Tulo

Pork Fillet Marinade Recipe

Pork fillet (tenderloin) is lean and cooks fast, so it dries out easily; this marinade combines soy sauce and lemon juice to season deep into the meat with acid and salt, honey and mustard to build a sticky, caramelized crust, and enough oil to keep the surface from scorching before the inside reaches temperature.

Prep
15 min
Cook
20 min
Total
35 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lb pork tenderloin (fillet), silver skin trimmed
  • 1/4 cup olive oil
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 4 cloves garlic, minced
  • 1 tbsp dijon mustard
  • 2 tbsp lemon juice
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground

Nutrition per serving

Calories
102
Protein
10g
Carbs
11g
Fat
2g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Trim the silver skin from the pork fillet with a sharp knife, angling the blade under the membrane and slicing away from you so as little meat is removed as possible.
  2. 2In a bowl or a large zip-top bag, whisk together the olive oil, soy sauce, honey, garlic, dijon mustard, lemon juice, rosemary, salt, and pepper.
  3. 3Add the pork fillet to the marinade, turning to coat completely. Seal or cover and refrigerate for at least 30 minutes, or up to 8 hours.
  4. 4Remove the pork from the marinade and pat it dry with paper towels; discard the used marinade. A dry surface is what allows a real sear instead of a steamed gray crust.
  5. 5Preheat the oven to 400°F (200°C). Heat a tablespoon of oil in an oven-safe skillet over medium-high heat and sear the pork on all sides, about 2 minutes per side, until deeply browned.
  6. 6Transfer the skillet to the oven and roast for 12-18 minutes, until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
  7. 7Let the pork rest on a cutting board for 5-10 minutes before slicing into medallions.
How to Use a Meat Thermometer

Tips & variations

  • Don't marinate pork fillet longer than about 8 hours; the lemon juice and soy sauce will start to break down the surface texture into a mushy layer instead of just seasoning it.
  • Swap the soy sauce for tamari to make the marinade gluten-free.
  • For a spicier version, whisk in a teaspoon of crushed red pepper flakes or a tablespoon of sriracha.
  • This marinade also works well on pork cut into 1-inch cubes for kabobs; reduce the marinating time to 30-60 minutes since the smaller surface area absorbs flavor faster.
  • No oven-safe skillet? Sear in a regular skillet, then transfer the pork to a baking sheet to finish roasting.

Storage & reheating

Refrigerate cooked, sliced pork fillet in an airtight container for up to 4 days. Reheat gently in a covered skillet over low heat with a splash of water or broth to keep it from drying out; pork tenderloin toughens quickly in a microwave on high, so use short bursts at 50% power if that's the only option.

Tips from the Tulo kitchen

  • Marinate in a zip-top bag rather than a bowl so the meat stays fully submerged with less liquid, and cleanup is just tossing the bag.
  • Never reuse marinade that raw pork sat in unless it's been brought to a full boil for at least a minute to kill off any bacteria.

FAQ

How long should you marinate pork fillet?

At least 30 minutes for light flavor, and up to 8 hours for a deeper effect. Because the fillet is small and lean, it doesn't need the overnight soak that a tougher, larger cut would.

What internal temperature should pork fillet reach?

Pull it at 145°F (63°C) measured at the thickest part, then rest it for 5-10 minutes. At that temperature the center will still look faintly pink, which is normal and safe for whole cuts of pork.

Can this marinade be used on the grill instead of the oven?

Yes. Grill the fillet over medium-high heat, turning every few minutes, for about 15-20 minutes total until it hits 145°F internally, then rest it the same way.

Is pork fillet the same as pork tenderloin?

Yes, they're the same cut; 'fillet' is the common name in the UK and much of Europe, while 'tenderloin' is the standard US term.

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