Pork Tenderloin Marinade

• servings: 8 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1/4 cup olive oil

2 tablespoons soy sauce

2 tablespoons honey (mild and runny preferred)

2 tablespoons Dijon mustard (either smooth or whole-grain, or a mix of both)

1 tablespoon brown sugar

1 tablespoon lemon juice (fresh or bottled are both fine)

1 teaspoon Worcestershire sauce

2 cloves garlic (minced)

1 tablespoon chopped parsley

1/2 teaspoon garlic powder

1/2 teaspoon salt

ground black pepper (to taste)

1 sprig fresh rosemary

2 1/2 pounds pork tenderloin

Directions

Make marinade: Combine ingredients for marinade in a measuring jug. Whisk well.

Add pork: Place pork tenderloin in freezer bag and pour marinade on top. Close bag well, then lightly massage marinade into pork.

Marinate: Marinate in the fridge for at least 1 hour, and up to 3 days.°F.

Cook: Remove pork tenderloin from bag, discarding marinade, rosemary and bag. Cook tenderloin on the grill or in oven until cooked to a minimum temperature of 145°F, followed by a 3 minute rest (see cooking instructions in notes below). Slice to serve.