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Spicy Marinated Pork Tenderloin with Marinade Sauce 




  • 2 lb pork tenderoloin
  • 1/2 cup Moore’s spicy marinade
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp olive oil
  • 1 1/2 cups water
  • 4 tbsp butter



  1. In a gallon-size zip-top plastic bag, add pork and marinade. Chill for at least 2 hours, or overnight. 
  2. Remove pork from marinade, reserving marinade. Season pork with salt and pepper. 
  3. Preheat oven to 400. In a large non-stick, oven-proof skillet, heat oil over medium-high heat. Add pork and cook, turning often to brown on all sides. Place skillet in oven and cook, until internal temperature of pork registers 165 on meat thermometer. 
  4. Meanwhile, add reserved marinade and 1 1/2 cup water to a small saucepan. Cook on medium-high heat until reduced by half. Add butter and whisk to combine. Remove from heat. Serve with pork. 

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