Easy Marinated Pork Tenderloin
This recipe includes a delicious soy, garlic, and honey mustard marinade that's super easy to throw together in a matter of minutes, and guarantees juicy, tender roast pork every time.
This recipe includes a delicious soy, garlic, and honey mustard marinade that's super easy to throw together in a matter of minutes, and guarantees juicy, tender roast pork every time.
I left out the salt. Plus I didn't have honey mustard, so I used 2 tbl. of mustard and one tbl. of honey. After tasting it, I decided to drizzle in some maple syrup, as well for a tiny extra sweetness. I used two pork tenderloins and added thinly sliced potatoes, carrots and peas. I drizzled the marinade over all and roasted for 15 minutes at 400, then lowered the temp to 350 and roasted an additional 30 minutes. 10 minutes under a foil tent and it was the most delicious pork tenderloin I've ever made in 36 years of cooking. Thank you!!!Read More
Yikes, the soy sauce flavor was way too strong for me in this one, and I like soy sauce and have used it in other marinades. I followed the recipe as written, I marinated for about 6 hours. If I make this again I'll use a third of the soy sauce and not marinate for as long. Luckily I assumed I didn't need more salt so didn't add any, the soy takes care of that.Read More
I left out the salt. Plus I didn't have honey mustard, so I used 2 tbl. of mustard and one tbl. of honey. After tasting it, I decided to drizzle in some maple syrup, as well for a tiny extra sweetness. I used two pork tenderloins and added thinly sliced potatoes, carrots and peas. I drizzled the marinade over all and roasted for 15 minutes at 400, then lowered the temp to 350 and roasted an additional 30 minutes. 10 minutes under a foil tent and it was the most delicious pork tenderloin I've ever made in 36 years of cooking. Thank you!!!
I made this recipe as written using a 2 pound pork roast. The only thing I did differently was to add all the ingrediants to the zip lock. Then I let it marinade in the bag for 2 days (because I forgot about it). I made sandwiches on garlic bread and added provolone cheese and broiled for a couple of minutes to brown the cheese. Both of my sons had 2 big sandwiches and said it was the best they ever had. I will definetly add this to our rotation. This is a very easy and tasty recipe. Plus there wasn't a lot to clean up. That's my kind of recipe. Thanks Lori!
I am very picky about my pork and this turned out great! I used whole grain mustard seed (1 tbsp) and less mustard. I did not salt it- thanks goodness- b/c the soy sauce took care of it.
I cook Pork tenderloin A LOT over the years and was looking for something new today so I decided to try this recipe. I was so impressed i'm writing my first ever review after being on this site for years. It was AMAZING!!! By far the most moist and tender pork tenderloin i've EVER made. The flavor was perfect, but i can only imagine the longer you marinate it the better it will be. The only thing I did different was I took out the salt because soy sauce is salty enough as it is. I marinated it for about 1.5 hours in the fridge, took it out while preheating my oven to let the temperature come down a little, then cooked it for 60 minutes at 350.I had 2 tenderloins and they cooked perfectly! I was 100000% satisfied with this recipe and will cook it again and again.
I wrote this recipe and it's still one of my favorites. I'm so glad everyone is enjoying it. I love to come read the reviews!!
Yikes, the soy sauce flavor was way too strong for me in this one, and I like soy sauce and have used it in other marinades. I followed the recipe as written, I marinated for about 6 hours. If I make this again I'll use a third of the soy sauce and not marinate for as long. Luckily I assumed I didn't need more salt so didn't add any, the soy takes care of that.
This was the first pork tenderloin that I've made. Surprisingly it was very flavorful and moist. My husband and son both LOVED it and can't wait for me to make it again!
I cooked this for my boyfriend and I last night and it was so easy and he absolutely loved it! He practically licked the plate. You can definitely tweak this and use what you have (ie. I didn't have enough soy sauce so I used what I had and topped it with rice wine vinegar and added more salt). I marinated the pork overnight too. I poured the marinade over the pork (per the recipe) before putting it in the over but it got overcaramelized. I think next time I'll add the marinate midway through the baking time, maybe 15 mins into it. I only had 2 pcs of tenderloin so it only took 30 mins to cook.
This is my go-to recipe for pork tenderloin and has been for years. I buy the pork tenderloin in club packs, make up the marinade in individual portions, then put each pork tenderloin in a separate ziploc bag and load all the bags in the freezer - we have had it 6 - 8 months later and it has always been delicious (take it out the night before to thaw). DELICIOUS AND EASY.
Awesome flavor! Even my picky husband loved it. I did add some fresh sage and rosemary, just because I had some in the fridge, but it wasn't necessary and the marinade would be exellent without. This recipe is great as is, or can be a great base to experiment with different flavors and seasonings.
I made this exactly as written and it turned out pretty tasty. It smelled really good while it was cooking too ~ my neighbor asked if she could come to dinner!
I usually only rate a recipe if I have followed the original exactly the first time but I had a pork tenderloin that I needed to cook and I found this recipe. I didn't have any honey mustard so I subbbed with a TBS. of brown sugar and coarse ground mustard. Followed someone else advise and cooked at 400 for 15 min. and then lower temp and cooked 30 min. Tented with foil and let rest for 10 min. Turned out very moist but I thought it was a little salty. Next time will use low-sodium soy sauce. Much better the next day sliced thin and served on hoagie rolls with coleslaw.
Best pork tenderloin I've made- flavor and texture. Only thing I would do differently next time is not to pour the marinade over the pork. It just burnt in the pan and wasn't needed anyway.
Delish! Very easy to make! The pork turned out very moist and was a crowd favorite at this house! I didn't have dijon honey mustard so used regular dijon mustard and regular honey. I will definitely use this again.
I really enjoyed this, as did my husband and my son. I used low-sodium soy sauce so I didn't have the saltiness other reviews were said to have. My daughter on the other hand didn't like it, but then she doesn't like anything, so I wouldn't factor that into my review. Will definitely make this again (and my daughter can have a peanut butter sandwich). Excellent!
Very easy and very good. Used a 2lb pork tenderloin and BBQ'd it. Very moist and tender. Marinated it for about 6 hours.
this is awesome! i marinated mine 24 hours the 1st time and 48 the next time. the pork was so tender and so d-lish!! great flavor without being overwhelming with spices. only thing i did different was to add extra garlic. we love this recipe! we have made paninni's out of the leftovers..talk about a awesome sandwich the next day!! this is for sure in my rotation when pork loin or tenderloin is on sale. thanks for a great recipe!
This was a very simple marinade. I used honey and dijon mustard (equal amounts of each) and was heavy handed with the garlic. I used teriaki sauce instead of soy sauce. My husband raved over this dish, Thanks!
There's a big difference between a tenderloin and a pork loin roast. This worked well with a 4lb. boneless pork tenderloin.
Made this for my family tonight and they loved it. I did mine in my slow cooker on low all day and right before I served it, I poured off the marinade/juices and thickened them with some cornstarch. Made the best sauce to spoon over the slices of pork. Will definitely make again!
This was a fantastic recipe my impromptu dinner got great reviews from family and friends, totally easy the only thing I did different was bbq. thanks!
I tried this recipe for Mother's Day dinner, although made it slightly different staying with all other steps. I used more garlic, and crushed it directly into the bag 4 medium cloves. What can I say, I'm Italian?! I used Bragg's Liquid Amino which is a soy alternative and helps cut down the salinity of the meal. Average lite soy sauce is about 700 mg/ tblsp. Braggs is 160 per 1/2 tsp so 320 per tblsp. I used Gulden's spicy brown mustard 2 tblsp, and 1 tblsp honey Kenny's Virgin Honey out of NM. I used no salt or pepper. I cooked them on the grill medium heat basting with the left over marinade about 20-30 minutes (just make sure to check temp or cut to check it's gray throughout). My mother-in-law and wife gave the pork a 20 out of 10, and said it was the best pork I've made, and that they've tried to date. I've written the recipe down, and as most have said will keep in the rotation. Goes great with grilled mushrooms, zucchini,squash, and corn on the cob!
I did not change anything and it was delicious. My husband loved it too. I saved some marinade and simmered to pour over cooked meat and rice.
Making it for second time tonight, and it's perfect! We love it over some mashed potatoes, I usually have a 4 pound tenderloin...so I double the recipe.
This tastes great - definitely didn't need the salt and to be honest next time I'm going to use half the recommended amount of soy. I think each slice needs a little juice from the pan to get the desired flavor, but it was a little too salty. Otherwise this recipe is amazing and my husband loves it. I served with potatoes roasted with sea salt, pepper, garlic and rosemary and it paired perfectly.
I didn't have honey dijon mustard so I just added honey to regular dijon mustard. Otherwise I followed the recipe as written except I marinated for about 6 hours. The tenderloin tasted great and it was easy to make - a great recipe. I served it with baked potato and broccoli.
This was delicious! I used more garlic and used horseradish mustard. Turned out wonderful!
Easy & delicious = winner! I was worried about the soy sauce because I'm not a big fan, and the reviews only made that worse. I just charged through it, and it came out great. Seriously, this couldn't get much easier. I mixed everything together thoroughly (minus salt) in the morning, put it in a zip-bag with the pork, and stuck it in the fridge for about 6 hours or so. The sauce was kind of thick for me, so I didn't need to baste. I also had no problems with over caramelizing. Everything came together nicely. Can't wait to try it on the grill to add smoke to the mix.
My spouse is extremely extremely extremely picky. I am hardly ever allowed to "step outside the box". I made this recipe as a whim trying something new. I didn't have the time to grill like all the other recipes required. My spouse was not looking forward to this when they got home. Not only did my spouse eat dang near the whole tenderloin but they demanded I keep this in the routine. I use country Dijon grey pupon for the mustard and low sodium soy sauce.along with some other seasonings that don't have salt. I do not put any salt in this as the soy sauce does it's job.Also I throw all this in a zip lock bag and let everything marinate for at least 4 or 6 hours. This has turned out perfect every time.if you make this once you well definitely make it again! thanks so much for sharing
Didn't have the ingredients for my usual pork tenderloin marinade, so used this recipe tonight, it was really good! Like others suggested, I halved the soy sauce and did not add any additional salt. I did not have honey dijon so as also suggested I used 2T dijon and 1T honey. I only had time to marinate it for an hour but it was still flavorful. My tenderloin was only 1 lb so I think I ended up cooking it for about 10 mins on 375 and 25 mins on 350. Was so tender!
Well, this was my first attempt. I'm not a great cook but am trying to learn . I love AllRecipes. I bought a pork loin roast instead of a pork tenderloin because that's what the recipe said, but I guess I should have gotten the tenderloin. It took forever to cook but found that the marinade started to burn around the edges of the pan before the internal temp was reached. By the time it was done, or I think it's done lol, my house started to smell like I had done something terribly wrong. lol I almost want to try it over again before my husband gets home. lol I don't want him to know I screwed up again lol It was an easy recipe though....Smelled great before the smoke rolled in LOL
PERFECT every time!!
Delicious! I used light sodium soy, and just one tablespoon of olive oil. Have tried this both in the oven and grilled, it's a great savory recipe. I just don't care for that much oil in my recipes. Have made this over and over, husband loves it too. We've even made it for guests on the grill. Very popular with everyone.
Excellent recipe if soy sauce is reduced a bit. We had a 1.5 lb roast that marinated for 24 hours then put it on the rotisserie for 55 minutes. Perfectly moist and browned. Heated up the marinade and used it as a sauce. Definitely a keeper!
Thought it was pretty good. I only had 2 T of honey Dijon mustard so I used regular Dijon for the last tablespoon. Let marinade all day. My tenderloin was about 1 pound. I don't know why, but mine never seem to cook as fast as other peoples. At 45 minutes was still pink.
This was very good. The soy sauce gave a very good flavor to the pork and kept it very juicy and tender. My track record with tenderloins has not been very good. They have always turned out too dry with very little flavor. It was very easy to do, but you do need to marinate several hours. I did mine 4 hours. I'm sure this would also taste good on the grill.
This recipe is faulty...the marinade is not enough and the cook time is too much.
I made this for my family last night. It was so GOOD! I did two things differently. We really like a garlic. Instead of one clove I used five cloves. I added the marinade and a small can of beef broth after 15 mins. of cooking. The gravy that I made from the pan drippngs was tasty.
This recipe is super! I especially like the fact that it uses common kitchen ingredients, so you don't have to buy a whole bottle of an item when you only need 2 tablespoons. I followed other reviews and and omitted the salt. We had Dijon mustard and I added a small amount of honey. Marinated for a couple of hours, drizzle marinade in dish, 400 for 15 minutes, 350 for 30 minutes. Cover with foil for about 15. Delicious and great for guests!
This turned out incredibly tender & very flavorful. I started with a fresh pork tenderloin from a local farm so I definitely had an advantage there. I used regular dijon but otherwise followed the recipe exactly. Leftovers were great too and just as tender. Hands down the best pork tenderloin I've ever had. This will be a repeat at my house!
So easy and so good!! I always make a recipe exactly as described the first time (although I used low sodium soy sauce, and it was salty enough for our family). I put sliced onions in the bottom of the baking dish, put the pork on that and then covered it with the marinade (I only had time to marinate it for about 2 hours - longer would probably be better). The onions caramelized beautifully in the sauce. I made dressing and put it on a platter, poured the onions/sauce over the dressing then put the sliced pork on top. I served this with a crunchy waldorf salad and mashed potatoes. YUM!!
I made this exactly as directed except I used about 1/3 less soy sauce, since one review I read said it was overpowering and I believed it. Even with that modification the soy sauce was all I could really taste, and the meat came out a bit dry and chewy. Perhaps marinating longer would have helped; I was only able to do about 75 minutes. If I made this again I'd maybe only use one Tbsp of soy sauce, and marinate it longer. A little soy sauce goes a long way!
Delicious! I used two cloves of garlic.
This was the best pork tenderloin ever. I didn't have honey dijon, but used regular dijon and honey. As some pork tenderloins tend to be tough, I added about 1/2 cup of dry white wine since this tenderizes the meat as it marinates. I only had one tenderloin, but marinated it overnight then removed it from the refrigerator for about 30 minutes before cooking. Baked about 25 minutes then let it rest for 5 minutes. It was absolutely TERRIFIC!!!! Great recipe. Will definitely make again. Harriette64 Vero Beach, FL
This is a great and easy recipe! I let the meat marinate for a day and it was very,very,tasty! A keeper!
You know when the whole family eats this without complaining, it's a keeper! I marinated for 6 hours and the flavor was perfect!
I had half of a pork loin & cut into bite size pieces.I made the marinade with Worcestershire sauce,as I had no soy sauce.I used 2 TBS Dijon & 1 TBS honey,as I had no Honey Dijon.Everything else I did as the recipe suggests.I added 1/2 an onion & put into the marinade too.I put in a baking dish with all of the marinade,(after marinading 2 hours),set at 375( I think my oven heats a little cool) for 50 minutes,as I wanted the marinade to sort of dry up & soak in the meat.The meat was still super tender & my husband approved!!Pretty good!
I would give thins 20 stars if I could....very very delicious...have made it several times and always a hit!!
Absolutely loved this recipe. I used a 4 lb. boneless pork shoulder roast. I poked several holes in the roast.I had ended up marinating for over 24 hours. Full of flavor and very tender.
I was really pleased with this marinade. I totally eyeballed the measurements, but the combination of ingredients was perfect. I'll be using this over and over.
tasty and juicey.very easy to prepare.follwed recipe exactly.
I made this exactly as the recipe stated. It didn't look *anything* like the photo when it was finished and the taste was incredibly bland, althouhh it was very tender. Don't think I'll be making this again.
I'm smelling it cook right now =) I have used this marinade often, its SO good! I use whole grain mustard (Hubby is a diabetic) instead and I up the garlic. It is by far the best and easiest way to do pork. Oh and just a suggestion to the people who had problems with the salt - maybe try low sodium soy sauce :/
Didn't have honey mustard so I used honey and dijon. Marinated for around 5 hours. Used low sodium tamari instead of soy. Used 2 tenderloins so I doubled the marinade. Didn't add extra salt. 1 hr @ 350 was PERFECT for the two tenderloins, total was about 5 lbs.
This recipe is delicious! I've made it twice now and it has turned out scrumptious. Thank You much.
So tender that you could cut it with your fork! Next time, I'll cut way back on the soy sauce. I marinated it for about 3 hours, and may cut back to 1-2 hours.
Loved it, family loved it. It was extremely tender. I made it as written, except that I didn’t have Dijon honey mustard, so I used 1 Tablespoon of honey, and close to two Tablespoons Dijon mustard. Very good flavor.
Used double the amount of garlic as we LOVE garlic in our house! Ended up grilling over indirect heat. We normally don't like pork tenderloin, but this recipe made it taste AWESOME!
My whole family really enjoyed this recipe. fighting over who gets the leftovers for lunch tomorrow! Thanks so much for sharing. Adding to my recipe box.
I made no changes ad would definitely make this again. I was looking for something quick and easy with things I had on hand. this totally fit the bill. It would be delicious on the grill as well!
My tenderloin came out moist and delicious using this marinade. I did use low sodium soy sauce and left out the salt all together. (Even with low sodium soy sauce, there is more than enough salt in it to make adding more from the shaker unnecessary.) Scrumptious! Oh, and for a slightly different taste, try using lite teriyaki sauce in place of the soy sauce - also very, very good!
This marinate was so devious. Even hubs who says NOTHING about his meal said he liked the taste.
Really good tenderloin!
Even the kids like it and every other time I have made PT, they say....mom I don't like this chicken....But this time, they loved the PT. Winner!!!!
Mistakenly added about double the Dijon mustard and it still was delicious, moist and flavorful.
Just okay. Could have used a kick, maybe a tsp. balsamic vinegar. I even added a tsp. each of chopped fresh rosemary, thyme and minced ginger and marinated for one hour. Needs at least three hours marinating.
This was THE BEST! Sooo tender. Unbelievable! As some of ?the others suggested, I left out salt due to ?the soy sauce in it and added maple syrup (about 3 tbsp. to match up with ?the mustard)and honey (1 tbsp). This marinade is so good as a sauce for some mashed potatoes as well! It was fork tender and juicy!
This was really good! I only had regular Dijon mustard, so I added a couple tablespoons of brown sugar to the marinade. It was so juicy!!!
We really enjoyed this. I only used 1/8 cup of olive oil to cut down on the fat, and we did not miss it. I did not salt the pork because I thought that would make it too salty. My daughter thought it was still a little salty so I will use light soy sauce next time. I marinated the pork for about 8 hours. My husband said this was the best tenderloin I ever made! Very easy also!
I left out the salt and used low sodium soy sauce. I also used a garlic pepper Grider as a plain pepper replacement and added a bit of garlic powder. It was delicious and the garlic was still subtle. I also grilled the pork instead of cooking it in the oven for grill flavor. The whole family asks for it every time I make pork.
Wow, wow! This made the best pork loin I have ever had. I followed the directions almost exactly. It was a little salty for my taste so I added a tablespoon of honey. That was my only change. I couldn’t taste it at all in the finished product. I marinated for a little over two hours and cooked as directed and the pork loin was as moist and perfectly cooked as I have ever had it. The meat truly melted in our mouths. My husband couldn’t get enough of it. I will make it again and share it with friends.
It was ok. If I make this again I'll definatly spice it up more. I thought it was bland,but easy
I will definitely make this again. I didn’t change anything and it was delicious.
Made as directed, turned out perfect!
This was a big hit at Christmas Eve dinner. I followed the tip of one reviewer to cook at 400 for 15 minutes and then 30 minutes at 350. It was perfect and very juicy. Thanks for the great recipe!
we love this, just the way it is. no changes needed. we probably eat this about once or twice a month.
So great! Will do this one again. Easy and tasted wonderful.
To me between the soy sauce and mustard, there are bound to be a high sodium content and I could not really taste much of anything else. Not terrible but, perhaps if lower sodium soy sauce was used or less and add a little more olive oil.
This was the best pork tenderloin I have ever made. My husband even commented on it! That is rare! It was easy, quick and used ingredients I had on hand. I marinated the tenderloin for about 3 hours. Perhaps that was why it was so tender. Served it with a strawberry spinach salad and rice. Great meal!! Will serve this to guests!
I used white wine instead of soysauce as a marinade and 3x as much garlic + I put a couple slices of bacon over the top to keep it from drying, YUM!
i followed recipe as is & cooked in on my George Foreman grill since it wasnt too nice out. Very good & tender & im sure it would have even been better on the outdoor grill. Will def make again.
This recipe is absolutely fabulous and a family favorite! I usually use a 3-4lb tenderloin so I will triple or quadruple the ingredients and increase to cooking time. Also, I marinate overnight which enhances the flavors tremendously.
It was incredible and it cooked in the marinade. I have used it in the oven and in a crock pot. Loved it both ways. I am going to try it on chicken and ribs.
I didn't have enough Soy Sauce, so used 1/2 Lite Soy and 1/2 Red Cooking Wine; used Lakeside Hot Honey Mustard. Mmmm Good!
Moist and tender - I used honey-habanero mustard and will definitely make this again.
Very tender. There was just something that needed tweaking and I can't quite put my finger on it. Maybe cut some of the soy sauce(I used low sodium tamari) and add something sweet-maple syrup? I also added rosemary. Will tamper with next time.
Great. The marinade is excellent as a sauce.
I have made this 3 times already and every time I love it! Now I had to make some modifications because my hubby doesn't like soy sauce so I halved the soy sauce and did the other half Worchestershire sauce which he loves. I don't add the salt and pepper because the 2 sauces are salty enough but I do use more seasonings like season salt, garlic powder, onion powder, and Adobo. The first time I made it, I did it like that and the rest like the recipe, with some cut up onions when I went to cook it. The second time I doubled the amount of garlic and added a bit more of Soy sauce and Worcestershire sauce, and I put the chopped up onions in the bag as it marinaded to see if it enhanced the flavor and it did a little bit. The third time I added more garlic, a little more of the 2 sauces, maybe 3/4ths full of a 1/4 cup each, and used dried minced onion because I didn't have a real onion. It still tastes delicious! Even my picky hubby loves it and he doesn't like soy sauce or mustard of any kind, the other flavors mask those taste because they all complement each other! The pork loin is always so tender too, it's amazing and easy! All 3 times I marinated it for over a day to increase the flavor, thank you so much for this recipe!
I used a different marinade but 45 minutes was MUCH too long. When I therm-ed the pork tenderloin it was over 180º. The pork ended up a little dried out. Probably will only do 20-25 minutes next time.
Very flavorful and easy. Tiny bit salty for me, will cut back on soy next time.
Excellent recipe! My whole family loved it, even the 2 1/2 year old! I first checked it at 50 minutes. Next time I'll start checking at 45 minutes. It was ever so slightly overdone to my taste after standing uncovered for 10 minutes.
Wonderful dish!! Family loved it!!
I read the other reviews and also left the salt out. It turned out perfect and everyone loved it. Also I marinated it overnight. Quick and easy and very good.
This recipe was great! I followed most of the reciped. Because the other reviewers mentioned that it was too salty, I left out the salt and I used low salt soy sauce. It turned out amazing and very tasty. I will definately make this again. Everyone just loved it!
Used this recipe and then grilled the tenderloin about 30 minutes. It was so good -- thanks for the recipe.
This is the only way I cook pork tenderloins now. Husband and kids absolutely raved about this version. I followed recipe exactly and it turned out great. I always marinade for at least a couple of hours and pour the remaining sauce over the pork to cook. It works well hot for a family dinner and any leftovers are fantastic in sandwiches - meat stays so moist for days! .... my teenage son requests this often just so that he can take pork sandwiches for his packed lunch. Great recipe.
This marinade was good! I didn't have dijon honey mustard, but used plain honey as well as a stoneground mustard with horseradish. It was perfectly cooked. Although we liked this a lot, i am still iso the perfect pork marinade.
I didn't make any changes to this recipe. I found this recipe to be easy and delicious. I have made it twice and each time the pork is moist and tasty.
I needed to prepare something in a hurry and didn't have time for an all day marinade, this dish was perfect! Very tender and tasty!