By far the most moist and tender pork tenderloin i've EVER made. Required fields are marked *. Found your recipe and tried it for my family today. I did substitute the soy with Worcestershire sauce, added some garlic salt with parsley flakes ,onion powder and about a tablespoon of light brown sugar then grilled both 1lb tenderloins for 15 minutes and rented them with aluminum foil for 10 minutes, they had a wonderful crusty exterior that was amazing!!!! I made this recipe last night for dinner. Do not use this recipe for an oven bake. Email. Here’s what I found: Grilled it to 145 degrees, tented for 15 minutes, and then pork heaven!

Thanks, Joyce! I was told the flavours were ‘awesome’…..so thank you!

Hi! I’m so glad that you enjoyed the recipe (and that your neighbors enjoyed the aroma)!

We also slice the pork tenderloin into 1.5″ medallions for grilling.

Hi Blair in cooking a 2.75 lb pork roast on a gas grill..how long and should I put it directly on the grate..already marinating. .

Your daily values may be higher or lower depending on your calorie needs.

An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). This looks so good! This would work so well with chicken too, Ami! I top the tenderloin with Dijon mustard, Beef Bovril and then top with some pepper and dried rosemary. Considering I had just used a half cup each of local organic honey & expensive Dijon mustard, I wanted to try & salvage it. Hey, Brian! Thanks Lori! It has a Mediterranean spirit, and only takes a few minutes to make!

I love extra flavor but a cold marinade does not sound inviting. Hey, Donna! With this pork recipe, do you think I could make double & freeze half for later?

That's my kind of recipe. When ready to cook, preheat the grill to 450°F – 500°F. Its nice to have a recipe that works in the oven as well.

Isn’t that the biggest feeling of accomplishment when you can get them to eat something new and delicious?
I cook Pork tenderloin A LOT over the years and was looking for something new today so I decided to try this recipe. added tsp pepper and NO SALT! It’s a healthy, make-ahead meal for any busy weeknight! Seal the bag tightly and squeeze as much air as you can out of the bag. Have you done that with this marinade? This recipe was fantastic! Going to try it on chicken thighs tonight!

You can also subscribe without commenting. You know what? You can definitely leave out the rosemary — it will still be delicious. I did not salt it- thanks goodness- b/c the soy sauce took care of it.

Info. . Will definitely be making again. I was wondering if this would work in a sous vide before grilling. I love this merinade!

Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. The key to this dish is the Honey Garlic Dijon Pork Tenderloin Marinade.
Please try again. Used this marinade recipe, but because I had two tenderloin, I increased the liquid by adding a splash of cider vinegar and healthy splash of olive oil (the pork was very lean). The only thing I did different was I took out the salt because soy sauce is salty enough as it is.

tenderloin might be just right for the two adults in your house, so I would suggest following the recipe exactly! If it’s still cold where you live, then this dinner can easily be prepared in the oven.

That's why I share easy, quick-prep recipes that eliminate mealtime stress! Thank you so much! Hope that helps clarify! .

i made a pork loin last week. , Great, a very freshly prepared dish, surely they will have lots of vitamins. To finish cooking? Very dangerouse to eat under cooked pork. So glad to find your website.

It was fantastic. Thank you, Laura, Hi, Laura!

This Pork Tenderloin Marinade is made with fresh and bright flavors like lemon, garlic, and rosemary.

I added a bit more garlic. Made it last night after, let it marinade for 48 hrs… Incredible, perfectly cooked off the bbq. Whisk together the olive oil, lemon juice, lemon zest, dijon mustard, garlic, and rosemary. It was perfectly cooked, tasty and juicy.

Your marinade is a big hit at my house. Hi, Doris! We baked the pork. But if you have an indoor grill pan or an available outdoor grill, I highly recommend that method.

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