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Marinated Pork Tenderloin

 Marinated Pork Tenderloin
Nothing could be more convenient when you're entertaining than this recipe. Marinate the pork for a few hours, bake, then pull together the side dishes. —Alyce Wyman, Pembina, North Dakota
6 ServingsPrep: 5 min. + marinating Bake: 25 min.


  • 1 can (5-1/2 ounces) apricot nectar
  • 1/2 cup soy sauce
  • 3 tablespoons canola oil
  • 2 garlic clove, minced
  • 2 teaspoons minced fresh parsley
  • 2 pork tenderloins (about 1 pound each)


  • In a large resealable bag, combine the first five ingredients. Add
  • the pork; seal and turn to coat. Refrigerate for at least 2 hours.
  • Drain and discard marinade.
  • Line a shallow baking pan with foil and coat with cooking spray.
  • Place tenderloins in pan. Bake, uncovered, at 425° for 25-30
  • minutes or until a meat thermometer reads 160°. Let stand for 10
  • minutes before slicing. Yield: 6 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.