Pork Tenderloin Marinade Basting Sauce
Transform your pork tenderloin into a juicy, flavor-packed centerpiece with this effortless Pork Tenderloin Marinade Basting Sauce. This bold and versatile recipe combines the richness of olive oil and soy sauce with the tangy kick of Dijon mustard, lemon juice, and sweet brown sugar, creating a perfect balance of savory and sweet. Infused with minced garlic, smoky paprika, ground cumin, and a hint of fresh rosemary, this marinade not only adds depth but also keeps the pork tender and succulent. Ideal for grilling or roasting, the recipe includes a reserved portion of the marinade that doubles as a basting sauce for extra moisture and flavor during cooking. With just 10 minutes of prep, this marinating magic ensures your pork tenderloin remains the star of any dinner table, delivering gourmet results with minimal effort. Perfect for barbecues, family dinners, or special occasions, this marinade is your go-to secret for pork perfection.
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Recipe Information
Ingredients
- 0.25 cup Olive oil
- 0.25 cup Soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons Brown sugar
- 2 tablespoons Lemon juice
- 2 cloves Minced garlic
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground cumin
- 1 teaspoon Fresh rosemary (chopped)
- 2 tablespoons Water
Instructions
In a medium mixing bowl, combine olive oil, soy sauce, Dijon mustard, brown sugar, lemon juice, and water. Whisk together until fully blended.
Add minced garlic, paprika, ground black pepper, ground cumin, and fresh rosemary to the mixture. Stir well to evenly distribute the spices and herbs.
Pour half of the marinade into a sealable plastic bag or shallow dish. Reserve the other half for basting during cooking.
Place the pork tenderloin into the marinade, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, for best results.
When ready to cook, preheat your grill or oven to the appropriate temperature for pork tenderloin (145°F internal temperature when done).
Remove the pork tenderloin from the marinade and discard the used marinade.
Use the reserved marinade to baste the pork tenderloin periodically during cooking to keep it moist and flavorful.
Once the pork tenderloin is fully cooked, remove it from heat and let it rest for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3125 mg | 136% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 18.8 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 387 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
