Easy Marinated Pork Tenderloin
Awesome pork tenderloin marinade made with soy sauce, olive oil, garlic, Dijon honey mustard, salt and pepper – everyday staples in your kitchen that makes a fantastic pork tenderloin. Tender, juicy, delicious.
Read rave reviews from people who tried this recipe on Pinterest!
WHAT YOU NEED TO MAKE PORK TENDERLOIN MARINADE
All you need – extra virgin olive oil, soy sauce, Dijon honey mustard, garlic, salt and pepper.
*The recipe calls for Dijon Honey Mustard but I was out this time, so I added 3 tablespoons of Dijon mustard and 1 tablespoon of honey to the marinade and it worked perfect!*
HOW TO MAKE PORK TENDERLOIN MARINADE
In a medium size bowl add soy sauce, olive oil, Dijon honey mustard, minced garlic, salt and pepper and whisk until well blended.
Place tenderloins in a ziplock bag and pour marinade over. Seal bag, coat loins well then place in fridge for 3 hours or more – the longer the better. If you can, marinate overnight.
Preheat oven to 350 degrees F. Spray a 9×13 baking dish with non-stick cooking spray. Place tenderloin(s) in baking dish then pour the marinade from the bag over the tenderloins. Bake on middle rack of oven for 45 to 55 minutes or until the pork reaches a safe minimal internal temperature of 145 – 160 degrees F with a 3 minute rest time.
I like to serve pork tenderloins with roasted butternut squash, rice pilaf or wild rice. This is also great with honey roasted mini red potatoes.
Easy Marinated Pork Tenderloin
- 2 pounds pork tenderloin (I use two, 1 pound loins)
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 3 tablespoons Dijon honey mustard
- 1 clove garlic, minced
- salt and pepper to taste
Directions
On my blog you will find my favorite recipes along with tried and trues from cherished cookbooks and admired sites and magazines.
Hi Sharon – For this recipe, the marinade is fully cooked, along with the pork, killing any possible bacteria. You are right, you should never use marinade that had raw meat for basting or as a sauce – you would need a fresh batch.
Here is a good resource – Making Marinades Safe to Use –> https://www.thespruceeats.com/making-marinades-safe-331649
I received this recipe 30 years ago from Columbia Gas Of Ohio in a grilling recipe booklet and have been using on pork chops for years.Wonderful
hello going to use the marinade tonight for the pork tenderloin..when the meat is ready to cook do you keep foil open or close to cook
cant wait thanks looks delicious
Open,Lorraine. I use foil underneath for easy cleanup. Hope you enjoy the recipe!
If I were only to use 1 tenderloin, would the measurements for the recipe still stay the same
Sounds good! Need to try this one!
The reason your pork is tough is because it’s over cooked. Pork tenderloin
needs to cook quickly never 45-55 minutes. Try 400 degrees for about 20 minutes.
And you want some pink inside…….don’t freak you won’t get trichinosis! It’s a great
cut of meat, even better grilled!
I agree, Cyndee!!
Or you can cook it like I do in my air fryer – 400 degrees – 10 minutes and them flip over and cook for another 8 minutes. Yum!!! I served with roasted red potatoes that have been cut in half.
Does this need to be covered when cooked?
This is our absolute favorite recipe for pork tenderloin, can it be cooked in an Instant Pot? Thanks
Can this be done in the crock pot?
Would this marinade work on venison?
Did you try? I'm going to… I'm sure it will be amazing!
I slice the tenderloin into 1" slices and fry it for a very few minutes. It stays tender and tastes wonderful.
Did you trim off the excess fat or leave it on for the juices???
This was fantastic. Super tender and juicy. I marinated it overnight and all the next day until I put it on to cook. Definitely making this again.
I tried this recipe it's very yummy it's my first time cooking a pork tender. I have one problem its kinda tough. Do you know why this might be?
You may have over cooked it. I cook pork tenderloins all the time. They cook very quick.