Dijon Pork Tenderloin Marinade makes for a succulent & juicy pork tenderloin that's special enough for holiday meals but simple enough for weeknight dinners.Marinate the pork for at least 2 hours, but no longer than 24.
Combine the olive oil through black pepper in a large bowl or measuring cup and whisk well until combined.
Place pork in the marinade and turn it to cover. Cover the bowl and refrigerate the pork to marinate for 2 to 24 hours.
Preheat oven to 400 degrees. Spray 1 ½ or 2-quart baking dish with cooking spray and pour the pork and marinade into the dish.
Bake the pork for 30-35 minutes, or until the inside has reached an internal temperature of 145 degrees in the thickest part.
Remove pork from the oven and let rest at room temperature for 5 minutes. Slice, drizzle the hot marinade over the pork, and serve!
Notes
Leftovers will store covered in the fridge for 3-5 days.
Fresh or refrigerated orange juice both work for this recipe.
This recipe can easily be doubled or tripled. Use an extra roasting pan for more than 2 tenderloins and add additional roasting time in 2-3 minute intervals, if needed.
You can also marinate the pork in a resealable bag: just place the pork in the bag, pour the marinade over and zip up before refrigerating.