Honey Garlic Dijon Pork Tenderloin Marinade
User Reviews
5
Honey Garlic Dijon Pork Tenderloin Marinade
Description
The Honey Garlic Dijon Pork Tenderloin Marinade combines honey, Dijon mustard, soy sauce, minced garlic, and finely chopped rosemary and thyme to create a flavorful wet rub for pork tenderloin. Coating the trimmed pork with salt and pepper before marinating ensures seasoning is balanced. The pork is left to marinate anywhere from 30 minutes to 24 hours in a sealed bag, allowing the marinade to permeate the meat evenly. Reserved marinade can be used later for serving.
Grilling over medium heat caramelizes the honey and mustard sugars, while the pork cooks through to an internal temperature between 140°F and 145°F. Resting the meat tented with foil redistributes juices for a moist texture. The interplay of sweetness from honey, pungent mustard, savory soy, and fresh herbs yields layered flavors. Garlic adds a subtle pungency that complements the herbs.
This marinade suits a single tenderloin portion feeding 2-4 people. Adjusting the quantity can accommodate larger groups. While grilling is preferred, the marinade works well for chicken or pork chops, providing versatility. Garnishing with fresh lemon juice or chopped herbs brightens the finished meat.
Use a meat thermometer to ensure precise doneness. Marinating longer intensifies flavor penetration. Tent meat after cooking and rest it for best juiciness before slicing thinly for serving.
Ingredients
- 1 pork tenderloin (about 1 lb.)
- ½ cup honey
- ½ cup Dijon mustard
- 2 tablespoons soy sauce (or substitute with tamari or coconut aminos for gluten-free option)
- 1 tablespoon garlic minced
- Leaves rosemary minced (can substitute with about ½ teaspoon dried rosemary, from 2 sprigs fresh
- Leaves thyme minced (can substitute with about ½ teaspoon dried thyme, from 2 sprigs fresh
- kosher salt to taste
- ground black pepper to taste
Instructions
PREPARE THE MARINADE
- In a bowl or large measuring cup, whisk together honey, Dijon mustard, soy sauce, garlic, rosemary, and thyme.
MARINATE THE PORK
- Season pork on all sides with salt and pepper, to taste.
- Place pork in a large zip-top plastic bag. Pour half of the marinade over the pork and toss to coat. Seal the bag and refrigerate the pork in the marinade for at least 30 minutes, or up to 24 hours. Rotate the pork occasionally so that the marinade touches all sides. Set aside the remaining ½ of the marinade in a separate bowl, cover, and refrigerate for later.
GRILL THE PORK (PREFERRED METHOD)
- Remove pork from the marinade and allow to come to room temperature while you heat the grill. Discard bag with the marinade.
- Heat the grill to medium heat. Place pork on the grill and cover. Cook for about 12-15 minutes, turning every few minutes, until pork reaches an internal temperature of 140°F - 145°F. Allow pork to rest for 10 minutes before slicing. Serve with reserved marinade.
ALTERNATE OVEN METHOD
- Remove pork from the marinade and place in a baking dish that has been coated with cooking spray. Discard bag with the marinade. Allow pork to come to room temperature while you preheat the oven.
- Preheat oven to 400°F (200°C).
- Cover with foil and bake for 25 minutes.
- Remove cover, brush with reserved marinade, and place under the broiler for about 5 minutes (or until a crispy crust forms on top), and pork reaches an internal temperature of 140°F - 145°F. Remove from oven and allow pork to rest for about 10 minutes before slicing. Serve with reserved marinade.
Notes
- This marinade covers about 1 lb. of pork tenderloin, serving 2 to 4 people.
- For larger groups, double the ingredients and add a second tenderloin.
- Use a meat thermometer to cook pork to 140°F–145°F for best results.
- Rest the cooked pork tented with foil for 10 minutes before slicing.
- Marinade also works well on chicken or pork chops.
- Fresh lemon juice or chopped herbs can be added as garnish for extra brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 1/3 of the recipe (including all of the marinade) | |
| Calories | 389kcal | 19% |
| Carbohydrates | 50g | 17% |
| Protein | 34g | 68% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 922mg | 38% |
| Potassium | 734mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 47g | 94% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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