Easy Pork Tenderloin Recipe (With a Honey Garlic Dijon Glaze)
Discover how this pork tenderloin recipe turns a simple cut into a weeknight masterpiece — glazed with honey-Dijon and fresh herbs, grilled or smoked.
Easy Pork Tenderloin Recipe (With a Honey Garlic Dijon Glaze)
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Category
Dinner
Cuisine
Barbecue
Author:
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
Servings
4
Prep Time
735 minutes
Cook Time
30 minutes
Calories
320
This pork tenderloin recipe turns a simple cut into an easy weeknight masterpiece in under an hour.
The beauty of this pork tenderloin recipe is its versatility: You can smoke it low and slow or grill it hot and fast. The marinade works well with both methods. The honey provides caramelization, the Dijon brings tang, and fresh herbs add that sophisticated touch your dinner guests will notice.
Whether you’re feeding the family on a Tuesday or entertaining hunting buddies on the weekend, this pork tenderloin recipe hits the spot.
Ingredients
Grab these ingredients to create a pork tenderloin that rivals anything a steakhouse can serve you:
For the pork tenderloin:
- One pork tenderloin (approximately 1 1/2 lbs.)
- Your go-to BBQ seasoning (we use Meat Church Holy Cow)
For the pork tenderloin recipe marinade:
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2 Tbsp. low-sodium soy sauce
- 1 Tbsp. garlic, minced with a sharp, clean knife
- 1 Tbsp. fresh herbs (rosemary and thyme), minced with your preferred kitchen knife
- 1 Tbsp. BBQ seasoning
Directions
Follow these steps to nail this pork tenderloin every time, from prep to plate:
Prep your pork tenderloin marinade
Combine the Dijon mustard, honey, soy sauce, minced garlic, fresh herbs, and BBQ seasoning in a mixing bowl. Whisk until the mixture reaches a smooth consistency.
Reserve one-quarter of the marinade in a separate container for serving. This becomes your dipping sauce later.Prep the pork tenderloin
Remove the silver skin from your pork tenderloin using a sharp, clean boning knife. This step makes all the difference in texture for your pork tenderloin.
Work the knife under the silver skin at a slight angle, keeping the blade tilted upward to avoid cutting into the meat.
Place the trimmed pork tenderloin in a zip-top bag or vacuum seal bag. Pour three-quarters of your pork tenderloin recipe marinade over the meat, achieving complete coverage.
Seal the bag and refrigerate for two to 12 hours. I typically prep pork tenderloin before heading to work, so the meat marinates all day and develops maximum flavor.Fire up your smoker for the pork tenderloin recipe
Set your pellet grill to 375°F. If you’re using a charcoal or a kamado grill, set it up for indirect cooking.
Medium smoke woods like hickory or pecan complement the pork tenderloin flavors without overpowering the pork.Season and smoke the pork tenderloin
Remove the pork tenderloin from the marinade and discard the used liquid. Season all sides generously with your BBQ rub. The seasoning creates a flavorful crust that locks in moisture for this pork tenderloin recipe.
Place the seasoned pork tenderloin directly on the cooking grates. We’re targeting an internal temperature of 145°F, so pull the pork tenderloin at 140°F to account for carryover cooking.
A one-and-a-half-pound pork tenderloin typically takes 30 minutes at 375°F. Use an instant-read thermometer to check the thickest part of your pork tenderloin. Guessing temperatures never pays off.Rest and serve your Meat Church pork tenderloin creation
Transfer the cooked pork tenderloin to a cutting board and let it rest for 10 minutes. This resting period allows the juices to redistribute throughout the meat.
Using a sharp, clean carving knife, slice the pork tenderloin into medallions about half an inch thick. Arrange your pork tenderloin on a platter and serve with the reserved sauce for dipping.
Recipe Note
Field-Tested Tips for Perfect Pork Tenderloin
I learned these pork tenderloin recipe tricks the hard way, so you don’t have to:
- Marinating time counts. Two hours gives you a good flavor, but 12 hours creates that deep, restaurant-quality taste in your pork tenderloin recipe. The marinade penetrates deeper with longer marinating times.
- Temperature precision beats timing. Every pork tenderloin cooks differently based on thickness and starting temperature. Trust your thermometer with this pork tenderloin, not the clock.
- Silver skin removal can’t be skipped. That tough membrane won’t break down during cooking. A sharp boning knife makes quick work of this task for your pork tenderloin recipe. Keep it at a shallow angle to preserve the meat.
- Start at room temperature. Pull your marinated pork tenderloin from the fridge 30 minutes before cooking for more even results in this pork tenderloin approach.
- Create flavor variations. Swap the pork tenderloin recipe marinade for teriyaki and sesame seeds, or try a Cuban mojo marinade with citrus and garlic. The technique stays consistent for this pork tenderloin — only the flavor profile changes.
- Save leftover slices. Cold pork tenderloin makes incredible sandwiches. Slice thin with your sharpest knife and layer with arugula and that reserved marinade from your pork tenderloin recipe.
This pork tenderloin is my go-to when I need a crowd-pleaser that doesn’t chain me to the grill. The honey garlic Dijon marinade does the heavy lifting, turning an affordable cut into the star of your dinner table.
Once you master this pork tenderloin recipe, you’ll find yourself keeping tenderloins stocked in the freezer, ready for those nights when you want maximum flavor with minimal fuss.
Just don’t forget to keep your knives sharp. Clean cuts make all the difference when you’re slicing that perfectly cooked pork tenderloin for presentation.
