Description
This delicious pork tenderloin marinade recipe combines olive oil, soy sauce, honey, Dijon mustard, and a blend of aromatic seasonings to create a flavorful and tender pork dish. Perfect for grilling or oven roasting, this marinade enhances the natural juiciness of the pork with a balanced mix of sweet, tangy, and savory flavors.
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—olive oil, soy sauce, honey, Dijon mustard, brown sugar, lemon juice, Worcestershire sauce, minced garlic, chopped parsley, garlic powder, salt, black pepper, and the sprig of fresh rosemary—in a measuring jug. Whisk well until thoroughly mixed.
- Add pork: Place the pork tenderloin into a large freezer-safe bag. Pour the prepared marinade over the pork, seal the bag carefully, and gently massage the marinade into the pork to ensure even coating.
- Marinate: Refrigerate the bagged pork and let it marinate for a minimum of 1 hour to allow flavors to infuse, but for best results, marinate up to 3 days to maximize tenderness and taste.
- Cook: Remove the pork tenderloin from the marinade and discard the used marinade along with the rosemary sprig and bag. Cook the pork either on a preheated grill or in an oven until it reaches an internal temperature of 145°F (63°C). Allow the pork to rest for 3 minutes after cooking before slicing to serve, which lets the juices redistribute for optimal tenderness.
Notes
- Marinating for longer periods enhances flavor and tenderness.
- Use a meat thermometer to ensure pork reaches the safe internal temperature of 145°F.
- Resting the pork after cooking is crucial for juiciness.
- This marinade works well for grilling or oven roasting; adjust cooking times based on your equipment.
- Discard any leftover marinade that has come into contact with raw meat to avoid cross-contamination.
