This recipe for Marinated Pork Tenderloin is sure to be a favorite recipe that you will make again and again. It’s easy, deliciously tangy and so juicy.
About Marinated Pork Tenderloin
My husband, a boy from the South, absolutely loves pork.
And he said this Marinated Pork Tenderloin recipe was right at the top of his favorite pork tenderloin recipes that I’ve ever made.
I take that as high praise. And I agree and it’s because of the marinade which is tangy, garlicky, fresh tasting and full of great herbs.
I would first say that the mustard is the key, but the thing is all of the ingredients work together perfectly.
And the result is a melt in your mouth juiciness with incredible depth of flavor from the herbs and the mustard.
So let’s make it.
Ingredients for Marinated Pork Tenderloin
- Lemon: For fresh tang
- Olive oil: For health
- Garlic: For depth of flavor
- Rosemary: A slightly minty taste
- Thyme: A soft licorice flavor
- Fennel: A more pronounced licorice flavor
- Dijon Mustard: For additional tang
- Sea Salt: Prefer Himalayan Pink Sea Salt for not only great taste, but you can actually use less than regular salt without missing flavor
- Pepper: For a touch of heat
- Pork Tenderloin: The Star of the Show
How to Make Marinated Pork Tenderloin
First, in a small bowl, whisk together the lemon zest and juice, along with the minced garlic, rosemary, thyme, fennel, Dijon mustard, sea salt and freshly ground pepper.
Add the marinade into a gallon zip lock bag.
Next place the tenderloin in the bag with the marinade, zip it tightly and refrigerate it for 2-3 hours.
When time is up, add the pork tenderloin to a baking dish and dispose of the marinade.
Place the dish in the preheated 400 degree oven and roast for 20-25 minutes until the temperature registers 150 degrees internally on a meat thermometer.
Then remove it from the oven and cover it with foil.
It will continue to cook Let it rest for about 10 minutes before slicing. This allows the juices to form.
Notes on the Ingredients
This recipe uses dried herbs for ease, but if you’re lucky enough to have an herb garden growing in your backyard (I envy you) then absolutely use the fresh herbs.
With fresh herbs you’ll need to use about 3 times the amount compared to the dried herbs, so adjust your measurements.
You’ve noticed I don’t use a lot of salt in my recipes, because I think it’s healthier to use less salt.
But I still want all of the flavor so I’ve switched to Himalayan Pink Sea Salt.
I was told a long time ago that this particular salt is so superior in saltiness that you can use less and still have all the flavor. One taste and I’ve become a believer. I won’t use anything else.
Also if you don’t have a pepper grinder you can use regular pepper, but the freshly ground is really so much better. It just adds a huge spark of spice.
Finally, if you’d like to know about pork tenderloin, the Kitchn has a great article that might interest you.
Marinated Pork Tenderloin
- 1 Lemon Zested and juiced
- 3 Tbsp Olive oil
- 2 Cloves Garlic Minced
- 1 Tsp Rosemary Dried
- 1 Tsp Thyme Dried
- 1/2 Tsp Fennel Dried
- 1 1/2 Tsp Dijon mustard
- 1/4 Tsp Sea salt Prefer Himalayan Pink Sea Salt
- 1/4 Tsp Pepper Freshly ground
- 1 1 Lb Pork tenderloin
- Preheat oven to 400 degrees F
- In a small bowl whisk together the lemon juice, lemon zest, olive oil, garlic, rosemary, thyme, fennel, Dijon mustard, sea salt and pepper. Add marinade to a zip lock bag, then add the tenderloin to the bag and zip tightly. Refrigerate 2-3 hours.
- Add pork loin to a baking dish and roast for 20-25 minutes until internal temperature registers 150 degrees on a meat thermometer.
- Remove from oven and place on a cutting board, cover with foil and let rest 10 minutes before slicing. (The resting time helps the pork to become even more juicy).
- Slice and serve.
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