Soy Dijon Pork Tenderloin

Tonight’s dinner from Chef Danny is one of our absolute favorites.  It does require planning ahead for the marinade, but it’s totally worth it!  We typically have it with a mixed greens salad and jasmine rice on the side.

This recipe comes from Budget Bytes

  • 1⅓ pounds pork tenderloin
  • 2 Tbsp dijon mustard
  • 2 Tbsp soy sauce
  • 3 Tbsp olive oil, divided
  • 1 Tbsp brown sugar
  • 1 clove garlic, minced
  • 10-15 cranks freshly cracked pepper
PAN SAUCE (optional)
  • 1 Tbsp butter
  • 1 Tbsp dijon mustard
  • 1 Tbsp brown sugar
  • 1 Tbsp soy sauce
  • 1 cup chicken broth
  1. Stir together the dijon mustard, soy sauce, 2 tablespoons olive oil, brown sugar, pepper, and minced garlic in a bowl. Place the pork tenderloin and prepared dijon marinade into a large zip top bag. Massage the bag to make sure the marinade covers all surface of the tenderloin. Refrigerate for at least two hours. (Danny typically marinades the pork overnight)
  2. When ready to prepare the tenderloin, heat 1 tablespoon of olive oil in a large skillet over medium heat. Preheat the oven to 400 degrees. Remove the excess marinade from the tenderloin and then when the oil in the skillet is hot (it should look wavy on the surface), add the tenderloin to the skillet. Cook the tenderloin for about two minutes on each side or until golden brown. Remove the skillet from the heat.
  3. Transfer the browned tenderloin to a baking sheet covered in foil. Bake the tenderloin in the preheated oven for 20 minutes and then take the temperature, put it back in for 5 minute intervals as needed to bring the internal temperature to 145 degrees.
  4. While the tenderloin is baking, prepare the pan sauce. Add the butter to the still warm skillet (heat off) and allow it to melt. Either add ¼ cup of the marinade or 1 tablespoon each of dijon, brown sugar and soy sauce to the skillet. Also add 1 cup of chicken broth. Place the skillet over medium heat and whisk the mixture until all of the browned bits on the bottom of the skillet have dissolved off. Allow the mixture to simmer, whisking occasionally, until the volume has reduced by about half (about 15-20 min). NOTE: Never re-use the raw, uncooked marinade and never marinate at room temperature.
  5. When the tenderloin is finished, allow it to rest for 5-10 minutes before slicing. Spoon some of the pan sauce over top and slice into 12-16 pieces. Serve with more pan sauce.

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