Soy Dijon Pork Tenderloin
User Reviews
5
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Prep Time
2 hrs
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Cook Time
45 mins
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Total Time
2 hrs 45 mins
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Servings
4
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Calories
30233 kcal
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Course
Main Course
Soy Dijon Pork Tenderloin
Description
The recipe begins with marinating 1 1/3 pounds of pork tenderloin in Dijon mustard, soy sauce, brown sugar, freshly cracked black pepper, minced garlic, and olive oil to infuse flavor and tenderize the meat. After marinating for at least two hours, the pork is seared in hot olive oil to achieve a golden browned crust, which enhances flavor and texture before baking in a 400°F oven until reaching an internal temperature of 145°F for juiciness.
An optional pan sauce is prepared by adding butter, Dijon mustard, brown sugar, and vegetable broth to the skillet after pork removal, creating a balanced, slightly sweet and tangy sauce to serve with the sliced tenderloin. The marinade and sauce combination highlight savory, sweet, and umami flavors harmonized with tender pork.
This dish pairs well with vegetable side dishes and can be made ahead by preparing the marinade and sauce separately to streamline cooking.
Using a vegetable base to make broth is an economical alternative to boxed or canned broth.
Ingredients
- 1 1/3 lbs pork tenderloin $6.84
- 2 Tbsp Dijon mustard $0.12
- 2 Tbsp soy sauce $0.04
- 3 Tbsp olive oil $0.36, divided
- 1 Tbsp brown sugar $0.02
- 1 clove garlic $0.08, minced
- 10-15 black pepper $0.05, freshly cracked, Cranks brand
PAN SAUCE (optional)
- 1 Tbsp butter $0.10
- 1 Tbsp Dijon mustard $0.06
- 1 Tbsp brown sugar $0.02
- 1 cup vegetable broth $0.13
Instructions
- Stir together the dijon mustard, soy sauce, 2 tablespoons olive oil, brown sugar, pepper, and minced garlic in a bowl. Place the pork tenderloin and prepared dijon marinade into a large zip top bag. Massage the bag to make sure the marinade covers all surface of the tenderloin. Refrigerate for at least two hours.
- When ready to prepare the tenderloin, heat 1 tablespoon of olive oil in a large skillet over medium heat. Preheat the oven to 400 degrees. Remove the excess marinade from the tenderloin and then when the oil in the skillet is hot (it should look wavy on the surface), add the tenderloin to the skillet. Cook the tenderloin for about five minutes on each side or until golden brown. Remove the skillet from the heat.
- Transfer the browned tenderloin to a baking sheet lined with foil. Bake the tenderloin in the preheated oven for 30 minutes or until the internal temperature reaches 145 degrees.
- While the tenderloin is baking, prepare the pan sauce. Add the butter to the still warm skillet (heat off) and allow it to melt. Either add 1/4 cup of the marinade or 1 tablespoon each of dijon and brown sugar to the skillet. Also add 1 cup of vegetable broth. Place the skillet over medium heat and whisk the mixture until all of the browned bits on the bottom of the skillet have dissolved off. Allow the mixture to simmer, whisking occasionally, until the volume has reduced by about half (about 15-20 min). NOTE: Never re-use the raw, uncooked marinade and never marinate at room temperature.
- When the tenderloin is finished, allow it to rest for 5-10 minutes before slicing. Spoon some of the pan sauce over top and slice into 12-16 pieces. Serve with more pan sauce.
Notes
- Prepare the marinade for at least two hours to fully infuse flavors.
- Check internal temperature to 145°F to ensure tender, juicy pork.
- Vegetable broth made from base plus water offers a budget-friendly alternative to prepackaged broths.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 30233 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 302.33kcal | 15% |
| Carbohydrates | 8.18g | 3% |
| Protein | 30.98g | 62% |
| Fat | 17.75g | 27% |
| Sodium | 1319.58mg | 55% |
| Fiber | 0.1g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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