Pork Tenderloin Marinade
This is the easiest Pork Tenderloin Marinade recipe! It's made simple with yellow mustard, brown sugar, and a simple spice blend and only takes 5 minutes!
Servings: 6
Calories: 313kcal
Ingredients
- ⅓ cup yellow mustard
- ¼ cup brown sugar
- 2 teaspoons Kosher salt
- 1 ¼ teaspoon black pepper
- 1 ½ teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup canola or avocado oil
- 2-3 pounds of pork tenderloin
Instructions
MARINATE:
- Combine the mustard, brown sugar, and spices in a small mixing bowl. Slowly drizzle in the oil, whisking constantly.
- Pat the pork tenderloins dry with paper towels and place them in a gallon-sized zip-top bag. Pour all of the marinade over the pork, remove as much air as possible from the bag, and seal. See note below if you don't have a ziptop bag.
- Briefly massage the marinade all over the pork and place atop a plate or small tray. Refrigerate for 1 to 4 hours (8 hours max).
COOK:
- Remove the pork from the refrigerator and allow it to set out at room temperature for 30 minutes to 1 hour to remove the chill. Preheat the oven to 400° and line a rimmed baking with nonstick aluminum foil.
- Transfer the pork directly from the marinade onto the baking sheet and bake for 28 minutes.
- Turn on the broiler and, watching closely, allow the exterior of the pork to bubble and for caramelized brown bits to form. This could take anywhere from 1-3 minutes depending on your oven, so do not step away.
- Remove the pork from the oven and allow to rest for 10 minutes. Slice, serve, and enjoy!
Notes
You could also transfer the pork to a bowl just large enough to house it, pour over the marinade, and cover with plastic wrap.
Nutrition
Calories: 313kcal | Carbohydrates: 11g | Protein: 32g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 1014mg | Potassium: 643mg | Fiber: 1g | Sugar: 9g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg