garlic pork marinade

Sweet, and juicy, with warm spices and a caramelized crust, this is an easy but elegant way of preparing perfect pork tenderloin, every time.

Dijon and Honey Glazed Pork Tenderloin

1.5–2 lbs pork tenderloin (680–900 g)

brown sugar (100 g)

Dijon mustard

tbsp white vinegar

tbsp honey

maple syrup

garlic cloves, finely chopped

tsp black pepper

tsp allspice

1–2 tbsp canola oil, for searing

Rinse the pork tenderloin under cold water and pat it dry with paper towels.

Place the tenderloin into a large zip-top plastic bag.

1. Prepare the Pork Tenderloin

In a small bowl, whisk together the brown sugar, Dijon mustard, white vinegar, honey, maple syrup, chopped garlic, black pepper, and allspice until smooth.

Reserve 5 tablespoons of the marinade for later use.

2. Make the Marinade

Pour the remaining marinade into the zip-top bag with the pork.

Seal the bag, removing as much air as possible, and massage the marinade into the pork to coat it thoroughly.

Refrigerate for at least 4 hours, but preferably overnight.

3. Marinate the Pork

Remove the marinated pork from the refrigerator 30 minutes before cooking to bring it to room temperature.

Place the tenderloin on a wire rack over a baking sheet and let it rest uncovered. This will help dry the surface for better browning.

4. Prepare for Cooking

Heat 1–2 tablespoons of canola oil in a large oven-safe skillet (such as cast iron) over medium-high heat.

Remove the pork from the marinade and let any excess drip off (discard the bag and marinade).

Sear the pork on all sides, about 1–2 minutes per side, until it develops a golden-brown crust. This should take about 5 minutes in total.

5. Sear the Pork

Transfer the skillet with the seared pork directly into the preheated oven.

Roast for 15–20 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer (the temperature will continue to rise as you let the meat rest).

6. Roast the Pork

Remove the skillet from the oven and transfer the pork to a cutting board.

Let the pork rest uncovered for at least 10 minutes to maintain its crust and redistribute the juices.

7. Rest the Pork Uncovered

Slice the pork tenderloin across the grain into 1/2-inch thick pieces.

Drizzle the reserved marinade over the slices for added flavor before serving.

8. Slice and Serve

I'm not a big pork fan, but you made this look and sound so delicious, so I had to make it and it was absolutely fantastic :)

Honestly the best meat I've ever made or tasted in my life
Honest
Better than restaurant food
Better than thanksgiving dinner
I think you've just given me a new reason to exist

And to the commenter above, the 5 tbsp of glaze pouring over the finished dish!

My. Goodness. 
This is what heaven tastes like :')

This was awesome! My husband is ready for me to make it again.

This was great and easy.  It was also absolutely great on my sweetpotatoe bake. I used the sauce instead of just butter and br. Sugar. Wow!!!

This is going to be on my new years eve table for sure, made it last year and it was delicious. juicy pork!

Danke for a perfect recipe the tenderloin came out so moist. I took it at 145F but I think it would have been even better at 140F. the temperature continued up by about 4 degrees just like you predicted.

Turned out so fabulous! The glaze is amazing!

Turned out really good, I thought it felt a little too pink in the middle at the original temp, so I gave it some extra time and it was perfect for my taste.

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Top 2 garlic pork marinade recipes from across the web

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Dijon and Honey Glazed Pork Tenderl...

Dijon and Honey Glazed Pork Tenderl...

The most viewed garlic pork marinade recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine