Honey Garlic Dijon Pork Tenderloin Marinade Recipe 55

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HONEY GARLIC DIJON PORK TENDERLOIN MARINADE



Honey Garlic Dijon Pork Tenderloin Marinade image

This humble cut of meat is tender, juicy and full of flavor with a honey, garlic and Dijon pork tenderloin marinade.

Provided by Blair Lonergan

Categories     Main Course

Time 8h40m

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 294 kcal, Carbohydrate 37 g, Protein 25 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 917 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 /4 of the recipe

HONEY GARLIC DIJON PORK TENDERLOIN MARINADE RECIPE - (5/5)



Honey Garlic Dijon Pork Tenderloin Marinade Recipe - (5/5) image

Provided by charlotteh371

Number Of Ingredients 8

1 pork tenderloin (about 1 lb.)
1/2 cup honey
1/2 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 1/2 teaspoon dried rosemary)
Leaves from 2 sprigs fresh thyme, minced (can substitute with about 1/2 teaspoon dried thyme)
Salt and pepper, to taste

Steps:

  • 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. To cook the tenderloin in the oven: 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 degrees F. 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 degrees F. Remove from oven and allow pork to rest for about 10 minutes before slicing. Serve with any remaining refrigerated marinade. To cook the tenderloin on the grill: 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 degrees F. Allow pork to rest for 10 minutes before slicing. Serve with reserved marinade from the refrigerator.

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