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Oven Roasted Peppercorn Pork Tenderloin


  • 1-2 lbs pork tenderloin

Marinade Ingredients:

  • 1/2 tsp salt
  • 1/2 Tbsp peppercorns
  • 2 Tbsp coarse freshly ground pepper
  • 1 Tbsp Dijon mustard
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2-3 garlic cloves, finely minced (1-1.5 tsp)


  • Combine all the marinade ingredients and place in a large ziploc bag.
  • Trim any visible fat from the pork tenderloin.  Place in bag with marinade.  Seal.  Shake.  Refrigerate for 1-8 hours.
  • When ready to bake, prepare a 9x13 baking dish with cooking spray.  Place tenderloin in the middle of the pan.
  • Bake at 375 degrees for 40-50 minutes, depending on thickness of the tenderloin.  It's done when it reaches 150 degrees internally.
  • Let reset for 5-10 minutes before slicing.


To freeze: Prepare the marinade and pork tenderloin and place in a freezer-safe container.  Freeze.  When ready to prepare, defrost in the fridge, then bake as normal.