Leigh's Everything-but-the-Kitchen-Sink Pork Tenderloin

Pork tenderloin marinates in a mixture of olive oil, Worcestershire sauce, soy sauce, grainy mustard, hot sauce, apple cider vinegar and various spices to create the ultimate dinnertime juicy and tender protein. Leigh's Everything-but-the-Kitchen-Sink Pork Tenderloin is a household favorite!

Leigh's Everything-but-the-Kitchen-Sink Pork Tenderloin

A family favorite, Leigh's Everything-but-the-Kitchen-Sink Pork Tenderloin bakes up to make a DELICIOUS meal any time of the year! This pork tenderloin first marinates in a mixture of olive oil, Worcestershire sauce, soy sauce, grainy mustard, hot sauce, apple cider vinegar and various spices to create a juicy and tender protein before baking. Leigh's Everything-but-the-Kitchen-Sink Pork Tenderloin is bound to become a household favorite!

Prep Time 10

Cook Time 1

Marinating Time 1

Total Time 2 10

Servings servings

Calories 226kcal

Ingredients

1 ½ lb. pork tenderloin
2 tablespoons extra virgin olive oil
2 teaspoon Worcestershire sauce
2 teaspoons soy sauce low-sodium, if possible
2 tablespoons grainy Dijon mustard
1 teaspoon hot sauce
3 tablespoons apple cider vinegar
¼ teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
¼ teaspoon Tony Chachere's Salt-Free Creole Seasoning
¼ teaspoon kosher salt
1 small onion chopped
3 garlic cloves minced

Instructions

Place the pork in a baking dish or in a plastic bag for marinating.
Add the olive oil, Worcestershire sauce, soy sauce, grainy Dijon mustard, hot sauce, apple cider vinegar, red pepper flakes, black pepper, Creole seasoning, salt, sliced onion and minced garlic to the dish. Mix them and massage them into the pork before covering or sealing the bag.
Marinate the pork for at least an hour. (It can be marinated overnight or put in the marinade in the morning before you go for work.)
When you're ready to bake the pork, preheat the oven to 375°F and transfer the pork and the marinade to a baking dish (if you marinated it in a plastic bag or another vessel.)
Bake until the internal temperature of the pork reads 145°F (about an hour in my old oven), then remove and let sit for five minutes.
Slice and serve warm.

Notes

Please note total time does NOT include the marinating time.

Nutrition