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!
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.
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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.
🔪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.
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
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.
Yes this marinade would be excellent for chicken as well as beef.
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.
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.
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
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
Mustard and Herb Grilled Pork Tenderloin
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
- 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 5 mins
- Flip and transfer to the oven.
- Roast for 15 - 20 mins. 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.
Laura Poole says
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.
Andrea says
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!
Sandra M says
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.
Andrea says
I’m so happy you enjoyed it Sandra! Thanks so much for sharing!
Terry-Ann says
Love this recipe!
Krystyna Recoskie says
❤️❤️delish!!!
Anna says
So good and the pork turned out so tender!
Andrea says
I’m so happy you enjoyed it Anna! Thanks for commenting 🤗
Heather says
Hi Andrea, this looks fantastic! What are the greens on the side? Do you have a recipe for that?
Thanks
Heather
Andrea says
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!
Paula Roberts says
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.
Andrea says
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!
Linda Hinchliffe says
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. 😋
Andrea says
My pleasure Linda! So happy you have been enjoying the recipe and thanks for sharing
Nancy Q says
This looks amazing !! Cannot wait to try it ....once the rain stops! Thanks for all your great recipes.
Andrea says
Let me know how it turns out when you try it!
Jackie says
Could you put the tenderloin in a ziplock bag with the marinade and freeze it in this for another time…. Then thaw and grill?
Andrea says
Hi Jackie! Yes absolutely! In fact I have one in my freezer right now! 👌😄
Margaret Christie says
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!
Andrea says
That all sounds wonderful! Thanks for sharing Margaret!
Susan Godfrey says
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!
Sandy dasilva says
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❤️
Karen MacIntyre says
I haven’t made the recipe yet, but 3 Tbsps of brown sugar seems like a lot for 1 pork tenderloin. Is it correct?
Andrea says
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.
Jackie says
Another great recipe !
Tamy says
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?
Andrea says
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. 😃