Garlic-Soy Glazed Pork Tenderloin
Garlic, soy, and Dijon mustard form a savory marinade for this tender pork dish. Finished with a touch of flaky sea salt, it serves as a straightforward and flavor-packed meal.
Ingrédients
- 2 pork tenderloins · about 2 pounds total
- 1/3 cup olive oil
- 1/3 cup low-sodium soy sauce
- 2 tbsp Dijon mustard
- 2 tbsp honey or maple syrup
- 2 tbsp freshly-squeezed lemon juice or lime juice
- 4 large cloves garlic · pressed or finely minced
- 1 tsp fine sea salt
- 1 tsp freshly-ground black pepper
- 1 tsp smoked paprika
- flaky sea salt · for topping
Préparation
- 1
Whisk the olive oil, soy sauce, Dijon mustard, honey, lemon juice, garlic, sea salt, black pepper, and smoked paprika together in a medium bowl.
- 2
Place the pork tenderloins in a large zip-top bag or shallow dish, pour the marinade over the meat, and refrigerate for 30 minutes to 8 hours.
- 3
Preheat the grill to medium-high heat, approximately 205°C, and oil the grates.
- 4
Remove the pork from the marinade, discarding the excess liquid. Place the tenderloins on the grill and cook for 12 to 16 minutes, turning every 3 to 4 minutes, until the meat is browned and reaches an internal temperature of 63°C.
- 5
Transfer the pork to a cutting board to rest for 5 to 10 minutes. Slice against the grain, finish with a sprinkle of flaky sea salt, and serve warm.