This Sweet and Tangy Roasted Pork Tenderloin makes for a great weeknight dinner. This recipe has been a family favorite for many years.
I think pork tenderloin is one of those cuts of meat that we don’t think to make all that often. But we should! It’s a delicious cut of pork, and it’s very easy to make. This recipe only requires 5 main ingredients that you probably already have in your kitchen. The marinade is easy to make, and it’s a quick, 1-hour marinating time. This sweet and tangy roasted pork tenderloin might just become a new family favorite!
- brown sugar
- cider vinegar
- tomato paste
- chili powder
- ground cumin
- freshly ground black pepper
- pork tenderloin
How to make Sweet and Tangy Roasted Pork Tenderloin:
The complete, printable recipe is at the end of this post.
Combine all ingredients except pork in a gallon zip bag. Add pork, turning to coat. Marinade in refrigerator for 1 hour.
Preheat oven to 450°F.
Remove pork from bag, saving marinade.
Place pork on a broiler pan coated with nonstick cooking spray. Brush with reserved marinade. Insert a meat thermometer into the thickest portion of the pork. Bake for 20 minutes or until thermometer reaches 145°F.
How to remove the silverskin from pork tenderloin:
Silverskin is a layer of tough tissue found on a pork tenderloin. You don’t want to leave the silverskin on the tenderloin because it’s a chewy part of the loin that isn’t nice to eat. It’s easy to remove it. You’ll need a sharp, thin knife. Pull the fat off of the tenderloin, and you should be able to locate the silverskin just below the layer of fat. Slide the knife just under the silverskin and pull it up. As you hold on to one end of the silverskin, you can slide the knife underneath it to cut it off the tenderloin. Try your best to keep the knife close to the silverskin so you don’t pull off the meat with it. Then discard the silverskin.
The “safe” temperature for eating pork is 145 degrees F. I like to take it out at this temperature and let it sit for a bit. The temperature will rise slightly higher, and then it will be perfect. Use a meat thermometer to keep an eye on the temperature while roasting.
Roasted Pork Recipes:
- Roasted Pork Tenderloin with Sage and Apple
- Roasted Pork with Blackberry Sauce
- Maple Roasted Pork Tenderloin with Fall Veggies
- Sangria Roasted Pork
- Herb Crusted Pork Tenderloin with Red Onion Jam
Sweet and Tangy Roasted Pork Tenderloin
- ¼ cup packed brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoon tomato paste
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- 1 pound pork tenderloin, trimmed
- Combine all ingredients except pork in a gallon zip bag. Add the pork, turning to coat. Marinade in the refrigerator for 1 hour.
- Preheat the oven to 450°F.
- Remove the pork from the bag, saving the marinade.
- Place the pork on a broiler pan coated with nonstick cooking spray. Brush with the reserved marinade. Insert a meat thermometer into the thickest portion of the pork. Bake for 20 minutes or until the thermometer reaches 145°F. Remove from the oven; cover and let stand for 5 minutes. Slice and serve!