Marinated Pork Tenderloin with Glaze


Pork tenderloin is one of those things, to me, that can either be delicious or dry and bland.  I find that a lot of recipes end up being the latter.  I honestly shy away from making both pork tenderloin and pork chops most of the time, because I feel like they usually leave something to be desired.  After coming up with a pork chop recipe that I was very happy with, I decided to work on a tenderloin recipe as well.  This recipe is actually loosely based on our favorite way to have deer tenderloin.  I changed it up a little, and we were very happy with the results!

You can marinade your pork for as little as 30 minutes if you need to hurry up and get dinner going, but if you have the time, I would recommend throwing this in the fridge to marinade the night before.  The marinade will really tenderize the meat and the flavors will absorb in such an amazing way.  When you roast this pork, the sugars will caramelize on the outside of the tenderloin creating a delicious salty and sweet crust that you are just going to love!

Top the tenderloin with a drizzle of the easy-to-make glaze, add a side salad or some fresh veggies and enjoy!

Marinated Pork Tenderloin with Glaze

A delicious and ultra flavorful pork tenderloin recipe.
Prep Time35 minutes
Cook Time40 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: glaze, marinated, pork, tenderloin
Servings: 6 people
Calories: 559kcal


  • 2 pork tenderloins about 2 lbs


  • 1 1/2 cup soy sauce low sodium
  • 2 cup brown sugar
  • 3 tbsp dijon mustard


  • 3/4 cup soy sauce low sodium
  • 2 tbsp dijon mustard
  • 2 tbsp brown sugar
  • 1/2 tsp Cayene pepper


  • Whisk together the soy sauce, brown sugar and dijon mustard to make a marinade.  Put the pork tenderloins in the large freezer bag and pour the marinade over them.  Seal the bag and place in the refrigerator.  Marinade for at least 30 minutes or as long as overnight.
  • When you are ready to roast the pork, preheat the oven to 400º and spray and broiler pan with cooking spray.  Remove the tenderloins from the marinade and place them on the broiling pan.  Discard the remaining marinade.  Roast the tenderloins for 30 – 40 minutes or until the internal temperature reaches at least 145º.
  • While the pork is in the oven, make the glaze.  In a small saucepan, whisk together the soy sauce, mustard, brown sugar and Cayene pepper.  Place over high heat and boil, whisking often, until the mixture has thickened and reduced by at least half.  Remove from heat and set aside until ready to eat.
  • When the pork is done, remove it from the oven and allow it to rest for 10 minutes before slicing, topping with the glaze and serving.


Sodium: 3351mg | Calcium: 88mg | Vitamin A: 62IU | Sugar: 77g | Fiber: 1g | Potassium: 287mg | Calories: 559kcal | Saturated Fat: 3g | Fat: 9g | Protein: 37g | Carbohydrates: 85g | Iron: 3mg

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