When it comes to comfort food with a touch of elegance, Joanna Gaines never disappoints. Her pork tenderloin recipe is a perfect example of how simple ingredients can transform into a flavorful, crowd-pleasing dish. It’s the kind of recipe that feels fancy enough for special occasions but easy enough for a cozy weeknight dinner.
We love how this dish balances tender, juicy pork with a rich marinade that brings out deep, savory flavors. Joanna’s approach highlights her signature style—wholesome, approachable, and packed with heartwarming taste. Whether you’re a fan of her cooking or just looking for a new go-to recipe, this pork tenderloin is sure to impress.
Joanna Gaines Pork Tenderloin Recipe
This Joanna Gaines Pork Tenderloin Recipe is the epitome of home-cooked simplicity meeting refined flavors. With just a handful of ingredients and carefully balanced techniques, we can create a dish that’s both hearty and elegant. Follow these step-by-step instructions to achieve perfectly tender pork with a rich marinade that’s sure to impress.
Ingredients
Here are the ingredients you’ll need to prepare this flavorful recipe:
- 2 lbs pork tenderloin, trimmed of excess fat
- 1/4 cup extra virgin olive oil
- 1/4 cup soy sauce
- 1/4 cup pure maple syrup
- 3 tablespoons balsamic vinegar
- 3 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
- 1/2 teaspoon ground black pepper
Tools Needed
To streamline the process, gather these essential tools:
- Mixing bowl
- Whisk
- Zip-top plastic bag or shallow dish (for marinating)
- Heavy-bottomed skillet
- Baking sheet
- Meat thermometer
Instructions
1. Prepare the Marinade:
In a mixing bowl, whisk together the olive oil, soy sauce, maple syrup, balsamic vinegar, minced garlic, Dijon mustard, rosemary, and black pepper. The aroma of this marinade is rich and savory with a hint of sweetness. Make sure it’s well-blended.
2. Marinate the Pork:
Place the pork tenderloin in a zip-top plastic bag or shallow dish. Pour the marinade over the pork, ensuring the meat is evenly coated. Seal the bag or cover the dish tightly with plastic wrap. Let it marinate in the refrigerator for at least 4 hours, or preferably overnight for maximum flavor.
3. Preheat the Oven:
Preheat the oven to 375°F (190°C). While waiting, remove the pork from the refrigerator and let it come to room temperature (about 15-20 minutes).
4. Sear the Tenderloin:
Heat a heavy-bottomed skillet over medium-high heat and add a splash of olive oil. Once hot, sear the pork tenderloin for 2-3 minutes on each side until golden brown. This locks in the juices and gives the pork a beautiful crust.
5. Roast the Pork:
Transfer the seared tenderloin to a baking sheet. Pour any remaining marinade over the top. Place the baking sheet in the preheated oven and roast for about 15-20 minutes, or until the internal temperature reaches 145°F.
6. Rest and Slice:
Remove the pork from the oven and let it rest for 5-10 minutes. Resting allows the juices to redistribute, ensuring every slice is juicy and tender. Slice the tenderloin into medallions about 1/2 inch thick.
Serving Suggestions
To complete the meal, serve the pork tenderloin over creamy mashed potatoes or with roasted seasonal vegetables. A drizzle of any excess marinade or sauce from the pan makes a perfect finishing touch.
Ingredients
Creating Joanna Gaines’ Pork Tenderloin Recipe begins with a selection of fresh, flavorful ingredients that highlight her signature wholesome cooking style. Let’s break the ingredients down into three key categories to make preparation seamless.
Pork Marinade
The marinade deeply infuses the pork tenderloin with savory and sweet notes, creating a wonderfully balanced flavor.
- 1/4 cup olive oil
- 1/4 cup low-sodium soy sauce
- 3 tablespoons pure maple syrup
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon ground black pepper
Tip: Mix these ingredients in a medium bowl to create a smooth marinade before combining with the tenderloin.
Pork Tenderloin
The star of the dish is the Pork Tenderloin, which becomes incredibly tender and flavorful once marinated and roasted.
- 2 pounds pork tenderloin, trimmed of excess fat
- 1 teaspoon kosher salt, to season
- 2 tablespoons olive oil
We recommend selecting a tenderloin with a pale pink color and firm texture for the best results.
Sauce Ingredients
The remaining marinade doubles as a savory sauce, reducing to the perfect consistency for drizzling over the cooked pork.
- 1/2 cup chicken broth, for thinning the sauce
- Reserved marinade (from above)
- Optional: 1 teaspoon cornstarch, for thickening
Reminder: Ensure the reserved marinade is cooked thoroughly if used as a sauce, as it previously came into contact with raw meat.
Tools And Equipment
To make Joanna Gaines’ pork tenderloin recipe seamlessly, we’ll need a selection of essential tools and equipment. These kitchen essentials ensure the preparation, marinating, and cooking processes are efficient and mess-free.
Preparation Tools
- Sharp chef’s knife: For trimming and slicing the pork tenderloin.
- Cutting board: A sturdy surface to safely prepare the pork and other ingredients.
- Measuring cups and spoons: For accurate measurements of marinade ingredients like olive oil, soy sauce, and maple syrup.
- Mixing bowl: A medium-sized bowl to whisk and mix the flavorful marinade.
Cooking Equipment
- Cast iron skillet or heavy-bottomed pan: Perfect for achieving an even sear on the tenderloin, sealing in the juices.
- Tongs: Essential for flipping the pork while searing to avoid puncturing the meat and losing precious juices.
- Instant-read thermometer: Ensures the pork tenderloin reaches the ideal internal temperature of 145°F, guaranteeing juicy, tender results.
Additional Essentials
- Roasting pan or baking dish: Used to transfer the seared pork tenderloin to the oven for thorough roasting.
- Aluminum foil: Handy for covering the tenderloin if it starts to brown too quickly or for resting it post-cooking to retain its juices.
- Small saucepan: Required if you plan to transform the leftover marinade into a savory sauce to drizzle over the tenderloin.
Tool Requirement Overview
| Tool Name | Purpose |
|---|---|
| Sharp chef’s knife | Trimming and slicing the pork tenderloin. |
| Cutting board | Stable surface to prepare the meat and ingredients. |
| Measuring cups/spoons | Precise measurement of marinade ingredients. |
| Mixing bowl | Mixing olive oil, soy sauce, maple syrup, and spices. |
| Cast iron skillet | Searing the pork to lock in its flavors. |
| Tongs | Safe handling and flipping of the tenderloin. |
| Instant-read thermometer | Monitoring doneness for juicy, tender pork. |
| Roasting pan | Baking the seared pork to perfection. |
| Aluminum foil | Prevent browning and resting the cooked tenderloin. |
| Small saucepan | Making a delicious cooked-down marinade sauce. |
These tools and equipment form the backbone of our Joanna Gaines pork tenderloin recipe preparation. Having them on hand simplifies the process and ensures we’re set up for success in replicating this hearty, flavorful dish.
Directions
Let’s break down Joanna Gaines’ pork tenderloin recipe into clear and actionable steps. Follow these instructions carefully to recreate this flavorful dish in your own kitchen.
Prep The Ingredients
- Start by trimming the pork tenderloin. Use a sharp knife to remove any silver skin or excess fat for even cooking.
- Mince 3 cloves of garlic, and measure out the rest of the ingredients for the marinade. This ensures smooth preparation later.
- Place all tools nearby, including your mixing bowl, cast iron skillet, and roasting pan.
Marinate The Pork Tenderloin
- In a mixing bowl, whisk together the following marinade ingredients:
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tbsp maple syrup
- 3 minced garlic cloves
- 2 tsp Dijon mustard
- 1 tsp freshly ground black pepper
- Place the pork tenderloin in a shallow dish or resealable plastic bag. Pour the marinade over the pork, ensuring it is fully coated.
- Cover and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor. Rotate occasionally to distribute the marinade evenly.
Cook The Pork Tenderloin
- Preheat your oven to 375°F (190°C).
- Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tbsp olive oil.
- Remove the pork from the marinade (reserve the liquid for the sauce). Pat the pork dry with paper towels and carefully place it in the hot skillet.
- Sear the tenderloin on all sides for about 2-3 minutes per side, creating a golden-brown crust.
- Transfer the skillet to the preheated oven. Roast the pork tenderloin for 12-15 minutes, or until the internal temperature reads 145°F with an instant-read thermometer.
- Remove the pork from the oven, tent with foil, and let it rest for 10 minutes before slicing.
Prepare The Sauce
- Pour the reserved marinade into a small saucepan. Add 1/2 cup chicken broth and bring to a boil over medium heat.
- If desired, whisk in 1 tsp cornstarch mixed with 1 tbsp water to thicken the sauce.
- Lower the heat and simmer for 3-4 minutes, stirring occasionally. Make sure the sauce cooks thoroughly, as it contains raw marinade.
Assemble And Serve
- Slice the rested pork tenderloin into 1/2-inch thick pieces, arranging them beautifully on a platter.
- Drizzle the prepared sauce over the pork.
- Serve the tenderloin with sides like creamy mashed potatoes or roasted seasonal vegetables, enhancing the dish with any leftover sauce.
- Optional: Garnish with freshly chopped parsley for a vibrant touch.
Make-Ahead Instructions
For those prepping ahead, Joanna Gaines’ pork tenderloin recipe is a fantastic option. Preparing key elements in advance allows us to save time and ensure the dish is stress-free on the day of serving. Here’s how we can efficiently organize the make-ahead steps:
1. Prepare the Marinade Ahead
- Whisk together the marinade ingredients: olive oil, soy sauce, maple syrup, Dijon mustard, minced fresh garlic, and freshly cracked black pepper.
- Store the mixture in an airtight container or mason jar in the refrigerator. The marinade can be made up to 24 hours in advance.
2. Marinate the Pork
- Trim the pork tenderloin and place it in a resealable plastic bag or a shallow dish.
- Pour the prepared marinade over the pork, ensuring it coats the meat evenly. Seal or cover tightly.
- Refrigerate the marinated pork for at least 4 hours but no longer than overnight (12 hours max) to prevent overpowering.
3. Pre-Chop and Measure Ingredients
To streamline the cooking process:
- Garlic: Mince and store it in a small airtight container.
- Optional Sauce Thickeners: Pre-measure cornstarch if you plan to thicken the sauce later.
- Chicken Broth: Keep measured and ready in a jar or bowl in the fridge.
4. Preheat & Sear in Advance for Faster Cooking
- If short on time before serving, we can sear the pork tenderloin ahead of roasting.
- Sear all sides in a hot cast iron skillet with a little oil for about 3-4 minutes per side until the exterior is golden brown.
- Let the pork rest briefly, then store it in an airtight container in the refrigerator. When ready to bake, bring it to room temperature for about 20-30 minutes before roasting.
| Make-Ahead Component | Prep Method | Storage Tips | Time Limit |
|---|---|---|---|
| Marinade | Mix ingredients and refrigerate | Airtight container or jar | Up to 24 hours |
| Marinated Pork | Coat pork and seal | Resealable bag or covered shallow dish | Up to 12 hours |
| Pre-Chopped Ingredients | Chop/mince and measure | Use small airtight containers or resealable bags | Same day of prep |
| Searing | Sear pork and refrigerate | Airtight food-safe container | Up to 12-14 hours |
5. Sauce Base Preparation
- If planning to serve with the sauce, prepare the base by mixing chicken broth with marinade. Store this mixture covered in the fridge.
- Keep cornstarch or any thickening agent pre-measured in a small bowl for easy addition when reheating.
By following these make-ahead steps, we can minimize prep time without compromising the dish’s signature flavor. It’s a foolproof way to enjoy Joanna Gaines’ pork tenderloin recipe even on the busiest of days.
Tips For The Best Pork Tenderloin
Achieving perfectly cooked pork tenderloin is all about proper preparation, precise cooking techniques, and thoughtful seasoning. Here’s how we ensure every bite of this dish is flavorful, juicy, and expertly cooked:
1. Choose Quality Pork
Select tenderloin that is fresh with a pale pink color and a firm yet tender texture. Avoid cuts with discoloration or an overly wet appearance. High-quality pork sets the foundation for a delicious dish.
2. Trim Excess Silver Skin
Use a sharp chef’s knife to carefully trim off any silver skin or connective tissue. This prevents the meat from becoming tough when cooked, ensuring a tender texture.
3. Marinate For Maximum Flavor
Marinate the pork for at least 30 minutes, but for deeper flavor, we recommend marinating it for up to 4 hours in the refrigerator. The combination of soy sauce, maple syrup, garlic, and mustard infuses the meat with a balance of savory and sweet notes.
Pro Tip: Reserve a portion of the marinade (before adding the pork) to craft a rich, flavorful sauce later.
4. Sear For a Golden Crust
A sear adds texture and locks in juices. Heat a cast iron skillet over medium-high heat, and sear the tenderloin evenly on all sides. This step not only enhances the flavor but also ensures an appealing caramelized crust.
5. Cook To the Perfect Temperature
Pork tenderloin should be cooked to an internal temperature of 145°F. Use an instant-read thermometer to avoid overcooking or undercooking. Insert it into the thickest part of the tenderloin for accurate readings.
6. Let It Rest
After cooking, tent the pork with aluminum foil, and let it rest for at least 5 minutes. Resting allows the juices to redistribute, providing every slice with maximum tenderness.
7. Use Sauce for Added Flavor
Enhance the taste by reheating your reserved marinade with chicken broth and thickening it with optional cornstarch. Drizzle the sauce lightly over the sliced pork or serve on the side to let everyone customize their plate.
8. Slice Against the Grain
To maintain tenderness, slice the tenderloin against the grain into ½-inch-thick slices. This ensures each piece is easy to chew and packed with flavor.
Quick Reference Table for Key Tips
| Step | Action | Why It’s Important |
|---|---|---|
| Choose the tenderloin | Opt for pale pink, firm cuts | Ensures freshness and quality |
| Trim silver skin | Remove connective tissue | Avoids toughness |
| Marinate | Soak for up to 4 hours | Deepens flavor |
| Sear | Brown all sides in a hot skillet | Locks in juices and boosts texture |
| Cook to 145°F | Measure with a thermometer | Prevents undercooking or overcooking |
| Rest after cooking | Wait 5 minutes under foil | Redistributes juices |
| Slice against grain | Cut into ½-inch slices | Keeps meat tender |
By implementing these tips, we can achieve a perfectly prepared pork tenderloin that embodies the delicious and approachable style Joanna Gaines is celebrated for.
Conclusion
Joanna Gaines’ pork tenderloin recipe is a true testament to the beauty of simple, flavorful cooking. With its rich marinade and perfectly tender texture, this dish is a versatile option that fits seamlessly into any meal plan, whether you’re hosting a gathering or enjoying a quiet dinner at home.
By following the detailed steps and tips we’ve shared, you can confidently recreate this dish and savor the wholesome flavors Joanna is known for. With the right preparation and a little attention to detail, this recipe is sure to become a favorite in your kitchen.
Frequently Asked Questions
What is the main flavor profile of Joanna Gaines’ pork tenderloin recipe?
The pork tenderloin recipe features a balanced blend of savory and sweet flavors, thanks to the marinade made with olive oil, soy sauce, maple syrup, garlic, Dijon mustard, and black pepper.
What temperature should pork tenderloin be cooked to?
Pork tenderloin should be cooked to an internal temperature of 145°F to ensure it’s tender, juicy, and safe to eat.
Can I make the recipe ahead of time?
Yes, you can prepare the marinade, marinate the pork, chop ingredients, and even sear the pork in advance. Store everything properly and finish roasting closer to mealtime.
What are the best side dishes to serve with pork tenderloin?
Creamy mashed potatoes, roasted seasonal vegetables, or a light salad pair well with this pork tenderloin recipe. Use any extra marinade as a sauce for added flavor.
What tools do I need to prepare this recipe?
Essential tools include a sharp chef’s knife, cutting board, mixing bowl, measuring cups, tongs, a cast iron skillet or heavy-bottomed pan, instant-read thermometer, and a roasting pan.
How long should I marinate the pork tenderloin?
Marinate the pork tenderloin for at least 30 minutes, but for optimal flavor, marinate it for 2 to 4 hours or overnight in the refrigerator.
How do I ensure the pork is tender?
Trim the silver skin, marinate the pork for maximum flavor, sear it to lock in juices, cook to 145°F, and let it rest for 5-10 minutes before slicing.
Can I use the leftover marinade as a sauce?
Yes, but you must cook the reserved marinade first to ensure it’s safe to eat. You can mix it with chicken broth and optional cornstarch to thicken it into a savory sauce.
What kind of pork should I select for this recipe?
Choose a pork tenderloin with a pale pink color and firm texture. Ensure it’s fresh and properly trimmed for the best results.
Is this recipe suitable for beginners?
Yes! Joanna Gaines’ pork tenderloin recipe uses simple ingredients, detailed steps, and common kitchen tools, making it approachable for beginners and seasoned cooks alike.