5 from 80 votes
Honey Garlic Dijon Pork Tenderloin Marinade
This marinade recipe prepares pork tenderloin with a blend of honey, Dijon mustard, soy sauce, garlic, and fresh herbs like rosemary and thyme. The balance of sweet, tangy, and savory flavors tenderizes and infuses the meat during marinating. Cooking on the grill produces a juicy pork with a caramelized exterior and bright herbaceous notes. It's suitable for a tenderloin serving two to four people and can also be adapted for chicken or pork chops.
Prep Time
10 mins
Cook Time
30 mins
Additional Time
8 hrs
Total Time
8 hrs 40 mins
Servings:
3
servings
Calories:
389 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 servings
Amount Per Serving
Calories 389
% 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.