Say goodbye to dry and tasteless pork! This Pork Tenderloin Marinade with Dijon, citrus, and maple syrup makes for ultra-succulent and flavorful pork every time. This easy-to-prep marinade is the secret to rich, juicy, and savory meat. Serve it for a weeknight dinner or a holiday meal.
This recipe was originally published May 23, 2019. It was updated with new photos and blog post information on March 19, 2024.
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In our house, pork tenderloin is always adored but often forgotten. Often, when I am working on a meal plan for the week, it seldom makes the list. I don't know if this is because I think of it mainly as a holiday dish or because it's a more expensive cut of meat.
This Citrus Pork Tenderloin recipe is changing all of that! Aside from the flavor and how delicate the meat cooks up, I realized that pork tenderloin is pretty well priced for how lean and healthy it is.
You'll definitely want to keep this recipe in your back pocket. It's perfect for almost any occasion and a holiday-worthy weeknight meal, making any weekday better! Looking for more delicious pork recipes? Check out my Pork Carnitas, Pork Green Chili, and Maple Bacon Wrapped Pork Tenderloin recipes.
Why You Will Love This Marinade for Pork Tenderloin
- Easy Dinner Meal. While you may need to plan ahead to allow time to marinate the pork, the active cooking time is low: just whisk up the marinade, toss the pork in it before leaving for work in the morning, and then give it a quick 30-35 minute bake in the evening when you get home.
- Perfectly Cooked Marinated Pork Tenderloin. It’s the best marinade for pork tenderloin! It infuses the meat with so much flavor and tenderizes a tender cut of meat even more.
- Family-Friendly Dinner. Everyone is sure to be a fan of this dijon pork tenderloin including your picky eaters.
- Versatile Pork Main Dish. It’s easy enough for weeknight dinners but special enough for holiday meals.
Ingredients
Pork tenderloin: This cut of pork is the most tender cut of pork. It can also often be more expensive than other cuts of pork. It freezes great so when it’s on sale buy some extra to keep on hand for meals in the future. You can also use this recipe to make marinated pork loin, pork chops, or pork roast but the cooking times will vary depending on the cut.
Dijon mustard: This French-style mustard can range in flavors from sweet and mild to quite hot. But it’s more flavorful than the traditional yellow mustard. It’s the best option but you can use stone-ground mustard in a pinch
Orange: Use freshly squeezed orange juice and orange zest for the best flavor. Be sure to only zest the outer orange layer of the peel and avoid getting any of the white pith which is more bitter.
Olive oil: My top pick but you can use other oils such as avocado oil or coconut oil depending on your preference.
Maple syrup: Add sweetness to the marinade but you can also use honey or brown sugar instead though it does have a slightly different flavor profile.
Dried rosemary: Works great with the dijon and orange to add flavor to the pork. You can use fresh rosemary if you prefer just triple the amount.
White wine vinegar: Adds acid to the marinade and balances the flavors perfectly. White balsamic vinegar is a great substitute.
Variations
- Citrus Marinade for Pork: Use a variety of citrus fruits to create different flavor combinations. You can easily swap the orange for lemon, meyer lemon, or lime though these are more acidic than orange so you may find you want to add more maple syrup to balance it out.
- Different Herbs. Use other fresh or dried herbs in this mustard marinade for pork. Thyme, marjoram, or even blends such as Italian seasoning work well.
- Spicy. If you want a bit of heat to spice things up, add a pinch of red pepper flakes to the marinade.
How to Marinate Pork Tenderloin
Step 1: Making the Marinade. Combine and whisk together the pork marinade ingredients in a medium-sized mixing bowl.
Step 2: Marinating the Pork. Add the pork to the bowl or a resealable bag and turn it around in the marinade to coat and cover the pork. Cover the bowl and refrigerate the pork in the marinade for 2-24 hours.
Step 3: Prep for Cooking. Preheat the oven and spray a baking dish with non-stick spray.
Step 4: Cooking Marinated Pork Tenderloin in the Oven. Place the pork tenderloin in the baking dish and pour the excess marinade over the pork. Roast the pork until it’s cooked through. This will take about 35 minutes.
Step 5: Resting and Serving. Let the pork rest at room temperature for about 5 minutes. Slice it and drizzle with extra sauce to serve.
Recipe Pro-Tips
- Be patient. You want to marinate the pork tenderloin for at least two hours so the pork can absorb the flavors though longer is preferred.
- Optional: increase the recipe size. This recipe is easy to double or triple. Just multiply all the ingredients by the desired amount and follow the recipe directions as listed, using more baking pans and adding extra cooking time in 2-3 minute intervals, if needed.
- Don’t cover the pork in the oven. Roast the pork uncovered so the moisture escapes and the top of the pork caramelizes.
- Rest the pork. A key step for juicy pork. Tent the pork with foil while resting to maintain heat if you are concerned about the pork cooling off or if you want extra time to rest the pork while your other dinner dishes finish up!
Serving Suggestions
This mustard pork tenderloin is a great dish for during the week but also perfect for holidays. When I make this on a regular weeknight, I love it with...
For a holiday dinner, however, I'd serve it with...
- Healthy mashed potatoes
- Steamed Instant Pot Beets
- Orange Salad
- Carrot souffle
- Air fryer Brussels sprouts
- Corn souffle
Storage Directions
Storing: Store leftovers in an airtight container in the refrigerator for up to four days. You can enjoy leftover pork reheated or chop it up and add it to salads, wraps, or sandwiches.
Freezing: Freeze pork in the marinade in a freezer-safe container fo rup to 3 months. Defrost the pork for 24 hours in the refrigerator or until thawed through. Bake as directed.
Reheat: Wrap the pork in foil or reheat in a covered baking dish with a few tablespoons of chicken broth. Cook at 350° F for 10-15 minutes or until heated through.
FAQs
This is a common problem because pork tenderloin is so naturally lean! There are two main ways to keep pork tenderloin from drying out. The first is to avoid overcooking it, and second, use a tenderizing marinade to keep it juicy. The vinegar and orange juice in this marinade keep the tenderloin tender, so just keep an eye on the internal temperature of the meat to keep from overcooking it!
Cook the tenderloin to an internal temperature of 145 degrees at the thickest part of the cut. After this, let it rest for about 5 minutes at room temperature before carving. This helps all the juices in the meat re-distribute, staying in the pork, not on your plate!
Most definitely! Preheat your grill as directed in the manufacturer’s instructions. Cook the pork tenderloin until it’s cooked through and has an internal temperature of 145° F.
For best results, marinate the pork for at least 2 hours but no longer than 24 hours. The longer you marinate the pork within that time frame, the better, though you don't want to exceed it as the pork will over-marinate in the acidic solution. The acid may break down the pork fibers and make it mushy.
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More Pork Recipes
- Maple Bacon Wrapped Pork Tenderloin
- Pork Chop Tacos with Pineapple Jalapeño Salsa
- Asian Pork Meatballs
- Colorado Pork Green Chili
- Pork Chop Marinade
Citrus Dijon Pork Tenderloin
Ingredients
- 1 ½ tablespoons olive oil
- 1 teaspoon orange zest
- ¾ teaspoons salt
- ¼ cup orange juice
- 1 ½ tablespoons white wine vinegar
- 1 teaspoon smooth Dijon mustard
- 1 tablespoon maple syrup
- ½ teaspoon dried rosemary
- ¼ teaspoon freshly cracked black pepper
- 1-1.25 lb pork tenderloin
Instructions
- Combine the olive oil through black pepper in a large bowl or measuring cup and whisk well until combined.
- Place pork in the marinade and turn it to cover. Cover the bowl and refrigerate the pork to marinate for 2 to 24 hours.
- Preheat oven to 400 degrees. Spray 1 ½ or 2-quart baking dish with cooking spray and pour the pork and marinade into the dish.
- Bake the pork for 30-35 minutes, or until the inside has reached an internal temperature of 145 degrees in the thickest part.
- Remove pork from the oven and let rest at room temperature for 5 minutes. Slice, drizzle the hot marinade over the pork, and serve!
Notes
- Leftovers will store covered in the fridge for 3-5 days.
- Fresh or refrigerated orange juice both work for this recipe.
- This recipe can easily be doubled or tripled. Use an extra roasting pan for more than 2 tenderloins and add additional roasting time in 2-3 minute intervals, if needed.
- You can also marinate the pork in a resealable bag: just place the pork in the bag, pour the marinade over and zip up before refrigerating.
