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
- 8 oz dijon mustard
- 2/3 cup orange juice
- 1 tsp Worcestershire sauce
- 2-3 Tbsp cajun/creole seasoning
- 1 ½ 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.