A simple marinade is they key to juicy pork tenderloin. This ginger-orange pork tenderloin has a marinade with Asian inspired flavors that will spice up your weeknight dinner!
For the marinade:
- 1 cup orange juice
- 1/2 cup coconut aminos*
- 3 cloves garlic, pressed or minced
- 1 teaspoon ginger
For the pork tenderloin:
- 2 teaspoons avocado oil
- 2 one-pound tenderloin
- Trim the surface fat from the pork tenderloin and place pork in a large plastic bag.
- Combine all marinade ingredients in a bowl, stir to combine. Add marinade to bag. Place in the fridge overnight if possible, but for at least one hour.
- Place a large oven safe skillet (I use my 12 inch Lodge cast iron) in the oven and preheat the oven to 450 degrees.
- While the pan is heating, remove the tenderloin from the marinade and pat dry. Season the pork with salt and pepper.
- Using oven mitts, remove the pan from the oven and add the oil. Add the pork to the skillet and return it to the oven roast for 10 minutes.
- Flip the pork, reduce the heat to 400 degrees, and roast for an additional 15 minutes. Insert a meat thermometer into the thickest part of the tenderloin; the internal temperature should read 145 degrees. Continue roasting if the temperature has not reached 145 degrees.
- Remove from the oven and transfer meat to a cutting board to rest. Let meat rest for 10 minutes before slicing.
Coconut aminos can easily be swapped for soy sauce or tamari. I use coconut aminos because of my gluten intolerance, but feel free to switch if you are not avoiding gluten.
Keywords: pork, pork tenderloin, easy dinner