Roasted Garlic Pork Tenderloin

15/02/2023 by Living the Gourmet 26 Comments

^{This post has been sponsored by Andria's Food Group. All opinions expressed are my own.}

If you’re looking for a recipe that’s as easy to make as it is delicious, look no further than this marinated pork tenderloin, which we’ll be pairing with grilled onions. The tenderloin cooks up lusciously moist and flavorful, courtesy of the marinade, while the grilled onions add a rich smokiness. Quick and easy to make, this dish is perfect for a weeknight meal, while still being able to take centerstage at a dinner party.

For the marinade, we’re using Andria’s Salad Dressing, which is a delicious mix of natural ingredients like molasses, rice vinegar, Worcestershire, and herbs. The marinade works not only to tenderize the meat, but also to give it a rich flavor and pungent aroma. After marinating, we rub the meat down in a mix of garlic, brown sugar, oil, and red pepper, and then set to roast in the oven. It couldn’t be simpler. More on Andria’s below, without whose delicious salad dressing and steak sauce today’s recipe wouldn’t be possible.

While the grilled onions are a great way to take the pork tenderloin to the next level, this recipe pairs deliciously with a range of sides – which we’ll cover in some detail below. Serving the tenderloin with roasted vegetables or a tossed green salad is a great way to round out the meal, though for hardier sides consider roasted potatoes, creamy polenta, or even pasta and red sauce.

So, if you’re looking for a quick, easy, and delicious meal, look no further. Read on for the full recipe, an ingredient checklist, pairings and prep tips.

Ingredient Checklist – The Tenderloin

Pork Tenderloin. The star of the show. When selecting pork tenderloin, it’s important to look for one that is firm to the touch, and pale pink in color. The meat should be free of any blemishes or discoloration, and it should have a pleasant, slightly sweet smell. It’s also important to look for pork tenderloin that is labeled as “grass-fed” or “free-range”, as these are of generally higher quality. Finally, while this may seem like I’m stating the obvious, make sure to check the expiration date on the package and select one with a date that’s as far in the future as possible.
Andria’s Salad Dressing. The marinade for the tenderloin. This salad dressing features a rice vinegar base, mixed with molasses and a splash of Worcestershire. Garlic, tamarind, mixed vegetables and herbs, round out the ingredient list, creating a depth of flavor that manages to be both rich and pungent, while retaining a delicious balance. While this salad dressing will turn any salad into a delight worth savoring, it’s also incredibly versatile, as shown in today’s recipe where we’re using it as a marinade for pork. It’s also great for things like tofu, grilled veggies, or even on fish.

Garlic. We’re roasting and then crushing the garlic to rub onto the tenderloin.
Salt. Sea salt if you have it, but plain table salt will get the job done.
Brown Sugar. To balance out the rub with some sweetness, and for a delicious ‘molasses flavor.’
Red Pepper. Purely for heat. If you want to get fancy, consider using a mix of chili powder and your favorite chili flakes. Conversely, you might also consider Korean red pepper for added ‘chili flavor.’
Black Pepper. For best results, use freshly ground black pepper. To really take things up a few notches, grind whole peppercorns in a mortar pestle. That really brings out the pepper’s aromatics. Trust me, and try it.
Butter. You want to use plain unsalted butter.
Oil. While I’m using plain corn oil, consider using a quality extra virgin olive oil to really kick up today’s recipe.

Ingredient Checklist – The Grilled Onions

Sweet Onions. My preference for grilled onions are sweet onions, but this is purely preference. Your choice of onions will work just fine.
Andria’s Brush On Steak Sauce. This adds beautiful complexity to the grilled onions. No matter what you’re making, Andria's Steak Sauce is a great way to sauce-up your next meal. From steaks to burgers, to vegetables and salads, to fish and poultry, this sauce adds the perfect touch. With its unique blend of onions and parsnips, along with turnips, carrots, and parsley, this sauce is richly textured, and has wonderful depth, adding flavor and complexity to any meal. It's also easy to use, so you can get creative with your recipes. Try Andria's Steak Sauce today, I promise you won’t be disappointed.
Sugar. For caramelizing the onions.

Tips for Preparing the Tenderloin

Proper Marination. The key to ensuring a flavorful, juicy marinated pork tenderloin is to give it plenty of time to marinate. The best way to do this is to combine the marinade ingredients in a large bowl or resealable bag with the pork tenderloin. Then, seal the bag and place it in the refrigerator for at least 2 hours, or up to 12 hours. Make sure to turn the bag every few hours to ensure the tenderloin is evenly coated in the marinade. If using a bowl, simply open the bowl, and turn the tenderloin to insure both sides get equal time submerged in the marinade.
When is it done? The best way to tell when a pork tenderloin is done cooking is to use a meat thermometer. When the internal temperature of the pork tenderloin reaches 145 degrees Fahrenheit, it’s done cooking and ready to be enjoyed. If you don’t have a meat thermometer, you can also tell when a pork tenderloin is done cooking by doing a simple “poke test.” If the pork feels firm and the juices run clear, it’s done cooking. If the juices are still pink, the pork needs a few more minutes of cooking.
How to store leftovers? The best way to do this is to wrap it in aluminum foil or place it in an airtight container and store it in the refrigerator. Properly stored, leftover pork tenderloin will stay fresh for up to four days.

Pairing the Tenderloin

Wine. Pork tenderloin pairs well with both white and red wines. For a white wine, try a Chardonnay or a Sauvignon Blanc. For a red wine, try a Pinot Noir or a Cabernet Sauvignon.
Roasted Vegetables. A by-the-book pairing for pork tenderloin. Roasted vegetables are the quintessential side to serve with a juicy pork tenderloin. Some great options to try include roasted potatoes, roasted Brussels sprouts, roasted sweet potatoes, blistered tomatoes tossed with herbs and warmed spinach, or roasted carrots.
Sausage and Peppers. Another great ‘by the book’ pairing. My personal choice for how to do this would be Italian Style sausage with eggplant, onions, and red bell peppers, roasted together to create a sort of ‘stew’ or ‘sauce’ that, while delicious on its own, can just easily be spooned over rice, pasta, folded into flatbreads, or spooned over the tenderloin.
Creamy Risotto. A rich risotto would pair absolutely perfectly with today’s pork tenderloin. Think fluffy Arborio rice layered with sauce, cheese, and a top layer of sausage polpettes. While the more traditional way to prepare this is with beef patties, I think the sausage gives it a more ‘rustic’ and ‘fuller’ flavor, as well as staying bit moister during cooking.