Pork Tenderloin Marinated
Juicy pork tenderloin marinated in a sweet and spicy orange soy glaze, perfect for quick weeknight dinners or impressing guests with bold flavors.
Ingredients
Instructions
- Combine soy sauce, honey, garlic, orange zest, and red pepper flakes in a pie plate.
- Add the pork tenderloins and turn to coat. Marinate, turning occasionally, for 30 minutes or cover and refrigerate for longer.
- Heat a large skillet over high heat until hot enough to evaporate a drop of water on contact.
- Lift the pork from the marinade and place in the hot skillet.
- Cover and cook for 7 minutes, adjusting the heat to maintain a steady sizzle or until very well browned, but not charred.
- Turn the pork and cook, covered, for an additional 7 minutes.
- Remove from the skillet and let rest for 5 minutes.
- Slice into thin diagonal slices and serve.
Tips & Substitutions
For a deeper flavor, marinate the pork tenderloins for several hours or overnight. If you don't have orange zest, lemon or lime zest can be used as a substitute. For added heat, consider incorporating a dash of sriracha or using fresh chili instead of red pepper flakes. Keep an eye on the skillet heat to avoid overcooking and ensure the pork remains juicy.
Serving Suggestions
Serve the sliced pork tenderloin alongside a fresh salad or Roasted Vegetables for a balanced meal. It pairs beautifully with Rice Stuff or Oven Baked Potato Salad for a hearty side. For a complete dinner, consider adding steamed green beans or a light citrus vinaigrette salad to complement the flavors.
Storage & Reheating
Store any leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a skillet over medium heat with a splash of broth or water to keep them moist. Cover with a lid for a few minutes until warmed through, ensuring they don’t dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Tenderloin Marinated contains roughly 167 calories, with 1g protein, 43g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute pork tenderloin with chicken breasts or thighs. Adjust the cooking time, as chicken may require a longer cooking time to reach the appropriate internal temperature. Ensure to marinate the chicken the same way for optimal flavor.
How can I tell when the pork is done cooking?
The best way to check if the pork tenderloin is cooked is to use a meat thermometer. It should read 145°F (63°C) in the thickest part. Allow it to rest for 5 minutes before slicing to ensure the juices redistribute for a tender result.
What can I do with leftover marinade?
It’s best to discard raw marinade that has come into contact with the raw pork to avoid contamination. However, you can simmer the leftover marinade in a saucepan to create a flavorful sauce. Just ensure it reaches a boil for safety before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).