If you are looking for the perfect marinated pork tenderloin recipe, you’ve surfed to the right blog post! In fact, this maple-garlic marinated pork tenderloin will make your tastebuds sing—trust me!
Pork tenderloin is truly one of my favorite cuts of fresh pork. When cooked properly it is juicy, flavorful and so tender that it quite literally melts in your mouth.
The meat on its own is divine, but I’ve found that this marinade featuring maple syrup and garlic really brings the flavor of a pork tenderloin over the top. It also makes a wonderful sauce that tastes sweet but has a special kick!
As a mom, I also find that my kids really appreciate the texture of pork tenderloin. I have a 2-year-old and a 4-year-old, and getting them to eat meat can be a challenge due to tough textures.
This is no problem with pork tenderloin as it is so tender and juicy! Finding meal ideas that my entire family can appreciate is difficult but this delicious marinated pork tenderloin recipe really is quite perfect—and simple to prepare—which makes it an even bigger win.
If you’re looking for more great pork recipes, check out my scrumptious ground pork tacos.
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I hope you enjoy this recipe for the perfect marinated pork tenderloin!
Perfect marinated pork tenderloin
- 1 teaspoon olive oil
- 2 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 1/8 teaspoon freshly ground black pepper (about 5 rotations)
- 1 cup pure maple syrup
- 2 tablespoons soy sauce
- 1 1/2 pounds pork tenderloin
1. Trim your pork tenderloin of any silver skin, as this can be difficult to remove later. 2. Combine olive oil, mustard, minced garlic, pepper, soy sauce and maple syrup. Place pork tenderloin in a shallow dish and make sure it is well-coated with the marinade. Cover and place in the refrigerator to chill for at least 8 hours or overnight. 3. Preheat oven to 425 degrees. Remove pork tenderloin from marinade, and set aside. Transfer remaining marinade to a small saucepan and bring to a boil, then reduce heat and simmer for five minutes while stirring to ensure it doesn't burn. 4. Place tenderloin in an uncovered roasting pan on a shelf in the bottom 1/3 of your oven. Bake 20-35 minutes, until the internal temperature reaches 145-160 degrees, and let rest for 3 minutes. This will give you a tender, juicy pork tenderloin that is slightly pink in the middle. If you want to learn more about cooking pork, this is a wonderful chart. 5. Slice the tenderloin and serve hot with the garlic-maple sauce drizzled over it.
9 Comments on “Perfect Marinated Pork Tenderloin”
Had this for dinner this evening and it was delicious! Love the sweet and savory combo of the maple syrup and dijon mustard which gave it a little tang. Since there are just the two of us in our household, I will likely cut my tenderloin (and the recipe) in half next time and freeze the other half. Thanks for posting!
Love the perfect pink color of your pork Crissy. I’m gonna give this a go this weekend because I love maple syrup and soy sauce for bbqs – they complement so well.
My mouth is watering! I need to try this recipe.
Perfect blush of pink! Thank you very much for sharing this recipe, and thank you for participating!
I love this simple marinade and your perfectly pink pork! Thank you so much for participating in this campaign and sharing all of the great #pinkpork info with your readers!
I love incorporating pork into our menu rotation and I’m always looking for new ways to prepare it. This looks very similar to a chef Michael Smith recipe that I’ve been using. I love the idea of the maple syrup… YUM! Thanks so much for sharing.
Also appreciate the head’s up on the contest. I’ll have to check that out!
Wishing you a lovely day.
This looks mouth-watering Crissy! Fabulous photos and definitely going to need to try this recipe!!!!!
This recipe looks absolutely amazing. Pork tenderloin is one of our favorite meals. I’ll have to try this marinade!
Fun contest. We like to stuff our pork tenderloin with cream cheese and basket weave it with bacon and bake it that way. I’m going to try your recipe, looks and sounds good. I have a tenderloin in the freezer that I should defrost for dinner tonight.