Recipe by Lori
"Make this easy marinade from ingredients you have around the house."
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dijon honey mustard
salt and ground black pepper to taste
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!!!
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.
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!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Marinated Pork Tenderloin
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 222
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