• Five Ingredient Pork Tenderloin

    by  • November 11, 2012 • Food & Recipes • 12 Comments

    You may have already gathered this from the numerous posts I devoted to bacon, but guys – I could never be a vegetarian. I mean, I totally respect that some people are and they have their reasons for doing so. I just have my own views on the food chain, and they consist of me eating lots of delicious meat (see exhibit A above).

    On the other end of the spectrum is my sister, who is impossible to cook a holiday meal for. Mainly because she either ends up taking two bites of the tofurkey and never touching it again, or complaining that her meal is entirely composed of side dishes. You can’t deny it, sis. You suck at Thanksgiving.

    But if you’re looking for a great holiday season recipe and all of your guests are omnivores, this pork tenderloin is absolutely insane. You can use the marinade for just about anything, though I really love this way. It turns out so moist and juicy you can practically cut it with a fork. It’s also one of the most low-maintenance recipes in my repertoire at only five ingredients.

    However, I can’t take credit for this genius – only the photos. My college roommate and general badass of the universe, Caitlin, holds a slew of secret family recipes that she used to make for us when we were poor and blissful students. This was one of the few she actually gave us. I’m still waiting for her to cave on the Christmas cookie recipes, because every year, she sends them to me and I actually have to fend people away from the package with a broom. I will defend those cookies until the death.

    Maybe with our powers combined we can get her to give me the recipes. You know, for the good of the blog. So if you guys could kindly leave convincing letters and false promises to Caitlin in the comments, I’m sure she’ll eventually give in. And that means I can make the world’s best Christmas cookie recipes and give them to you guys. Everybody wins. So bring your A-game in the begging department, then make yourself some pork. You’ve earned it.

    Five Ingredient Pork Tenderloin


    • 1/4 c balsamic vinegar
    • 1/4 c low sodium soy sauce
    • 1/4 c red wine
    • 1/4 c brown sugar
    • 1 boneless pork loin roast (comes with two separate pieces of meat, as seen above), about 2 lbs, trimmed of visible fat
    • Salt & pepper to taste (I don’t count these as real ingredients. Let’s call them “freebies.”)


    Whisk together first four ingredients. Transfer to a plastic bag with the pork loin and let marinate for at least 1 hr, turning halfway through. Preheat oven to 425. Remove pork from bag and place on a jelly roll pan or rimmed baking sheet. Cover in extra marinade. Season with salt and pepper to taste. Bake at 425 for about 25 minutes, or until internal temp reaches 160 and center is still slightly pink. Remove from the oven and let rest for 10 minutes. Slice and serve.

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    I'm a 25-year-old ex-wife who spends most of her time cooking and chasing silly men around.

    12 Responses to Five Ingredient Pork Tenderloin

    1. November 11, 2012 at 7:09 pm

      Beautiful photos!!! I’d be happy to eat that tenderloin any day, doesn’t need to be holiday!

    2. November 12, 2012 at 11:42 am

      My pork tender recipe uses equal parts of honey and spicy mustard plus chili powder. Mmmmmmm……

    3. November 12, 2012 at 12:52 pm

      This looks amazing! I love sweet/tangy flavors with pork.

      • Ring Finger Tan Line
        November 15, 2012 at 3:12 pm

        Thank you! Yes, this works awesome with pork. I’ve used it on chicken and salmon before too with great results.

    4. November 12, 2012 at 8:35 pm

      Great recipes. Loved the ease in making the Rigatoni dish. Great idea for Halloween with your friend Ms. Ketchup.

      • Ring Finger Tan Line
        November 15, 2012 at 3:12 pm


    5. November 12, 2012 at 9:55 pm

      YUM! That looks sooo good. I always forget about pork. I never make it. (other than bacon) I need to do that more. Pork needs some love too!

      • Ring Finger Tan Line
        November 15, 2012 at 3:13 pm

        Yes, I normally forget about it, too. I LOVE this way, though. And also with cherry sauce. Mmm.

    6. Jennifer
      December 2, 2012 at 7:15 am

      I tried this out last night, and it was amazing! I had a bigger tenderloin, so it took a bit longer to cook. But it was worth the wait ! Thank you for sharing your recipe…I will be making this one again!

    7. Nicole
      March 19, 2013 at 11:43 am

      I am curious as to which kind of red wine was used in this recipe.

    8. Steve Berti
      August 5, 2013 at 12:56 pm

      I plan to prepare your Pork Tenderloin recipe this weekend for a party of six.
      This will be some what different then Pork Tenderloin that I prepare and my guest
      really enjoy. Having said that however, I am sure your recipe will be a big hit

    9. kitt
      October 1, 2013 at 11:16 am

      can you marinate this for too long? is it ok to start the marinate 10 hours before cooking?

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