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 fridge. Finish the meat on the grill or in the oven!
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If you love pork tenderloin as much as we do, be sure to try this honey dijon roasted pork tenderloin, a Dutch oven pork tenderloin with gravy, this Crock Pot pork tenderloin, pork tenderloin with apples, and this grilled pork tenderloin, too!
How to Make Pork Tenderloin Marinade | 1-Minute Video
Pork tenderloin can be bland. This marinade makes it sing. My husband isn’t crazy about pork but really loved this. What a hit!
– Susan
Why You’ll Love this Recipe
- Easy. You can’t beat the ease of a simple pork tenderloin marinade, which comes together in about 5 minutes and creates the most flavorful, tender, and juicy meat.
- Healthy. Pork tenderloin is a great alternative lean protein to chicken breasts. It offers numerous health benefits, is an excellent source of protein, thiamin, vitamin B6, phosphorous, and niacin, as well as a good source of potassium, riboflavin, and zinc. It’s relatively low in calories, yet stays tender and juicy — especially when marinated.
- Versatile. I’ve included directions for grilling and roasting the marinated pork tenderloin, but you can also use the same easy marinade for pork loin, pork chops, and chicken.
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 certainly add a second tenderloin to the marinade. This is also a great pork loin marinade; however, the cooking directions for that cut of meat are different.
Ingredients
Here’s a quick overview of the simple ingredients that you’ll need for the best marinade for pork tenderloin. As always, 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! If you don’t have fresh garlic you can substitute with about ¾ teaspoon garlic powder.
- Rosemary and thyme: I prefer fresh herbs when available, but you can also substitute with dried herbs when necessary.
Directions
You can season a pork tenderloin with a spice rub, or give the meat plenty of flavor from a quick marinade. The best pork tenderloin marinade recipe will tenderize the meat, add flavor, and caramelize the outside. You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Whisk together the marinade.
- Season pork on all sides with salt and pepper.
- 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. Ziploc bags are great for marinating because they don’t take up much space in your fridge. 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.
- Grill or bake the marinated meat. 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. Anywhere between 140°F and 160°F is fine; however cooking it more towards medium (145°F) will produce juicier pork. At this stage, the pork will have a slight touch of pink in the center.
- Tent the tenderloin with aluminum foil and let it rest for a few minutes before slicing and serving with the reserved marinade. This allows the juices to redistribute.
Serving Suggestions
The perfect dish for busy weeknights, entertaining guests, or cozy Sunday dinners! Serve the flavorful pork tenderloin with delicious side dishes like a house salad with candied pecans or a green salad with honey mustard dressing, tomato cucumber onion salad, 3-ingredient buttermilk mashed potatoes, Jiffy cornbread with creamed corn, Charleston red rice, Southern-style green beans, succotash, Southern squash casserole, or okra and tomatoes.
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.
– Dianne
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. You can also put the pork in the marinade and freeze for up to 3 months before cooking. Thaw frozen pork in the fridge overnight before cooking.
- 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 degrees 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.
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.
- Enjoy this simple marinade on chicken or pork chops, too.
- Pork Loin Marinade: use this same marinade for a pork loin, but follow these cooking instructions.
Expert Tips
- 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, add a second tenderloin to the marinade. You should have enough marinade for both pieces of meat.
- Use a meat thermometer to ensure that your tenderloin is cooked perfectly every single time. The total cooking time will vary depending on the size and thickness of your pork, as well as the temperature of your grill.
- Garnish the cooked meat with fresh lemons, a squeeze of fresh lemon juice, or chopped fresh herbs for a bright, flavorful finishing touch.
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!
– Meghan
More Pork Tenderloin Recipes to Try
Garlic Brown Sugar Pork Tenderloin
40 minutes mins
Bacon Wrapped Pork Tenderloin (4 Ingredients)
40 minutes mins
Best Grilled Pork Tenderloin Recipe
1 hour hr 28 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Honey Garlic Dijon Pork Tenderloin Marinade
Ingredients
- 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)
- Kosher salt and ground black pepper, to taste
Instructions
PREPARE THE MARINADE
- In a bowl or large measuring cup, whisk together honey, Dijon mustard, soy sauce, garlic, rosemary, and thyme.
MARINATE THE PORK
- 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.
GRILL THE PORK (PREFERRED METHOD)
- 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 12-15 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.
ALTERNATE OVEN METHOD
- 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.
Notes
- 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, add a second tenderloin to the marinade. You should have enough marinade for both pieces of meat.
- Use a meat thermometer to ensure that your tenderloin is cooked perfectly every single time. The total cooking time will vary depending on the size and thickness of your pork, as well as the temperature of your grill.
- Tent the tenderloin with aluminum foil and let it rest for a few minutes before slicing and serving. This allows the juices to redistribute.
- 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.
Nutrition
This recipe was originally published in March, 2017. It was updated in May, 2024.
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!
It’s totally perfect for company, Kristy! Thanks so much!
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!
That’s awesome, Jamie! I bet it will be delicious on the chicken thighs, too!
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!
Thank you, Sarah Beth! I’m so glad that you liked it!
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!
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!!!!
That’s perfect, Pam. Thanks for your note! I agree — the leftover meat definitely freezes well. 🙂
Wonderful! Thank you, Meredith!
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.
Sounds perfect, Sabine! Thank you!
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.
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!
Oh good, Gayle! I hope that you and your husband love it!
i made a pork loin last week. Should saved it for this! love dijon. Just sooooo good in everything
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!
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 🙂
Hi, Rachel! That marinade is so darn good! I hope that you get to try it!
Blair, I am not into pork but this looks so delicious!! I might try this marinade with chicken!!
Yesss! This would work so well with chicken too, Ami! 🙂
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.
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…
Blair, this marinade looks killer good! Love how moist and delicious your pork tenderloin is. Perfect midweek meal.
Thanks, Bobbi! It’s such a great marinade — now I want to slather it on everything! 🙂
Why do you have to discard the first batch of marinade? Thanks
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!
Thanks so much for your prompt response. I cooked the tenderloins and they were a great hit.
You’re welcome, Doris! I’m so glad that you enjoyed the meal!
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.
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!
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?
Hey, Max! I used a pork tenderloin, but you can use any pork that you prefer! The marinade works with pork loin as well. 🙂
Why do you refrigerate other half of marinade mixture
And then serve it cold?
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!
I do agree with you I cook pork loin on a regular basis new dry or tough it is under rated.
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
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.
Enjoy!
This recipe was fantastic! Grilled it to get some nice grill marks and finished it off in the oven! Thanks so much for sharing!
That’s great! I’m so glad that you enjoyed it, Lisa! Thanks for letting me know. 🙂
Do u have to put it in the broiler? Is there extra oven time ? To finish cooking?
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! 🙂
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!
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!
Can I marinade slice and then grill w this recipe???
Hi, Kevin! Yes, that should work fine! 🙂
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.
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!
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
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!
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.
Wonderful! I’m so glad that you loved it, Angie! Thanks for letting me know! 🙂
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.
Sounds perfect, Natalie! I’m so glad that you enjoyed it!
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!
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… 🙂
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!
Excellent! I’m so glad that you enjoyed it, Meghan! I love that sweet, crispy exterior! The best. 🙂
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! 🙂
Hope you enjoyed it, Jazz!