Description
This Pork Tenderloin Marinade recipe offers a flavorful blend of olive oil, soy sauce, honey, Dijon mustard, and herbs that tenderizes and enriches the pork. Perfect for grilling or oven roasting, the marinade infuses the tenderloin with a balanced sweet and savory taste, ensuring juicy, tender meat with every bite.
Ingredients
Scale
Marinade Ingredients
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons honey (mild and runny preferred)
- 2 tablespoons Dijon mustard (smooth, whole-grain, or a mix)
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice (fresh or bottled)
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic (minced)
- 1 tablespoon chopped parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Ground black pepper (to taste)
- 1 sprig fresh rosemary
Main Ingredient
- 2 1/2 pounds pork tenderloin
Instructions
- Make marinade: Combine all marinade ingredients in a measuring jug and whisk thoroughly until well blended, creating a smooth and flavorful mixture.
- Add pork: Place the pork tenderloin into a sealable freezer bag. Pour the marinade over the pork, seal the bag tightly, and gently massage the marinade into the meat to ensure even coating.
- Marinate: Refrigerate the pork in the sealed bag for at least 1 hour to allow the flavors to penetrate deeply. For more intense flavor, marinate up to 3 days.
- Cook: Remove the pork tenderloin from the bag, discarding the used marinade, rosemary sprig, and bag. Cook the pork either on a preheated grill or by roasting in the oven until the internal temperature reaches 145°F (63°C). Let it rest for 3 minutes before slicing and serving to allow juices to redistribute for maximum tenderness.
Notes
- Cooking times vary depending on method and thickness of the tenderloin; use a meat thermometer to ensure pork is cooked to a safe minimum temperature of 145°F.
- Marinating longer (up to 3 days) intensifies flavor and tenderness.
- For oven cooking, roast pork tenderloin at 400°F (200°C) for approximately 20-25 minutes or until done.
- Use fresh or bottled lemon juice interchangeably based on availability.
- Discard marinade after removing pork to avoid contamination.
