Orange Dijon Pork Tenderloin

This was the best pork tenderloin we've ever had. We both took one bite and were blown away. The marinade has a lot of dijon mustard in it. I am not a big mustard fan. I actually hate it. I was worried that it would have a really mustardy flavor, but it didn't. The orange juice really mellowed out the mustard in the marinade. The flavor was fantastic! This recipe makes enough for two tenderloins. We made both and ate the second one later in the week. It was just as good, if not better, reheated. We are planning on making this for Easter lunch. SO good!

Orange Dijon Pork Tenderloin
serves 4-6
(Printable Recipe)

  • 8 oz dijon mustard
  • 2/3 cup orange juice
  • 1 tsp Worcestershire sauce
  • 2-3 Tbsp cajun/creole seasoning
  • 1 1/2 lb pork tenderloin

Whisk together dijon mustard, orange juice, Worcestershire sauce and cajun seasoning. Pour over pork tenderloin and refrigerate at least 30 minutes. (The longer the better.)

Remove pork from marinade and grill until a meat thermometer registers 145 degrees. Let stand 5 minutes before slicing.

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  1. How long can this be marinated without effecing the texture of the pork?

  2. Instead of grilling, how long would you bake for?

  3. Does the Cajun/creole seasoning make it spicy hot? I don't like spicy foods but the rest of the recipe sounds great. What brand is the Cajun / Creole seasoning? I don't think I've seen that in the grocery store.

  4. Hi Stephanie! I am a HUGE fan of your blog. Thank you for posting such wonderful recipes! I don't have a grill, and am also wondering how long to bake the pork? Or if it work to cook the pork in a crock pot?

  5. yep, I'm also wondering if there are oven baking instructions instead of grilling?

  6. how long to roast it in the oven and the temp please!


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