Go Back
+ servings

Boneless Pork Tenderloin with Vegetables

A delicious and juicy pork tenderloin marinaded in a soy sauce and garlic combo,
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author foodnessgracious


  • 1 1/2 cups soy sauce
  • 1/2 cup orange juice
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 2 tbsp brown sugar
  • 2 tbsp canola oil
  • 1 1/2 pound pork tenderloin
  • 1 bok choy roughly chopped
  • 1-2 small Chinese eggplants sliced
  • 1 medium head of broccoli chopped
  • 1 tsp cornstarch
  • 1 tsp water


  • In a small bowl combine the soy sauce,orange juice, garlic, ginger and brown sugar. Transfer roughly half of the mixture to a small clean bowl and set aside.
  • Place the pork in a glass dish or container big enough to hold it and pour the remaining half of the marinade over the pork.
  • Let the pork rest for at least 4 hours, overnight is better making sure to turn it every so often.
  • Preheat the oven to 400 degrees and heat the canola oil in a pan until hot.
  • Transfer the pork to the pan discarding the leftover marinade and sear on each side for 1-2 minutes over a high heat.
  • Place the pork onto the center of a 13x9 baking sheet pan and scatter the vegetables around the pork.
  • Roast in the oven for 30-35 minutes moving the vegetables around halfway throiugh.
  • Roast the pork until an internal temperature reads between 155-160 degrees.
  • Once the pork is done, cover with foil and let it rest while you make the glaze.
  • In a small pot bring the other half of the unused marinade mixture to a boil.
  • Mix the cornstarch and the water together and add to the soy sauce mixture. Stir for a few minutes until it becomes slightly thick.
  • Brush the glaze over the pork.
  • Slice the pork and serve with the vegetables