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Pork Tenderloin Marinated, Cooked, and Sliced
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4.84 from 6 votes

Pork Tenderloin Marinade

This pork tenderloin marinade harnesses the power of acidic white wine vinegar and mustard to make your tenderloin tender, juicy, and full of tangy fresh flavor.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Marinade
Cuisine: American
Keyword: pork marinade, pork tenderloin marinade
Servings: 6 servings
Calories: 382kcal
Author: Basil and Bubbly


  • 2 1 lb pork tenderloins
  • 1 teaspoon salt
  • ¼ cup dijon mustard
  • ¼ cup honey
  • ¼ cup white wine vinegar
  • ½ cup olive oil
  • 2 cloves garlic minced
  • 1 T chopped fresh rosemary leaves


  • Mix together all ingredients except for the pork and salt until well combined. An easy way to do this is with a mason jar, but you could also mix them right in the bag or bowl you plan on using to marinate the pork.
  • In a large plastic bag or bowl, cover the pork tenderloins with the marinade and either seal the bag or cover the bowl, and place in the fridge in order to marinate for at least one hour or up to 24 hours. ( Two hours is my sweet-spot ideal time. )
  • When ready to cook, preheat the oven to 400 degrees F.
  • Remove the pork tenderloins from the marinade and place at least 3" apart on a foil lined pan with raised edges ( to catch any runoff from the pork as it cooks. Sprinkle 1 teaspoon of salt across the two tenderloins.
  • Bake for approximately 20 minutes. Remove from oven, and allow to rest for 10 minutes before slicing. If you'd like a little more color on your pork, you can broil it for 2 to 3 minutes on high, but make sure to watch the pork so that the extra heat doesn't burn it!


The Calories are calculated for this recipe as a whole. Please keep in mind that you do not, in fact, consume all of the marinade, and only a fraction of it will remain on the meat after draining it.


Calories: 382kcal