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    Home » Recipes » Easy Main Dish Recipes

    May 13, 2019 · Modified: Apr 11, 2024 by Andrea· This post may contain affiliate links · 27 Comments

    Juicy Marinated Pork Tenderloin

    Jump to Recipe

    Marinating pork tenderloin in a mixture of grainy mustard, herbs, plus a few extra ingredients creates magic. This recipe, handed down from my mother-in-law and cherished for decades, never fails. I've tweaked it a few times and you can do the same. With its simplicity and mouthwatering flavor, Juicy Marinated Pork Tenderloin is sure to be a hit!

    Sliced pork tenderloin on a bed of shaved asparagus salad and a serving spoon on the side.

    Whether you are looking for a recipe to impress dinner guests or want to level up your weeknight dinner routine this recipe is the one for you. If you love easy weeknight recipes that are also elegant enough for guests take a look at my recipes for Zesty Fajita Skillet, Braised Chicken in White Wine, and Creamy Mushroom Pork Medallions.

    The salad shown in the photo above is my Asparagus Salad with Creamy Parmesan Dressing. It pairs perfectly with this dish along with a few other suggestions below.

    Jump to:
    • Why You Will Love This Recipe
    • 🥘Ingredients and Substitutions
    • 🔪How to Make Marinated Pork Tenderloin
    • Expert Tips
    • Recipe FAQs
    • What to Serve with Pork Tenderloin
    • 📖 Recipe
    • 💬 Comments

    Why You Will Love This Recipe

    Pork tenderloin is a great source of lean protein. It's also inexpensive, easy to find and full of flavor. The marinade comes together in minutes and the resting time is only 30 minutes so you can get your side dishes going while you wait making it quick and easy. The marinade ingredients can be switched up with what you have on hand making it a versatile recipe.

    🥘Ingredients and Substitutions

    Fresh Herbs: I used rosemary, thyme, and chives but you can substitute these herbs with any combination of herbs you prefer. Or just use one! If using dried herbs use about half a teaspoon of dried for every teaspoon of fresh herbs.

    Light Brown Sugar: Light or dark brown sugar will work for this recipe. You can also substitute with honey or maple syrup.

    Dry Sherry: Sherry adds a nice flavour to the marinade. I keep a bottle in the cabinet to use in marinades and sauces. If you don't have sherry you can substitute with white wine or dry vermouth. If you prefer not to use alcohol you can add 2 teaspoons of wine or rice vinegar.

    Whole Grain Mustard: If whole grain mustard is unavailable or you would like a stronger mustard flavor, substitute with Dijon mustard.

    For a complete list of ingredients see the recipe card below.

    pork tenderloin marinating in a glass rectangular dish.

    🔪How to Make Marinated Pork Tenderloin

    Step 1 - Remove the silver skin from the pork tenderloin. Silver skin is a piece of connective tissue that runs about half the length of the tenderloin on one side. It is silver-ish in colour. Once cooked it becomes very tough and chewy so it's important to remove it if your butcher hasn't already.

    To remove the silver skin, use a sharp knife to carefully slide it under the silver skin at one end of the tenderloin. Lift the skin slightly and then cut it away in a smooth, steady motion. To watch a quick video demonstrating how to do this click this link to the Ontario Pork website.

    Step 2 - Mix together the marinade ingredients and pour over the tenderloin. Turn the pork to cover all sides with the marinade. Cover and let stand for 30 minutes to one hour.

    Step 3 - Oil and preheat the grill to medium-high heat (for oven baking instructions see notes). Place pork on hot grill and cook for 15 to 25 minutes, or until the internal temperature reaches 135 degrees F. Use a quality meat thermometer for perfectly cooked meat. Reserve the marinade if you would like to use it as a sauce (see Step 5).

    Step 4: Once cooked, remove pork to a plate or platter and tent with foil. Let rest for 10 minutes before slicing.

    Step 5: To turn the marinade into a sauce, place it in a small saucepan and bring to a simmer over medium-high heat. Let simmer for 1 to 2 minutes and then pour over the sliced pork tenderloin.

    For detailed instructions see the recipe card below.

    Partially sliced tenderloin showing the slight pink color after cooking.

    Expert Tips

    • Keep a bottle of inexpensive dry sherry in your cabinet for use in sauces and marinades.
    • If you don't have sherry, substitute with white wine, vermouth or 1 tbsp. white wine or rice vinegar.
    • Switch up the herbs to suit your taste and what's available.
    • Remove the silver skin from the tenderloin before marinating or have your butcher do it for you.
    • Grease the grill with an oiled paper towel.
    • Cook until a thermometer reads 135°F.
    • Let rest, tented with foil for 10 mins. This should bring the internal temperature up to 140°F and help to retain juiciness.
    • Simmer the extra marinade for a lovely finishing sauce.

    Recipe FAQs

    How do I cook pork tenderloin in the oven?

    Preheat oven to 400 degrees F. In a large oven proof skillet, heat 2 tablespoon olive oil over medium high heat. Add tenderloin and cook until browned on the bottom, about 3 to 5 minutes. Flip over and transfer to the oven. 
    Roast for 15 to 20 minutes or until a thermometer, inserted in the thickest part, reaches 135 degrees F. 
    Transfer to a plate, cover loosely with foil, and let rest for 10 minutes.
    Slice and serve. 

    Can I use this marinade for chicken?

    Yes this marinade would be excellent for chicken as well as beef.

    Can I freeze the marinated pork tenderloin for later use?

    Yes, you can freeze the marinated pork tenderloin for later use. Place it in an airtight container or freezer bag and store it in the freezer for up to 3 months. Thaw it in the refrigerator before cooking.

    How do I remove the silver skin from the pork tenderloin?

    To remove the silver skin, use a sharp knife to carefully slide it under the silver skin at one end of the tenderloin. Lift the skin slightly and then cut it away in a smooth, steady motion.

    What can I substitute for dry sherry if I don't have it on hand?

    You can substitute dry white wine, dry vermouth, or 1 teaspoon wine or rice vinegar for dry sherry in this recipe.


    What to Serve with Pork Tenderloin

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      Creamy Cauliflower & Celery Root Puree
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      The Best Summer Succotash Recipe
    • grilled vegetable salad on an oval platter with feta cheese and extra vinaigrette on the side.
      The Best Grilled Vegetable Salad Recipe

    Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!

    Want to say thank you?

    📖 Recipe

    sliced pork tenderloin on a dark ceramic platter with shaved asparagus salad.

    Mustard and Herb Grilled Pork Tenderloin

    This mustard and herb marinated pork tenderloin recipe is moist, juicy and delicious. Perfect for a summer BBQ!
    3.99 from 52 votes
    Print Pin Rate Save Saved!
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Marinating time: 30 minutes minutes
    Servings: 4 people
    Calories: 193kcal
    Author: Andrea Mut
    Prevent your screen from going dark

    Ingredients

    • 1 pork tenderloin
    • 3 tablespoons brown sugar
    • 2 tablespoons whole grain mustard
    • 2 tablespoons dry sherry
    • 3 teaspoons chopped fresh herbs such as rosemary, thyme and chives or 11/2 teaspoons dried
    • 1 teaspoon salt

    Instructions

    • In a dish large enough to fit the pork, combine all the marinade ingredients.
      3 tablespoons brown sugar, 2 tablespoons whole grain mustard, 2 tablespoons dry sherry, 3 teaspoons chopped fresh herbs such as rosemary, thyme and chives or 11/2 teaspoons dried, 1 teaspoon salt
    • Prepare the tenderloin by removing the silver skin (detailed instructions in above post). Place in the dish with the marinade turning to coat. Spoon some of the marinade over top of the pork. Cover and refrigerate for at least 30 minutes and up to overnight.
    • Pre-heat your grill and lightly oil. Remove the pork from the marinade and place on the hot grill. Reserve the marinade in a small sauce pan if using as a sauce later. Cook the pork for 7-10 minutes per side or until internal temperature reaches 135°F.
    • Remove from grill and tent with foil for 10 minutes.
    • Prepare the sauce by bringing the marinade to a boil. Let simmer for 2-3 minutes until slightly thickened.
    • Slice pork into 1-2 cm thick slices and serve.

    Notes

    See post above recipe card for substitutions and frequently asked questions. 
    How to Pan Roast Pork Tenderloin:
    1. Preheat oven to 400 degrees F.
    2. In a large oven-proof skillet, heat 2 tablespoon olive oil over medium-high heat.
    3. Add tenderloin and cook until browned on the bottom, about 5 mins
    4. Flip and transfer to the oven. 
    5. Roast for 15 - 20 mins. or until a thermometer, inserted in the thickest part, reaches 135 degrees F. 
    6. Transfer to a plate, cover loosely with foil, and let rest for 10 minutes.
    7. Slice and serve. 

    Nutrition

    Serving: 1serving | Calories: 193kcal | Carbohydrates: 14g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 43g | Monounsaturated Fat: 2g | Cholesterol: 60mg | Sodium: 483mg | Potassium: 43mg | Sugar: 12g
    Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!

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    Reader Interactions

    Comments

      3.99 from 52 votes (40 ratings without comment)

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    1. Laura Poole says

      May 01, 2024 at 5:13 pm

      5 stars
      This recipe had lots of flavour and came together quickly. As the meat was cooking, I prepped and then added veggies to the oven. Will definitely make this again.

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      • Andrea says

        May 02, 2024 at 8:39 am

        Hi Laura! I’m so happy to hear you enjoyed the pork tenderloin. Thanks so much for taking the time to leave a comment. I super appreciate it!

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    2. Sandra M says

      April 15, 2024 at 7:04 pm

      5 stars
      This recipe is so easy to make and delicious. The pork tenderloin comes out tender and the marinade is full of flavour. I will definitely make this again.

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      • Andrea says

        April 15, 2024 at 7:11 pm

        I’m so happy you enjoyed it Sandra! Thanks so much for sharing!

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    3. Terry-Ann says

      April 15, 2024 at 8:48 am

      5 stars
      Love this recipe!

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    4. Krystyna Recoskie says

      April 15, 2024 at 8:44 am

      5 stars
      ❤️❤️delish!!!

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    5. Anna says

      April 15, 2024 at 7:56 am

      5 stars
      So good and the pork turned out so tender!

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      • Andrea says

        April 15, 2024 at 8:02 am

        I’m so happy you enjoyed it Anna! Thanks for commenting 🤗

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    6. Heather says

      April 13, 2024 at 9:47 am

      Hi Andrea, this looks fantastic! What are the greens on the side? Do you have a recipe for that?
      Thanks
      Heather

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      • Andrea says

        April 13, 2024 at 11:52 am

        Hi Heather! Yes it's my Shaved Asparagus Salad which I've just added a link to below the first photo in the blog post. Hope you enjoy the recipes!

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    7. Paula Roberts says

      April 12, 2024 at 8:18 pm

      5 stars
      I have a go to pork tenderloin recipe that my father use to make. This recipe is officially my new favourite. It was so juicy and perfect. Trust your thermometer and it will be perfect. Thanks again for another amazing recipe.

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      • Andrea says

        April 13, 2024 at 7:12 am

        I’m so happy to hear that! I couldn’t agree more about using a thermometer. It’s especially important when cooking pork. Thanks so much for sharing!

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    8. Linda Hinchliffe says

      April 12, 2024 at 10:10 am

      5 stars
      I have made this delicious dish a number of times- whether for family or friends everyone loves it. It always comes out so tender and the sauce topping it off is amazing. Delicious - thanks Andrea for updating the recipe for us. 😋

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      • Andrea says

        April 12, 2024 at 3:08 pm

        My pleasure Linda! So happy you have been enjoying the recipe and thanks for sharing

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    9. Nancy Q says

      April 12, 2024 at 9:34 am

      5 stars
      This looks amazing !! Cannot wait to try it ....once the rain stops! Thanks for all your great recipes.

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      • Andrea says

        April 12, 2024 at 3:09 pm

        Let me know how it turns out when you try it!

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    10. Jackie says

      March 22, 2022 at 6:28 pm

      Could you put the tenderloin in a ziplock bag with the marinade and freeze it in this for another time…. Then thaw and grill?

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      • Andrea says

        March 23, 2022 at 7:25 am

        Hi Jackie! Yes absolutely! In fact I have one in my freezer right now! 👌😄

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    11. Margaret Christie says

      February 18, 2022 at 7:35 am

      5 stars
      Made this last might, actually for the second time. First time I did the marinade part them didn’t read rest of recipe and just put it in the oven like I do for another tenderloin recipe I make. Oh and I used Dijon instead of grainy mustard. But this time I read the whole recipe and followed it and used grainy mustard which I think is best, Dijon was ok. Dinner was delicious and my friends loved it too. I tripled the recipe. Marinated it about 4 hours and did the browning, put all in oven but it did take about 30 minutes to be cooked. Boiled the marinade. Nice that could do all ahead of guests arriving, served just like in the picture on top of arugula as my greens, made roast veggies and the cauliflower celeriac mash. Was such a good dinner. Thx for creating the recipes!

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      • Andrea says

        February 18, 2022 at 12:06 pm

        That all sounds wonderful! Thanks for sharing Margaret!

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    12. Susan Godfrey says

      January 08, 2022 at 9:43 pm

      5 stars
      I've made this twice and both times it was a hit! Mostly, I haven't been a pork tenderloin fan, but the flavor of this is fantastic! I served it with your brussel sprout recipe, and my tummy is so happy:) Thanks for providing the group with these excellent healthy recipes!

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    13. Sandy dasilva says

      August 08, 2021 at 7:26 pm

      5 stars
      Another family favorite! Even my daughter wants the recipe, sides tonight was shaved brussel sprouts with pecans, bacon and apple salad another of Andrea’s recipes and mashed potatoes. Can’t thank you enough for your easy to follow and tasty recipes❤️

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    14. Karen MacIntyre says

      July 20, 2021 at 8:40 pm

      I haven’t made the recipe yet, but 3 Tbsps of brown sugar seems like a lot for 1 pork tenderloin. Is it correct?

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      • Andrea says

        July 22, 2021 at 10:05 am

        Hi Karen! Yes that's correct. It's a marinade so the pork doesn't absorb it all. The marinade is discarded before cooking the pork.

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    15. Jackie says

      June 15, 2021 at 7:10 am

      5 stars
      Another great recipe !

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    16. Tamy says

      October 26, 2020 at 10:17 am

      Hi Andrea! Thank you for all the great recipes!!!
      I was wondering - if you don’t have access to a grill, how would you adjust for oven cooking?

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      • Andrea says

        October 27, 2020 at 12:38 pm

        You want to bake at 400 degrees F. for about 20-30 minutes, until just slightly pink in the center or a meat thermometer reads 145 degrees F. 😃

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    Andrea from My Pocket Kitchen

    Hello and welcome to My Pocket Kitchen! I'm Andrea, a professionally trained Chef & Pastry Chef . Here you will find easy, step by step recipes that are packed with wholesome, nutrient rich ingredients. Hope you have fun! Read More…

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