Sunday, May 18, 2014

Marinated Pork Tenderloin

Tonight, we made our favorite pork tenderloin recipe, a recipe my mother introduced me to years ago.  

The key to obtaining the most flavor is to let this pork marinate for at least 6 to 8 hours, or overnight, if possible.  

I put all the ingredients in a freezer bag, then massage the bag to blend everything together.  

Tonight, for the first time, we made a board dressing for the pork out of olive oil, honey, and rosemary.  As my husband cut the tenderloins, he dipped each piece in the board dressing.

Marinated Pork Tenderloin


2 pork tenderloins
3 T olive oil
3 T honey
3 T gluten free dijon or stone ground mustard
2 T gluten free soy sauce
juice of one lemon
2 sprigs of fresh rosemary

Optional Ingredients for Board Dressing

1 or 2 T olive oil
1 or 2 T honey
2 or 3 sprigs of rosemary -- finely chopped


Place all the ingredients in a freezer bag, seal it, then massage the bag until the marinade is evenly distributed. 

Put the pork in the refrigerator, and let it marinate for at least 6 to 8 hours, or preferably overnight.  Flip the bag every couple of hours to redistribute the marinade.  

Grill the tenderloins over indirect heat for about 25 to 30 minutes, until the pork reaches an internal temperature of 145 degrees.  Allow the pork to rest for 5 to 10 minutes before slicing it.  

Optional  -- Make the board dressing on a cutting board by combining the olive oil, honey, and rosemary.  Dip each piece of sliced pork in the board dressing before serving.  

Recipe Notes

We like to buy a pack of four pork tenderloins from Costco, marinate all 4 (two per bag), then put one bag in the freezer and one in the refrigerator.  This pork dish is actually at its most flavorful when it has been frozen.  The marinade really soaks into the meat best when it has spent some time in the freezer, then given a day to defrost in the refrigerator.  We usually cook two tenderloins at a time, unless we have guests over.  We eat one tenderloin the night we cook it, then keep the second for dinner the next night.  We never reheat it because it is excellent cold.  

I buy gluten free Organicville stone ground mustard from Whole Foods to use in this recipe.


  1. Awesome!!! You are great cook.

    Ravi (Sri_Lanka)