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Pork tenderloin is a great alternative protein to chicken breasts! With this simple honey garlic Dijon pork tenderloin marinade, you’ve got a healthy, make-ahead meal for any busy weeknight. Best of all, the easy dinner only requires 10 minutes of prep before leaving it to marinate in the refrigerator.

Baked pork tenderloin in a marinade on a dinner table

How to Make Pork Tenderloin Marinade | 1-Minute Video

Grilled Pork Tenderloin Marinade

You can’t beat the ease of a simple grilled pork tenderloin marinade, which comes together in about 5 minutes and creates the most flavorful, tender and juicy meat. Use the same easy marinade for oven-baked pork tenderloin, pork loin, pork chops, or chicken, too!

Whisking together pork tenderloin marinade

The Difference Between Pork Tenderloin and Pork Loin

Pork tenderloin, a smaller cut that generally weighs about 1 pound, does not come from the same part of the animal as the larger pork loin. Since pork tenderloin is naturally lean and tender, it does well when cooked quickly at high temperatures. By contrast, pork loin lends itself well to slower roasting or grilling techniques. For more details about these two different cuts of meat, check out this article.

Today, we’re focused only on the pork tenderloin! This recipe calls for a single tenderloin; however, you can easily scale the ingredients (doubling or tripling the marinade) to cook more than one tenderloin at a time. This is also a great pork loin marinade; however, the cooking directions for that cut of meat are different.

Process shot showing how to marinate pork tenderloin


Here’s a quick overview of the simple ingredients that you’ll need for this easy pork loin marinade. As always, the specific measurements and complete cooking instructions are included in the printable recipe at the bottom of the post.

  • Honey: adds a nice sweetness to the marinade, while the sugars also help to create a nice char on the outside of the meat.
  • Dijon mustard: works as an emulsifier to bring the marinade ingredients together, and adds a nice “zippy” flavor to the sauce.
  • Soy sauce: salty, umami flavor that’s essential for this delicious pork. I typically use a reduced-sodium variety.
  • Garlic, salt and pepper: more flavor!
  • Rosemary and thyme: I prefer fresh herbs when available, but you can also substitute with dried herbs when necessary.
Marinated pork tenderloin in a baking dish

How to Make Pork Loin Marinade

You can season a pork tenderloin with a spice rub, or give the meat plenty of flavor from a quick marinade. This recipe takes advantage of a sweet-and-savory marinade to tenderize the meat, add flavor, and help caramelize the outside (thanks to the honey).

  1. Whisk together the honey, Dijon mustard, soy sauce, garlic, rosemary and thyme.
  2. Season pork on all sides with salt and pepper.
  3. Marinate the pork in half of the marinade in a large Ziploc freezer bag or dish, reserving the other half of the marinade for later.
  4. Grill or bake the marinated pork tenderloin until the meat reaches an internal temperature of 140°F-145°F.
  5. Let the pork rest for a few minutes before slicing and serving with the reserved marinade.
Platter of roasted pork tenderloin

How Long To Marinate Pork Tenderloin

Marinate the pork for a minimum of 30 minutes to allow the flavors to soak into the meat, or up to 24 hours in the refrigerator. Yes, it’s possible to marinate the tenderloin for too long, since the enzymes in the meat start to break down and the cooked pork can have a mushy texture.

Ziploc bags are great for marinating because they don’t take up much space in your fridge, but you can also use a regular covered dish.

Pork Tenderloin Sides

Serve the pork tenderloin with any of these delicious sides:

Pork loin marinade served on a dinner table with salad and bread

Preparation and Storage

  • Prep ahead! The tenderloin can be trimmed and marinated up to 24 hours in advance. Remove from the refrigerator 30-60 minutes before cooking so that the meat has time to come to room temperature.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Sliced tenderloin is delicious on sandwiches the next day!
  • To reheat pork tenderloin: Place the pork on a sheet pan and warm in a 325°F oven just until heated through (about 10-15 minutes). Be careful not to overheat, or the tenderloin will become dry. You can also reheat individual portions of pork in the microwave for 1-2 minutes.

How to Make Pork Tenderloin Juicy

Not overcooking the meat is the key to preventing the pork tenderloin from drying out. Since this particular cut of meat is already very tender and lean, it does best when cooked quickly at a high temperature (by contrast, a tougher, fattier cut like a pork shoulder does best when cooked low and slow). If you grill or roast the tenderloin at a low temperature or for too long, you risk drying out the meat, resulting in a tougher, chewier texture. For a juicy pork tenderloin, you’re looking for a medium finish (about 145° F).

Pork Temperatures

Total cooking times will vary depending on the size, thickness and temperature of your pork. As a result, I always recommend using a thermometer to know when your meat is done. The tenderloin is ready to come off the grill or out of the oven when it reaches an internal temperature of 140-145° F. The temperature will continue to rise as it rests, and you want to make sure that you don’t overcook the meat (because it can become dry).

Anywhere between 140° F and 160° F is fine; however cooking it more towards medium (145° F) will produce juicier pork. Always rest the meat for at least 5 minutes before slicing and serving.

What color is cooked pork tenderloin?

According to the National Pork Board, it’s perfectly safe to consume medium pork (that’s cooked to about 145° F). At this stage, the pork will have a slight touch of pink in the center and will be at its juiciest!

Drizzling glaze over pork tenderloin

Recipe Variations

  • Make it spicy by adding crushed red pepper flakes or sriracha hot sauce to the marinade.
  • Use other fresh herbs, such as parsley, oregano or basil.
  • Add some toasted sesame oil, cilantro, or fresh lime juice to really highlight the soy sauce and give the marinade some Asian flare.
  • Pork Loin Marinade: use this same marinade for a pork loin, but follow these cooking instructions.

Tips for the Best Pork Tenderloin Marinade Recipe

  • A single pork tenderloin is typically just 1 lb. of meat, making it an appropriate amount of food for 2-4 people (depending on the size of your appetite). If you’re feeding a larger family of 4-5, I recommend doubling all of the ingredients and cooking two tenderloins.
  • Prep ahead by stirring together the marinade up to 3 days in advance, and marinating the pork overnight. This makes weeknight dinners quicker and easier!
  • Use a meat thermometer to ensure that your tenderloin is cooked perfectly every single time.
  • Tent the tenderloin with aluminum foil and let it rest for a few minutes before slicing and serving.
  • Save some of the marinade (or make extra) to serve as a glaze or sauce with the cooked pork.
  • Enjoy this simple marinade on chicken or pork chops, too!
  • Garnish the cooked meat with fresh lemons, a squeeze of fresh lemon juice, or chopped fresh herbs for a bright, flavorful finishing touch.
Overhead shot of pork tenderloin marinade served on a tray
Pork loin marinade served on a dinner table with salad and bread

Honey Garlic Dijon Pork Tenderloin Marinade

4.98 from 34 votes
Prep: 10 minutes
Cook: 30 minutes
Marinating Time 8 hours
Total: 8 hours 40 minutes
Servings 3 – 4 servings
Calories 294 kcal
This humble cut of meat is tender, juicy and full of flavor with a honey, garlic and Dijon pork tenderloin marinade. 


  • 1 pork tenderloin (about 1 lb.)
  • ½ cup honey
  • ½ cup Dijon mustard
  • 2 tablespoons soy sauce (or substitute with tamari or coconut aminos for gluten-free option)
  • 1 tablespoon minced garlic
  • Leaves from 2 sprigs fresh rosemary, minced (can substitute with about ½ teaspoon dried rosemary)
  • Leaves from 2 sprigs fresh thyme, minced (can substitute with about ½ teaspoon dried thyme)
  • Salt and pepper, to taste


  • In a bowl, whisk together honey, Dijon mustard, soy sauce, garlic, rosemary, and thyme. Season pork on all sides with salt and pepper, to taste.
  • Place pork in a large zip-top plastic bag. Pour half of the marinade over the pork and toss to coat. Seal the bag and refrigerate the pork in the marinade for at least 30 minutes, or up to 24 hours. Rotate the pork occasionally so that the marinade touches all sides.
  • Set aside the remaining ½ of the marinade in a separate bowl, cover, and refrigerate for later.


  • Remove pork from the marinade and place in a baking dish that has been coated with cooking spray. Discard bag with the marinade. Allow pork to come to room temperature while you preheat the oven.
  • Preheat oven to 400°F (200°C).
  • Cover with foil and bake for 25 minutes.
  • Remove cover, brush with reserved marinade, and place under the broiler for about 5 minutes (or until a crispy crust forms on top), and pork reaches an internal temperature of 140°F – 145°F.
  • Remove from oven and allow pork to rest for about 10 minutes before slicing. Serve with reserved marinade.


  • Remove pork from the marinade and allow to come to room temperature while you heat the grill. Discard bag with the marinade.
  • Heat the grill to medium heat. Place pork on the grill and cover. Cook for about 12-14 minutes, turning every few minutes, until pork reaches an internal temperature of 140°F – 145°F.
  • Allow pork to rest for 10 minutes before slicing. Serve with reserved marinade.



  • A single pork tenderloin is typically just 1 lb. of meat, making it an appropriate amount of food for 2-4 people (depending on the size of your appetite). If you’re feeding a larger family of 4-5, I recommend doubling all of the ingredients and cooking two tenderloins.
  • Prep ahead by stirring together the marinade up to 3 days in advance, and marinating the pork overnight. This makes weeknight dinners quicker and easier!
  • Use a meat thermometer to ensure that your tenderloin is cooked perfectly every single time.
  • Enjoy this simple marinade on chicken or pork chops, too!


Serving: 1/4 of the recipeCalories: 294kcalCarbohydrates: 37gProtein: 25gFat: 5gSaturated Fat: 1gCholesterol: 73mgSodium: 917mgPotassium: 529mgFiber: 1gSugar: 35gVitamin A: 20IUVitamin C: 1.3mgCalcium: 31mgIron: 2mg
Keyword: Pork Marinade, Pork Tenderloin, Pork Tenderloin Marinade
Course: Main Course
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in March, 2017. The photos were updated in November, 2022.


Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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  1. As always, this looks incredible Blair! I am always looking for meat dishes to make when we have company and I think I’ll have to make this next time!

      1. I love this merinade! I didn’t have honey so I used maple syrup instead and it came out wonderfully. Going to try it on chicken thighs tonight!

      2. 5 stars
        This was really wonderful. I added all the marinade ingredients to a gallon zip lock bag and mixed in the bag to save myself some dishes. I had two smaller pork loins which worked fine for this recipe. I prepared it the morning and let it sit all day. It had such a nice flavor and very juicy, not dry at all! I will definitely write this down and make it again. My whole family gave it a thumbs up. Thank you!

        1. 5 stars
          I’ve made this recipe three times now.. once in the oven and twice on the bbq. This is one of my favourite pork tenderloin recipes so far. Delicious! I prefer the bbq to the oven but both methods are great!

          1. This is my favorite! Since there Re just 2 of us I grill both tenderloins & then wrap 1 in foil & freeze. I reheat thawed meat ( still in foil) for 30 min. @ 350 & its great!!!!

          2. That’s perfect, Pam. Thanks for your note! I agree — the leftover meat definitely freezes well. 🙂

    1. I like my pork pink so I cooked it for 15 minutes at 400 F then 5 minutes under the broiler. It was perfectly cooked, tasty and juicy. I made roasted petite potatoes with it.

      1. You should cook pork thoroughly. My husband was fed uncooked pork and ended up with Yersina Entercolitica, a food poisoning, which damn near killed him. He lost 50 lbs., and was hospitalized for 3 weeks. Very dangerouse to eat under cooked pork.

  2. What a gorgeous marinade, Blair! I love that honey garlic dijon combo over pork. My husband is always asking for more pork, so this gives me the perfect excuse to make it. And dump and bake dishes are the best!

  3. i made a pork loin last week. Should saved it for this! love dijon. Just sooooo good in everything

    1. I’m with you — I feel like I use Dijon in about half of my recipes! Such great flavor and always adds a nice texture, too!

  4. I love pork tenderloin but I don’t make it nearly enough – your marinade sounds amazing! I’ve definitely got to make this for dinner soon 🙂

  5. Blair, I am not into pork but this looks so delicious!! I might try this marinade with chicken!!

  6. Can’t wait to try this on shrimp and chicken. Will this work on fish filet like catfish ot tilapia? I always look forward each week reading your posts.

    1. Hi, Cynthia! Thank you so much for your sweet note. I’m really glad that you enjoy the posts! 🙂

      And yes — I love the idea of using this marinade on seafood. I bet it would be AWESOME on grilled shrimp! I need to try that…

  7. 5 stars
    Blair, this marinade looks killer good! Love how moist and delicious your pork tenderloin is. Perfect midweek meal.

        1. Hi, Doris! If the marinade touches raw meat, it’s not safe to re-use or to consume (unless you want to boil it). Hope that helps clarify!

  8. 5 stars
    Not sure why you refer to pork tenderloins as “dry” or “tough”. I’ve cooked many, many of these over the years, in the oven, on the grill, on top of the stove, in liquid, not in liquid, never marinated any of them and never had a single one come out dry or tough.

    1. Hey, Brian! That’s great that you’ve had a lot of success with pork tenderloin! It’s a leaner cut of meat, so it’s easier to dry out than other types of pork (like a pork shoulder/pork butt). With the right cooking method, though, I agree — it’s juicy, tender, and delicious!

      1. I agree with Brian, I was concerned you might have referred to pork loin and not pork tenderloin, which in my mind is almost impossible to screw up. Could you confirm that you mean tenderloin?

        1. Hey, Max! I used a pork tenderloin, but you can use any pork that you prefer! The marinade works with pork loin as well. 🙂

      1. Hi, Scude! You will use the reserved marinade to brush the pork before placing it under the broiler. If you’re grilling (and therefore not marinating the pork), I just like to offer the marinade on the side as extra “sauce.” It can be cold or room temperature, or even warmed up if that’s your preference. I just store it in the fridge to keep it fresh because I often prepare it in advance. Enjoy!

  9. Hi Blair, I am new to your site and went shopping today based on your recipes! With this pork recipe, do you think I could make double & freeze half for later? Thank you, Laura

    1. Hi, Laura! I’m so glad that you found the blog! Welcome! 🙂

      You know what? I think this would be a great freezer meal. I would prepare the marinade, put the pork in a ziplock bag, and then add the marinade to the bag. Seal the bag tightly and squeeze as much air as you can out of the bag. Place the raw pork with the marinade in the freezer for up to 3 months.

      When you’re ready to cook the pork, thaw it in the refrigerator overnight first. Then cook the thawed pork according to the rest of the recipe instructions.


  10. This recipe was fantastic! Grilled it to get some nice grill marks and finished it off in the oven! Thanks so much for sharing!

    1. Hi, Brittany! Putting it under the broiler during the final few minutes gives it a great crusty exterior. If you want to skip that step, it’s no problem — just bake the tenderloin in the oven for about 25-35 minutes (depending on the size of your pork) until it reaches an internal temp of 140 degrees. Hope that helps! 🙂

  11. 5 stars
    Hi! Found your recipe and tried it for my family today. My picky children, who usually turn noses up at pork, asked for more servings. Thank you so much!

    1. Hi, Melanie! I’m so glad that your kids enjoyed the pork! Isn’t that the biggest feeling of accomplishment when you can get them to eat something new and delicious? 🙂 Thanks for letting me know!

  12. Made this today and it was quick easy and to die for. Put it on the grill and couldn’t stop eating it. I had no garlic, but I had a garlic spread made with chick peas and used that. Will definitely be making again.

    1. That’s great, Rhonda! Thanks for letting me know! I agree that it’s incredibly easy and tasty. 🙂 Your garlic spread sounds delicious, too! Great substitute!

  13. 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

    1. Hi, Linda! Since I am by no means a grilling “expert,” I looked at the Weber website to see what they suggest. Here’s what I found:
      – Use the indirect method for larger cuts of meat like roasts, whole poultry, bone-in poultry pieces, whole fish, and thicker cuts of meat.
      – Instructions for a 3-lb. roast, so you might reduce the time slightly: Place roast, fat side up, on grill for indirect cooking. Cover grill; cook 1 hour 30 minutes to 2 hours 15 minutes or until meat thermometer inserted into thickest part of roast reads 160°F. Let roast stand 10 to 15 minutes before slicing.
      Hope that helps!

  14. 5 stars
    Thank you for this amazing marinade recipe! Both my husband and I reacted to it with, “Wow, this is so good!” Definitely going to make this again to knock the socks off future dinner guests.

  15. This was fabulous! I marinated the pork tenderloin over night – so 24 hours – and I added more soy sauce.
    The pork was amazing! Thank you for the recipe.

  16. Hi Blair, I just came out of my food coma! Your marinade is a big hit at my house. I used it on a 3.5lb whole pork loin, marinated it for 24 hours after brining for 48hrs. Grilled it to 145 degrees, tented for 15 minutes, and then pork heaven! Many thanks!

    1. Hi, Vince! That sounds AMAZING!!! Thank you so much for letting me know, and I’m so happy that you enjoyed it! Now I’m craving a grilled pork loin… 🙂

  17. 5 stars
    Made this last night and it was so amazing! We basted the pork while grilling with the marinade and it formed such a sweet savory bark on it! We make a lot of pork tenderloin and this was a welcome addition to our recipes. Thank you!

  18. This sounds delicious! I used a little less honey, and a little less dijon. I love dijon but my husband isn’t as crazy about it as I am. I added a bit more garlic. It is marinading as we speak! Can’t wait to try it! 🙂

  19. Hi Blair, we do not care for rosemary, if I leave it out, will it make a big difference? Also, I always leave mine in oven longer, I worry it will not be cooked enough to be safe. Help!

    1. Hi, Kathy! You can definitely leave out the rosemary — it will still be delicious. 🙂

      Do you have a meat thermometer? That’s really the best way to tell if the pork is cooked to a safe temperature. You want it at about 140 degrees, and it will continue to cook a bit more as it rests on the counter for 10 minutes. The actual amount of time necessary to reach the desired doneness depends on many different factors, including your individual oven, the temperature of your meat when it goes in the oven, and the size of the tenderloin that you’re using. The time that I have given is just a good starting point or ballpark, but definitely check your meat to make sure that it’s cooked to your liking…it might take longer. 🙂


  20. I am sure this recipe is good. I make something similar. I press 2-3 cloves of garlic inside the pork. I top the tenderloin with Dijon mustard, Beef Bovril and then top with some pepper and dried rosemary. It is very good. I serve with roasted potatoes and vegetables. I will certainly try your version.

    Diane – Ottawa Ontario Canada

    1. Hi, Diane! Your recipe sounds amazing, too! Love the idea of tucking the garlic inside the pork. I need to give it a try! Thanks so much for sharing your delicious idea. 🙂

    1. Hi, Mikaela! Yes, I think the agave should work fine as a substitute. I haven’t tried it myself, though, so let me know if you give it a shot! 🙂

  21. 5 stars
    This marinade was awesome! I used more soy sauce, added a little sesame oil, and added a little parsley too. We also slice the pork tenderloin into 1.5″ medallions for grilling. If you do that, the pork cooks evenly, more quickly, and has more surface area for soaking up flavor. I can’t wait to make this again. This marinade is definitely a keeper!

    1. Awesome! I’m so glad that you enjoyed it, Tiff! Thanks for those tips about grilling the medallions. Sounds delish! 🙂

  22. Very nice recipe, we live in a marina and had a lot of people stopping by our boat asking what smelled so delicious.

    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!!!!
    One question,what blend of honey do you use, I’m sure there’s not a huge difference but I use orange blossom honey.

  23. Very nice recipe, we live in a marina and had a lot of people stopping by our boat asking what smelled so delicious.

    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 tented them with aluminum foil for 10 minutes, they had a wonderful crusty exterior that was amazing!!!!
    One question,what blend of honey do you use, I’m sure there’s not a huge difference but I use orange blossom honey.

    1. Thanks, Paul! I’m so glad that you enjoyed the recipe (and that your neighbors enjoyed the aroma)! 🙂

      I use a variety of different honey, depending on what’s in my cabinet at the time. I’ve definitely used orange blossom honey, but I have also used local honey that I pick up at the farmer’s market or even just basic store-bought clover honey.

    2. Thanks, Paul! I’m so glad that you enjoyed this recipe (and that your neighbors enjoyed the aroma)!

      I have used a variety of different honeys, depending on what’s in my pantry at the time. Sometimes it’s orange blossom, sometimes it’s something local from the market, and other times it’s just basic store-bought clover honey. 🙂

  24. 5 stars
    So good!! Made it last night after, let it marinade for 48 hrs… Incredible, perfectly cooked off the bbq.

  25. 5 stars
    I found this recipe after looking for something fast for some very thinly pre-sliced pork. I had only an hour to let it marinade and the flavor was incredible! I pan fried them and they were delicious. Even my two little boys gobbled it up and asked for seconds. Thank you!!

  26. 5 stars
    I made this recipe last night for dinner. My husband, who is rather picky, loved it. He commented all evening that this was the best roast pork he had ever eaten and I agree. It was fantastic.

    1. Hi, Kristy! I have not tried it with that seasoning, but I imagine it would work fine! You can basically mix it up and use any of your favorite seasonings!

  27. I havent tried this, have the pork marinating now for dinner tomorrow. Too cold up north for a grill, so I plan on using the oven. If I wanted to get the char on the outside, could I put it on the stove in a grill plan after I take the foil off?

    Also, has anyone tried heating the marinade to serve on the side. I love extra flavor but a cold marinade does not sound inviting.

    Thanks, Donna

    1. Hey, Donna! If I want a char on the outside of meat, I usually stick it under the broiler for the final few minutes. Hope that helps!

  28. 5 stars
    I am vegetarian, but my husband asked me to find a marinade for the pork loin I got for his bbq and I came across this recipe..
    It went down really well with both people that are the pork! I was told the flavours were ‘awesome’…..so thank you!

  29. 5 stars
    Made this on the grill and it was perfect! Its nice to have a recipe that works in the oven as well. We loved it!

  30. What a great recipe – not sure how I missed it in the past. I used this for a 3# boneless pork loin (much more cost effective) and marinated it for 6 hours. Slow roasted on the Webber for about 2 hours to just over medium. I heated the remaining marinade to serve as a sauce drizzle – sliced the roast thin – SO GOOD! The only thing i will add next time is a little jalapeno. Thanks for the recipe!

    PS; I used raw unfiltered honey that had a slight sugar feel to it.

  31. 5 stars
    Delicious! I marinated a 2lb tenderloin without doubling the recipe and it was perfect on the grill! So glad to find your website. Just followed you on Instagram!

    1. That’s awesome! Welcome, Susan, and thanks for the kind words. I hope that you find plenty of new recipe ideas on my site! 🙂

  32. 5 stars
    Great, a very freshly prepared dish, surely they will have lots of vitamins. Thank you for sharing the article very well

  33. 5 stars
    Pork tenderloin can be bland. This marinade makes it sing. My husband isn’t crazy about pork but really loved this. What a hit!

  34. 5 stars
    This is my go-to pork tenderloin recipe! There arejust the 2 of usso one is perfect, but I always cook (grill) 2. Then I wrap one in foil & freeze the other for later. It reheats when thawed & put in the oven for 30 min at 300 )in foil). I’ve served this to family * friends & it is always a winner! Sometimes I serve with bok choyy & rice, but tonight it’s fried rice with lots of veggies!

    1. That’s great, Pam! I’m so glad that you enjoy it! Love the idea of pairing it with fried rice. I’ll have to try that soon!

  35. This is my go-to pork tenderloin recipe! There are just the 2 of us so one is perfect, but I always cook (grill) 2. Then I wrap one in foil & freeze the other for later. It reheats when thawed & put in the oven for 30 min at 300 )in foil). I’ve served this to family * friends & it is always a winner! Sometimes I serve with bok choyy & rice, but tonight it’s fried rice with lots of veggies!

  36. 5 stars
    Awesomeness! Just grilled this for dinner. Forgot to save half but had 2 tenderloins so it worked well. I was wondering if this would work in a sous vide before grilling.

    1. Thanks, Mary! It makes me happy to hear that you enjoyed the meal! I honestly don’t know if it would work in a sous vide — I’ve never tried that cooking method, so I don’t know anything about it. 🙂

  37. Delicious!
    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). Marinated for 5 hours, then roasted in pan with big chunks of vidalia onion. (I have a lot; needed to use some!)
    OMG, everyone loved it!!:)
    Served with roasted potatoes and roasted cauliflower/carrots. I think I’d prefer a green veggie; but made what I had:)
    ps – love the suggestion to use leftovers for fried rice – will try it.
    Thanks for recipe!

  38. 5 stars
    I never leave comments on recipes. But this was one of the best recipes I’ve tried. The pork came out extremely tender and juicy. Thanks for the amazing recipe!!

    1. Thank you, Les! I’m so happy to hear that you enjoyed it. Thank you for taking the time to come back here and leave a note, too!

  39. I really wanted to love this recipe, but found it just too sweet for my taste. Was tender and juicy but didn’t brown up under the broiler so no nice crust?
    Maybe next time I’d try adding less honey- that’s a lot of sweetness for one lb of pork! And maybe cook on the grill!

    1. Awesome recipe for Sunday dinner! Used fresh picked rosemary, house smelled great. Will definitely make again, may try substituting honey with maple syrup.

  40. 5 stars
    I found this to be very tasty. I did however make a few adjustments. I was low on Dijon, so I did a mix of Dijon and spicy brown mustard, and I upped the amount of garlic. My family loved it, and I will be making this again in a few weeks.

    1. Pork is marinating in the fridge overnight, can’t wait to cook this tomorrow, thank you for the recipe, I’m sure its gonna be delicious.

  41. 5 stars
    I have been making this recipe exactly for over two years now. We have 6 kids, who at the time I first made it ranged in age from 9-17. Four of them are super picky eaters (three step-kids won’t eat anything but a certain brand of chicken nugget and pasta with only butter….eye- roll). EVERY ONE OF THE SIX LOVED THIS PORK!!! We were shocked. Not even a complaint about “green things” (rosemary and thyme) on it. LOL. So now it is a go-to when all the kids are with us for parenting time and they never get tired of it. THANK YOU!!!

    1. That’s amazing, Mary Anne! You can’t beat a simple meal that all of the kids agree on. I know those are hard to come by. 🙂

    2. Followed the recipe ingredients and amounts exactly.

      Marinated for 3 hours.

      Maybe if i marinated it overnight it would have gave the pork more flavor.

      Didn’t infuse much flavor at all. 4 people served pork were not impressed.

  42. 5 stars
    I just finished cleaning up after dinner and I’m ready for some left overs. According to my taste buds and my son, this is the best pork dinner I’ve ever prepared. Thanks for sharing. Made me feel like I actually know how to cook!
    Thanks again,

  43. 5 stars
    I made this Friday night for our dinner and it was a Big Hit!! YUM! Thanks for another winning recipe!! Definitely going into the “Keeper” file. 🙂

    1. Wonderful, Tess! I’m so happy to hear that. Thanks for taking the time to come back here and let me know. 🙂

    1. duh Justin!!! sear the outside and then put in oven@ 400 for 25 min cover
      partially with tin foil baste it with left over sauce and yummy with roasted potateos

  44. I saw a comment that someone’s tenderloin caught on fire under the broiler. WHY was it under the broiler? The recipe calls for it to be grillef (my preference) or roasted
    I’ve made this recipe no less than 10 times & it has been perfect EVERY time!

  45. 5 stars
    My family “Loved” this recipe. Thank you for posting it. Just the right proportions and the sauce was just enough. I marinaded it overnight and used the remaining marinade toward the end of the cooking time. It was noted that the pork was even better the next day as leftovers. Thank again!

  46. 5 stars
    Making this for company tomorrow night and wondering if I need to sear the tenderloin before putting it in the oven as directed. Other recipes direct you to sear the meat first. I made this once before but can’t remember what I did. TIA!

    1. Hi, Anne! You don’t need to sear the meat before it goes in the oven. That said, if you’re willing to take a little extra time to do so, searing will give the exterior of the meat nice color, a crispier outside, and may lock in the juices even more. Just keep a close eye on the temperature of the pork once it goes in the oven, since searing the meat will reduce the total baking time. Hope you and your guests enjoy!

  47. 5 stars
    I have made this recipe a number of times now and so I felt I should leave a comment. I will add that I have loved it, even while making no changes, until this time… I was planning to make this for supper last night and then had to change gears at the last minute due to circumstances. So, the meat marinated for 24+ hours. AMAZING! I consider myself a fairly decent home chef and this is a fabulous recipe. The sweetness and tanginess just work so well together. Thanks very much Blair! A+++

    1. Thank you, Ainslie! Glad to know that it worked so well — especially after the longer marinating time. 🙂

  48. I love this marinade. It says to set 1/2 of marinade aside? Do you use that for sauce or another time you marinade?

    1. Hi, Liddy! In Step 4, it says to brush the pork with the reserved marinade (just before you put it under the broiler). If you choose the grilling method, it says to serve the pork with the remaining marinade (as a sauce). You can do either! 🙂

  49. 5 stars
    Absolutely DELICIOUS! I followed the recipe exactly- with the exception of cutting it in half (just me and my husband) and it was amazing! Thank you again for sharing your expertise! I am a committed follower of your recipes! Looking forward to the next delicious recipe!

  50. Good day. Ready to make your Cream Cheese Pound Cake…why .does it call for 3 sticks of SALTED butter, or is that an error? The recipe also calls for additional salt to be added. Can I substitute with UNSALTED or do half and half of each? I am serving to folks with high blood pressure issues.

    1. Hi, Clara! I prefer to bake with salted butter, since that’s what I have in my fridge and we like the flavor that it adds. The salt balances the sweetness in the cake. If you prefer to bake with unsalted butter, that’s no problem. I would typically suggest that you add extra salt to the recipe to make up for the lost salt in the unsalted butter; however, it sounds like you’re looking to cut back on salt for special dietary concerns. You can feel free to use unsalted butter and not replace it with extra salt — just know that the cake will have a different taste. You’re the baker, though, and you can prepare it however you like!

  51. 4 stars
    Quite good marinade but I would definitely sear my pork on all sides next time and I had to cook my small tenderloin for 35 minutes.

  52. I can’t remember if I’ve commented before, page isn’t loading right today, BUT…. Even if I did it needs saying again. This recipe is amazing, I LOVE using it not just for tenderloin (have to make 2 for my family of 5 and we have no leftovers. Ever) but also use it on grilled pork chops. Making it this very second so I can see how it does in my convection oven tomorrow with some nice thick pork chops, and I’m sure we won’t be disappointed!! Thank you!!