Pork Tenderloin Marinade
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
30 mins
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Servings
8
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Calories
313 kcal
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Course
Main Course
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Cuisine
American
Pork Tenderloin Marinade
Description
The Pork Tenderloin Marinade features a mixture of olive oil and brown sugar that aids in browning and caramelization, with Dijon mustard and soy sauce contributing tang and umami. Lemon zest and garlic add brightness and aromatic depth, while parsley and thyme provide herbaceous undertones. Salt and black pepper season the meat evenly.
The marinade benefits from a rest period ranging from one to eight hours, ensuring the flavors infuse the pork tenderloin. Cooking to an internal temperature of 145°F yields juicy and tender results, with a recommended resting period before slicing to retain juices.
This marinade is flexible and intended primarily for pork tenderloin but can be applied to other pork cuts such as bone-in chops or pork loin roast. Pre-making the marinade up to three days in advance allows for convenient preparation.
Ingredients
- 2 1/2 pounds pork tenderloin
- 1/2 cup olive oil
- 3 tablespoons brown sugar
- 2 teaspoons Dijon mustard
- 3 tablespoons soy sauce
- 1 1/2 teaspoons lemon zest
- 1 tablespoon parsley chopped, leaves
- 1 tablespoon thyme chopped, leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons garlic minced
Instructions
- Place the pork tenderloin in a bowl or resealable gallon sized bag.
- In a medium sized bowl, whisk together the olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, parsley, thyme, salt, pepper and garlic.
- Pour the marinade over the meat. Marinate for at least 1 hour, or up to 8 hours.
- Grill, broil or saute the pork over medium high heat until a thermometer inserted into the center of the meat registers 145 degrees F. This typically takes about 15 minutes depending on the size of your tenderloins.
- Let the meat rest for 5 minutes, then slice and serve.
Notes
- Prepare the marinade up to three days ahead and keep refrigerated until use.
- This marinade works well with various pork cuts beyond tenderloin, including bone-in or boneless chops and pork loin roast.
- Cook pork to an internal temperature of 145°F and allow resting for 5 minutes before slicing for best juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 5g | 2% |
| Protein | 30g | 60% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 92mg | 31% |
| Sodium | 757mg | 32% |
| Potassium | 582mg | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 17mg | 2% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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