This Soy Dijon Pork Tenderloin is kind of an accidental fancy pants recipe, but sometimes you need to pull out your fancy pants and show them off. So, here’s a good reason to.
I usually opt for pork loin rather than pork tenderloin because it’s bigger and about half the cost per pound. This time, though, the store only had tenderloin, so I had to go with that. I can’t say that I’m disappointed though, because this tenderloin is so incredibly tender and juicy that my meal was pure heaven… and it will continue to be as I eat the rest for lunch over the weekend. You can make this with a regular pork loin, although you’ll likely have to cook it longer in the oven to achieve doneness.
Cost aside, the preparation of this Soy Dijon Pork Tenderloin is super easy. The marinade has only a few ingredients and cooking takes minimal effort. Had I been on top of my game I would have used some of the marinade to make the pan sauce, but I was a bit distracted and threw it away. Therefore, I had to add new ingredients to make the pan sauce. Pan sauces are pretty easy and malleable, so you can just kind of wing it or just skip it all together. I only made it because I planned to serve my pork over a bed of baby greens and I wanted the sauce as a sort of dressing. Anywho.
Make this. It’s super-flavalicious, easy, and still a fraction of the price of a restaurant meal, even if more expensive than my usual!
Soy Dijon Pork Tenderloin
Soy Dijon Pork Tenderloin
Servings 4Ingredients
- 1 1/3 lbs pork tenderloin ($6.84)
- 2 Tbsp dijon mustard ($0.12)
- 2 Tbsp soy sauce ($0.04)
- 3 Tbsp olive oil, divided ($0.36)
- 1 Tbsp brown sugar ($0.02)
- 1 clove garlic, minced ($0.08)
- 10-15 cranks freshly cracked pepper ($0.05)
PAN SAUCE (optional)
- 1 Tbsp butter ($0.10)
- 1 Tbsp dijon mustard ($0.06)
- 1 Tbsp brown sugar ($0.02)
- 1 cup vegetable broth* ($0.13)
Instructions
- Stir together the dijon mustard, soy sauce, 2 tablespoons olive oil, brown sugar, pepper, and minced garlic in a bowl. Place the pork tenderloin and prepared dijon marinade into a large zip top bag. Massage the bag to make sure the marinade covers all surface of the tenderloin. Refrigerate for at least two hours.
- When ready to prepare the tenderloin, heat 1 tablespoon of olive oil in a large skillet over medium heat. Preheat the oven to 400 degrees. Remove the excess marinade from the tenderloin and then when the oil in the skillet is hot (it should look wavy on the surface), add the tenderloin to the skillet. Cook the tenderloin for about five minutes on each side or until golden brown. Remove the skillet from the heat.
- Transfer the browned tenderloin to a baking sheet lined with foil. Bake the tenderloin in the preheated oven for 30 minutes or until the internal temperature reaches 145 degrees.
- While the tenderloin is baking, prepare the pan sauce. Add the butter to the still warm skillet (heat off) and allow it to melt. Either add 1/4 cup of the marinade or 1 tablespoon each of dijon and brown sugar to the skillet. Also add 1 cup of vegetable broth. Place the skillet over medium heat and whisk the mixture until all of the browned bits on the bottom of the skillet have dissolved off. Allow the mixture to simmer, whisking occasionally, until the volume has reduced by about half (about 15-20 min). NOTE: Never re-use the raw, uncooked marinade and never marinate at room temperature.
- When the tenderloin is finished, allow it to rest for 5-10 minutes before slicing. Spoon some of the pan sauce over top and slice into 12-16 pieces. Serve with more pan sauce.
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Notes
Nutrition
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Step By Step Photos
First mix up the marinade – dijon, soy sauce, olive oil, pepper, minced garlic, and brown sugar (I added the brown sugar after this photo was taken).
And here is the mixed marinade (brown sugar included). This stuff was seriously so good that I think I’m going to have to make a salad dressing version.
This is the pork tenderloin that I used. Make sure not to get one that is pre-marinated. Sometimes you can catch these on sale and then just freeze them for later – wish I had done that because they’re not cheap! …but they are so succulent.
Put the marinade and tenderloin in a zip top bag and mush it around until everything is covered. Let it marinate in the refrigerator for at least two hours. You can do this before work in the morning and let it go for 8 hours, if you want.
When it’s time to make dinner, heat one tablespoon of olive oil in a skillet over medium heat. When it’s nice and hot, remove the excess marinade from the tenderloin and add it (the pork) to the skillet. The reason you want to remove the excess marinade is because the more wet you add to the skillet the more it will splatter… I did not take that precaution and made a huge splattery mess. Cook the tenderloin for about 5 minutes on each side or until golden brown. Also, preheat the oven to 400 degrees.
After you’ve browned the tenderloin, put it on a baking sheet lined with foil (for easy clean up) and pop it in the preheated oven. Roast it for about 30 minutes.
While the tenderloin is roasting, you can make the pan sauce. If you still have the bag of marinade, you can add some to the skillet along with 1 tablespoon of butter and one cup of vegetable broth. If you don’t have the marinade, add 1 tablespoon each of dijon, brown sugar, and butter, along with one cup of vegetable broth. Whisk and heat the mixture over medium heat until the browned bits have dissolved off of the bottom of the pan. Continue to let the sauce simmer until it has reduced in the volume by about half (about 15-20 min). NOTE: Never re-use the raw, uncooked marinade and never marinate at room temperature.
After 30 minutes, the inside of the thickest part of the pork is 145 degrees. Allow the pork to rest for about 5-10 minutes before cutting it open. When you get a chance, invest in a basic meat thermometer like this. They’re inexpensive, available at most major retail stores, and will save you a lot of grief.
While waiting for it to rest, you can drizzle some pan sauce over top for extra oomph!
After 5-10 minutes, slice it into 12-16 pieces and serve 3-4 slices per person. Allowing it to sit for a few minutes after it comes out of the oven helps keep the meat moist and juicy… and this meat was OH SO JUICY.
I served mine over baby greens, but that’s just one option.
Recipes for the side dish and the complete meal break down will be coming later this weekend…
This post may contain affiliate links which won’t change your price but will share some commission.
Can it be baked @350 instead of 400?
You can try! Definitely use a meat thermometer to check the internal temp though!
I’m always looking for recipes for pork tenderloin. As there are only 2 of us now, it’s a perfect size for a small family–the only problem is that it’s so lean that it’s one of the most tasteless cuts of meat. I’ve often smoked it–a great solution, but too much work and time for a mid-week dinner. This marinade and pan sauce is pretty good, and I would like to see more of these recipes. Pork, coming to market at less than 6 months, is very sustainable–vs beef at 2 yrs–and a source of many nutrients that are difficult to find elsewhere naturally and work into one’s diet. Cut for cut, pork is lower calorie than beef–I don’t understand why many folks who eat meat and don’t have religious restrictions avoid it!
This was very good! My pork tender was about under $6, so I think that was a good value for 4 servings. I convection roasted at 400, and I used a probe thermometer โ and pulled it at 140 (after less than 15 minutes, maybe like 12). My tender was over a pound, maybe not quite 1 1/3 pounds–they all vary. Since I roasted it in the same cast iron skillet I browned it in, I made the pan sauce while it rested. I was
surprised that the temp rose to 160 degrees, so next time, I will take it out at 135 or lower. It was not dry at all; I just prefer a it little more pinkish.
Only change I would make would be to gently smash the garlic instead of mincing so I can pull it out. Even though I wiped off the marinade, the tiny bits of garlic stuck to the meat burned in the pan. I had to strain the pan sauce to get the burned bits out, but the sauce was great (I stirred the butter in at the end, off the heat) โ I highly recommend not skipping the pan sauce! (I used a teaspoon of Better than Bullion roasted beef flavor and 1 cup of water instead of the vegetable broth. I marinated the meat the night before and made a quick lunch today (I work from home) with a baked sweet potato. I refuse to order expensive (and usually terrible) carryout! I will definitely make this again!
Could I BBQ this instead?
Made this today, really delicious and easy. We had two smaller tenderloins so the baking part only took 20 minutes. I’m happy we have leftovers for tomorrow!
This recipe is SOOOO good. We’ve been making this for years and I’m finally coming back to review. It is by far my favorite way to prepare a pork loin. (We generally use a pork loin instead of tenderloin because we get them on sale at Costco and then just cook it a little longer). I’ve tried different recipes but always come back to this one. The pan sauce makes the dish so don’t skip it! Even my kids (3 & 5) love it. We serve the sauce as “dipping sauce” for them so it makes it fun. Do yourself a favor and make this recipe!
Would I be able to sub yellow sugar for brown sugar for the marinade?
Go for it! XOXO -Monti
What is “yellow sugar?”
HI Beth,
going to try this soon. Im interested in the vegetable side dish. Would you please tell me where to find it?
Or other suggestions for a side
Thanks!
Hi Donna! That’s just a mix of roasted vegetables: carrots, rutabegas, turnips, and onions. Peel and dice, drizzle a couple tablespoons of olive oil over top and season with salt and pepper. Roast in a 400F oven for 40-45 minutes, stirring once about halfway through. Garnish with chopped parsley. :)
Iโm not a big fan of pork tenderloin because it can be very dry, but tenderloins were on sale and now I have a few so I gave this a shot and OMG itโs going into the regular rotation. I marinated the pork for 8 hours and used some of the reserve to make the pan sauce as recommended. ย Easy to time with cooking side dishes, too!
So tasty and I make extra sauce so it can go on top of mashed potatoes too
I LOVE everything Budget Bytes itโs literally the only food we cook in my house. This is a great recipe but I overcooked it the first time because I read โTransfer the browned tenderloin to a baking sheet covered in foilโ to mean cover the meat. Oops. Just a heads up!ย
Abby,
Glad I read your comment. ย I would have made the same mistake, ย Thanks,
Super delicious and so easy to makeย
Doubled the marinade ingredients as my tenderloin is 3 1/2 lbs. Tastes really strong. Should I make a regular batch instead?
This was so easy and absolutely amazing!! I originally wasnโt going to do the glaze as I didnโt have veg stock but I decided to give it a try with chicken. Oh man was I glad I did. It was so delicious!!ย
Wow. Another dish where Beth knocked it out of the park. So tender, so flavorful. I recommend letting that tenderloin marinate for the day/night. You can taste it in *every* bite. Third dish only to…
BBQ Black Bean Pizzas and BBQ Beef and Cabbage. If you haven’t gotten into these, you are missing out!!
Can you grill this tenderloin instead of cooking in pan+oven? Iโve made this following the recipes a dozen times and my family loves it but since itโs summertime I was wondering if this would cook well on the grill?
Yes, you sure can. :)
So good! I prepped it in the morning and let it marinate all day, great decision as you could taste it in every bite! It was so juicy and tender, will absolutely make again.
Awesome recipe! I made it today and my family loved it!!! Ver easy to make
Hello, can I use chicken base broth instead of vegetable base broth?
Yes, that will work. The flavor will be slightly different, but I think it would still be tasty.
So I have now tried a number of recipes from this site and not a one has been disappointing. This was so simple and SO flavorful (definitely make the pan sauce). It was amazing and I don’t even really like pork! I made it for some dinner guests with your Savory Coconut rice as one of my sides and it was absolutely devoured. Thank you for helping me create such a wonderful meal.
Great recipie, but I did a few things different. I sliced the tenderloin into medalions and marinated them that way so the meat absorbs more flavor. Then i cooked the medalions on medium heat 4 min per side, no baking needed. Second I added a tsp of apple cider vinegar to the marinade to give the flavor just a little more pop. Definitely going to make this again, the way I made it you didn’t even need pan sauce
ย What you did by not following the procedure is a completely different recipeย
Not necessarily! She took a different route to make sure each bite had some of the marinade and great flavoring. And adding ACV can add just a bit of a pep!
Everyone at my house loved this recipe! I seared and roasted the pork in a cast iron skillet and made the pan sauce using the drippings in the skillet while the pork was resting. I will definitely make this again.ย
Made this for dinner tonight. Another winner! Thanks Beth. ๐
LAWDY LAWDY THIS WAS AMAZING! I marinated my tenderloin for a little over 24 hours and skipped the pan searing mostly because I’m lazy. I put green beans and onions around the pork in the oven and also served it with baked potatoes. My pan sauce came out a little salty, so I probably used too much soy sauce (I actually used Bragg’s Amino instead) in the marinade but it was still delicious. My husband likes things saltier than I do anyways.
I will ๐ฏ% be making this again. Oh, also I added some red wine into the marinade just bc I had it. It was so tender and perfect. Mmmmmmph!
I made this for dinner tonight and everyone raved about it. I like things a little on the sweeter side so I added a touch more brown sugar to the pan sauce. I served it with duck fat roasted potatoes. It was a real hit!
Hi Beth, do you have the link for the sides you recommend for this dish?
I can’t seem to find them in the archives.
Thanks!
It looks like it’s just some roasted root vegetables, like in this Autumn Roasted Medley (minus the sausage). I may not have posted a recipe for them. :( And that’s just some spring mix under the pork.
We’ve been making this recipe for years and it is our absolute favourite way to make pork tenderloin! It’s easy and so incredibly delicious! :)
Big winner in my household. Even my picky kids loved it. Thank you!
I made this tonight and it was awesome! I added a little flour to the gravy to make it a little thicker. My family loved it!
Really easy and yummy. I did mine on the BBQ which was nice too.
Oh cool! I’ll have to remember this for the summer.
Have you ever tried this in a cast iron skillet? I make this ALL the time and just had the thought that instead of transferring it, I could just use the one pan. Thanks!
That would probably work well! :)
Wow, this was yummy! I used red wine instead of the veggie broth. Man of the House really enjoyed it. This recipe will become one of my standbys. Thank you!
Sound great, fixing day after Christmas
Hey :)
I have to say this is my favourite recipe at the moment.
If you havent tried it yet, go ahead you wont regret it.
The sauce is just incredible and the meat is just perfect. You cant buy tablespoons of sth but you shouldnt cause you will have to cook this again and again and again.
Greetings from Germany!
Like it no more 145% nothing worse than dry pork! I like to marinade for a 24 hours. Look your brake down on cost is true but have you ever tried to buy 2 tablespoons of anything?
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So I didn’t have any vegetable broth on hand, so I used white wine in place of and the sauce…oh my word….so good. I can’t even….I mean the calorie intake is probably triple but I think it’s worth it;)
Oooh, that sounds so good!!
This was awesome! I marinated the tenderloin overnight as it defrosted in my fridge, and made it tonight. Husband, kids and dogs were all salivating. No leftovers for the dogs, sadly.
I had a smaller tenderloin and baked it in the oven for about 40 minutes before it read 150F on the thermometer.
This is our all time favorite pork recipe. I’ve been making it since you posted it a few years ago. It is fancy enough to impress company but easy enough for a weeknight meal. We double the sauce recipe and use the leftover sauce and pork over pasta the next day. Although amazing if marinated for 30 minutes, marinated overnight makes this incredible.
I am usually not a pork loin fan but I found some at Target today for $4.99 ($3 off!!) and figured I’d give it a whirl. It should all be done soon and smells delish!! I’m making brown rice and roasting asparagus (also $3 off at Target…. snagged it for $.59!!!) to go with it. Had to brag on the deals :) seriously though my kitchen smells like heaven!
Those are some amazing deals! I’m especially jealous of the asparagus. :P
I made this the other night and it was FANTASTIC. We’re having leftovers tonight and I’m drooling just thinking about them. Thanks again for yet another fantastic recipe.
This is a FANTASTIC recipe!!!! I cook pork tenderloin a lot and I was looking for a new marinade recipe and stumbled on this one (thank you, Google). OMG it is SSSOOOOO good!!! I decided not to use the marinade for the sauce because I wanted to keep the sodium down (the marinade has soy sauce) so I used the sauce recipe provided here and YUMSVILLE!!! My hasband (and I) were blown away. Definitely a keeper.
I just found this recipe via Pinterest today and made this tonight for dinner. This was absolutely delicious and will definitely be on my menu again in the future. The pan sauce completed the dish niceley. Thanks for a new recipe for pork tenderloin! It’s one of my family’s favorite meats.
Can this be done in crockpot?.
Someone has already tried it and left a comment saying that it turned out well, so I guess the answer is yes! :D
My wife just told me this was the best tenderloin she has had.
I just did this straight on the BBQ… Threw everything into a bag for 5 hours then BBQ low and slow. Just as I took the tenderloin off the heat I put the sauce that was left in the bag over the meat as it rested (I heated it up first so would cross contaminate).
Thanks for this. I’ve had a pork tenderloin sitting in my freezer because I bought a 2-pack a while ago, and this was a great way to use it. Perfect with some potato-cauliflower mash and broccoli spears.
This recipe is awesome. We’ve tried this for pork chops, pork loin and steak in the slow cooker and on the BBQ. We’ve added 2 tbsp of worcestershire sauce which gives it a little more “zing”.
I had some red wine (syrah) left over from a party and since I don’t drink much red wine, I used it for the sauce instead of veg. broth and it turned out great!
Just finished making this for our budget-friendly Easter meal. Thanks for the great recipe!
This came out absolutely magnificent. I used loin. I didn’t have brown sugar and substituted it with honey. Thank you for the recipe.
For those that reference the FDA, get a life. This is the same organization, who is completely in the pocket of the big pharmaceuticals, that has allowed many medicines on to the market that has killed on average, at least 100,000 people a decade, probably more. Sorry to say but the FDA has no idea what it is talking about. The marinade gets cooked therefore perfectly safe.
OMG OMG OMG! Beth thank you forever for this recipe. Just finished it for a late dinner… lol (it’s past 1am as I’m writing this) and my b/f and I raved over the flavors of the sauce. I’ve bookmarked the page and will be making pork tenderloin this way from now on. 10 stars, 2 thumbs up, etc… etc. :-D
I have a 3 1/4 lb pork tenderloin, how long do you recommend cooking it in this recipe?
I’ll be honest, I’m not sure. I’ve never cooked a tenderloin that large! I would definitely make sure to use a meat thermometer, though, to make sure it reaches 145 degrees.
Just made this for dinner. Fabulous! I couldn’t stop eating. The meat was insanely tender and I poured the sauce all over my plate. New dinner table classic.
I made this tonight and it was So delicious! I needed a quick recipe for pork tenderloin and this hit the spot, plus I needed to use my dijon mustard which was just sitting by its lonesome self in the fridge. XD
I’ve not tried a recipe yet that I didn’t like from you. This was made tonight for a birthday dinner. We ate it all. Sooooo tasty. Thank you!
Try the pan sauce over parsnips as a side dish – yum!
I’m going to do all steps except roasting the pork loin ahead of time so all I have to do is pop it in the oven and cook. Sounds delicious!
This was fantastic!!! I added a splash of sake to the marinade (about 1 Tbsp) I keep around for cooking and the smell of the marinade cooking brings you right back to a Kobe Japanese steakhouse. It was fantastic and I will be adding this to my recipe book!
thanks for sharing.
This was amazing! I didn’t have soy sauce or dijon mustard, so I made substitutions for those ingredients. For the soy sauce, I used our favorite marinade, which has a similar consistency, and I used yellow mustard for the dijon. We seldom use soy sauce or dijon, so it just felt pointless to go out to get them. Anyway, the meat was tender, juicy, and delicious. With the inclusion of the marinade instead of the soy, it also had a wonderful spiciness. The pan sauce (using the leftover marinade) was amazing. In fact, it was so good that we used it to top the homemade mashed potatoes I served with the tenderloin. To round out the meal, I steamed some brussels sprouts and made a homemade cheese sauce. This is definitely a meal we’ll be having again!
I made this tonight and my meat hating kids ate it. My husband loved it and he hates mustard. This was so unbelievable. We ate it with the roasted root vegetables as suggested. It was all so good.
Wow! A definite success! Thank you! Even my pork-hating son loved it! This recipe will for-sure go into my annual recipe plan – thank you so much for all your great ideas!
Do you think I could sub in spicy brown mustard for the dijon? I’ve got everything by the dijon!
It was phenomenal! After browning the meat, I decided rather than dirty another pan and tend to baking it that I’d just simmer and braise it with onions on the stovetop covered. After about 4 hours when I sliced it the meat felt like cutting bread it was so tender! I used all the marinade as it cooked down and we had good ol rice and gravy with my baked potato casserole on the side.
I just tried this recipe tonight, and it was SUPER delicious! I paired it with the roasted root vegetable recipe, to which I added parsnip as an extra veggie. The only thing I did differently in this recipe was the pan sauce-my leftover broth in the fridge wasn’t so fresh anymore so I substituted with a little white wine, which went well with the marinade. Thanks for the delicious recipes!
Yep, just took a pork loin out of the freezer, thawed slightly, and put it marinade so it can sit for about two days in the fridge. We are having company this weekend for my daughter’s birthday so this will be a special treat and I will look like a culinary genius… THANKS!
SO stoked about this one, I also buy meat on sale and love to try new ideas. I usually make an Asian-inspired marinade with similar ingredients but the dijon caught my eye… Oh and, I ALWAYS use every drop of the marinade toward the end of cooking! *gasp Keep up the excellent work, those who know you are aware that you know your “stuff”!
I just made this tonight and even my meat hating daughter was yelling I love this meat! And she had seconds of the pork! So tasty, good and flavorful. I didn’t use much of the pan gravy because mine turned out to oily. I probably had way too much oil in the pan to begin with. Maybe next time I will hold off on some of the oil. Awesome recipe!
Thank you for all your recipes. They are amazing. I love a good Pork Tenderloin and have done a grilled sage pork tenderloin in the past.
My mouth is watering and it’s only 6:37am.
Thanks again,
Jeff
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Way to silence the peanut gallery! This marinade looks great. Back when I had just moved out on my own, I cooked chicken every night and wrote down every marinade so I could repeat the good ones. You can’t go wrong with soy sauce, mustard, and brown sugar!
this looks divine! i have a pork tenderloin in the freezer waiting for a wonderful recipe to come along…and here it is. Thank you so much!
Anybody who thinks the marinade will hurt you after it has been boiled and reduced for 15 minutes is simply paranoid.
There is no food safety issue whatsoever, none.
This sounds very yummy!!!
I had a comment mentioning that, but it unintentionally sounded snarky, so I deleted it :P I do, in fact, work with bacteria for a living and I also hold a second degree in food science, which focused heavily on food safety.
It’s important to differentiate between food poisoning caused by bacteria and food poisoning caused by toxins excreted by bacteria. Cooking will kill bacteria, but it will not get rid of toxins. Food poisoning caused by toxins happens when food is held at temperatures that promote bacterial growth and proliferation (this is when the toxins are excreted – not all bacteria excrete these toxins). This is why proper storage, fast cooling, and marinating in the refrigerator are so important. The raw marinade has bacteria in it that will be killed with cooking, but it is very unlikely for it to have dangerous toxins unless you’ve left it out at room temperature. If it did, the toxins would be all over the pork and the meat would be every bit as dangerous as the marinade, even after cooking. If you don’t even want to think about it or take the time to be careful with it, by all means just don’t use it! :D
If anyone is uncomfortable with the idea, they can just use the other method to make the sauce, which is the method that I used (a little more dijon, brown sugar, butter, and broth). Extra precautions never hurt!
I am so glad you posted this because, you are not going to believe this but…one of our local grocers, Tom Thumb (Safeway brand) has whole pork loin in cyro pack for…(drum roll please…) $0.99 a pound. That means for 4 dollars, I got a 4 pound loin. Now, it has some fat (though not as much as any $0.99 meat I have ever had before had) and it may not be as tender a buck a pound???? The limit was 5…wanna guess how many I got? I am thinking of going back before Tuesday when the sale goes off and get 5 more. I mean a buck a pound…for a whole loin? I am going to use this recipe for a couple of these beauties and for at least 2 more I will be using my fav pork recipe which is putting the loin in a crockpot and dumping 2 jars of Salsa Verde on top, then cooking on high for 8 hours. That is it. Serve as you would fajita meat. Safeway also put Salsa Verde on special buy one get one. Can ya tell that I am cheap and shop specials??? As always, LOVE your blog.
You guys do realize she works in a Microbiology lab, right? If you boil it, it’s fine :)
Wow I make this almost exactly the same way. So easy and flavorful. GREG
This looks so yummy!
In case anyone is still unsure about the marinade issue, this is straight from the FDA website:
“Reusing marinade: Never reuse marinade used on raw meat or poultry unless you boil it first to destroy any harmful bacteria.”
Of course, right after that they suggest reserving a portion before adding the meat, just as a double precaution, but they specifically state that you can use the marinade to make sauces after it is used with the meat, so long as it is boiled.
I’m a biologist as well, perfectly safe to use the marinade if you’re cooking in the way specified. You’re like a thousand times more likely to get bacterial poisoning from not rinsing the spinach on the plate properly than you would be from boiling a marinade and simmering it for 15mins.
THE MARINADE IS BEING COOKED. Just need to make that clear for everyone :D It gets simmered for about 15 minutes, which is every bit as safe as the marinade left on the pork that gets cooked in the oven. Never ever use raw marinade, but if you cook it, it’s A-okay.
OMG NEVER EVER USE MARINADE AGAIN!!! EEK! the marinade just had a chunk of raw meat in it. that’s just asking for food poisoning, honey. Even bringing it up to a boil doesn’t render it safe to consume, per the FDA. Please edit this recipe, people can get seriously ill from this.
I must agree. The FDA does not reccomend ever reusing marinades. I would just remake the marinade and simmer on the stove top. You get the same results and there is no risk.