meat is evenly coated with the marinade, refrigerate overnight. (Picture 2)
  3. Preheat oven to 350°F.
  4. In a large skillet, drizzle a little cooking oil and brown the pork tenderloin on both sides. (Picture 3)
  5. Transfer the meat to a baking sheet and bake in the oven until the thermometer reads 160°F. (The federal agency says it is lowering the recommended safe cooking temperature for whole cuts of pork from 160°F to 145°F. This is your preference). Let it sit for 3-5 minutes before cutting.  (Pictures 4-5)
  6. While the meat is resting, heat up a cup of chicken broth. Scrape the brown pieces from the baking sheet and add into the chicken broth, then add in white wine. Combine cornstarch and water in a small bowl, then stir until smooth. Stir cornstarch mixture into hot broth to thicken the gravy. Add salt to taste. (Pictures 6 & 7)
  7. Slice pork tenderloin and pour gravy on top to serve.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s