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  • jackie

Lemon-Marinated Pork Tenderloin with Dijon Sauce

There are few cuts of meat as reliably tender as pork tenderloin. Hence, its name. I also find that this is one of the most versatile cuts. You can grill it, roast it, pan-roast it. But no matter what method you choose, it all starts with a good marinade.

This delicious recipe is perfect for a busy weeknight, yet fancy enough to be featured on your holiday table. The lemony marinade adds a subtle hint of citrus flavor, but it's the finishing sauce that really seals it. Serve this with a side of garlic mashed potatoes or cauliflower and some roasted asparagus. Trust me, your guests will be thanking you and asking for the recipe!

Lemon-Marinated Pork Tenderloin with Dijon Sauce

For the Pork:

  • 2 lb pork tenderloin

  • 2 tbs olive oil

  • 3 tbs lemon juice

  • 2 tbs fresh parsley, chopped

  • 1/2 tsp fresh thyme, removed from stems

  • 1 garlic clove and 4 garlic cloves, crushed and chopped, keep separate

  • 1 tbs Italian seasoning

  • 4 tbs butter, cut into 6 cubes

  • Salt and Pepper

For the Sauce:

  • 1/2 cup onion, diced

  • 1 tsp olive oil

  • 1/2 cup dry white wine

  • 1 tbs dijon mustard

  • 1 tbs lemon juice

  • 1/2 tbs parsley, minced

  • 1/2 tsp fresh thyme, removed from stems

  • 1 tsp butter


  1. Rinse pork under cold water and pat dry. Season with salt and pepper on all sides. Place in a sealable plastic bag. In a small bowl, combine olive oil, lemon juice, parsley, thyme and 1 minced garlic clove. Add mixture to bag and coat pork. Place in refrigerator for 2 hr and up to overnight.

  2. Preheat oven to 350 F. Place an oven-proof skillet on stove and add 2 tsp olive oil. Add pork. Brown on all sides (2-3 minutes per side).

  3. Season all sides with Italian seasoning and place 4 cloves of minced garlic on top. Add pats of butter. Cover with aluminum foil and place in oven. Check after 30 minutes. You want the temperature at the thickest part to reach 150 F. If it hasn't reached an internal temp of 150 F, return to the oven and check in 5-10 minute intervals. If you are using 2 pieces of tenderloin, it will take less time to cook so check earlier (around 25 minutes).

  4. When pork is done, remove from oven and transfer to a plate, leaving skillet on the stove. Tent with the aluminum foil and set aside.

  5. In a small pan, saute onion in 1 tsp olive oil until softened (about 4 minutes). Add onion to skillet over medium-high heat. Add wine, loosening up brown bits as wine begins to boil.

  6. Add lemon juice, dijon mustard, parsley, thyme, salt and pepper. Cook until sauce reduces and thickens slightly.

  7. Remove from heat and stir in 1 tsp of butter until well blended.

  8. Cut pork into 1 1/2 inch slices and serve with sauce spooned over top.


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