Mustard and Soy Sauce Marinade for Pork Tenderloin

My son told me he's been enjoying adding mustard to meats lately so I whipped up this Mustard and Soy Sauce Marinade for some pork tenderloin. It's nice to have a marinade that uses the great flavor of soy sauce in a way that's totally different than teriyaki or sesame. It was a cool day so I made the tenderloin in the oven and we all loved it, but we also look forward to trying this on the grill! Ya gotta love the pig folks:@) Although I'm guessing this would be great with chicken too...

A fun little tasty tip from Alton Brown, when the meat is done cooking lay it on tin foil and pour 1-2 Tblsp of reserved marinade over it (please don't use the marinade after the raw meat's been in it). Then wrap the meat for a 10 minute rest before serving.

Mustard and Soy Sauce Marinade
enough for two tenderloins up to 2lbs total
1/4 C soy sauce
1/4 C olive oil
3 Tblsp mustard-I used spicy brown, use what you have
2 Tblsp brown sugar
1 large clove garlic-I used the garlic press
Lots of freshly ground black pepper

1. Mix all, reserve about 2 Tblsp of the marinade, add the pork tenderloin and marinate for at least a couple hours, turning occasionally-I let mine marinate for 5 hours, the longer the better...
2. Preheat oven to 425 degrees.
3. Place meat on baking sheet and roast uncovered for about 25 minutes, or until the internal temperature is around 145 degrees (more or less depending on how you like your pork, I just set the timer for 25 minutes, I also baked the meat on parchment for easier clean-up).
4. Bring pork out of the oven and lay it on a sheet of tin foil, give the reserved marinade a stir and pour it over the pork. Wrap up in foil and let rest for 10 minutes, pour juices over sliced meat on platter. Oh and, keep a spoon handy... You'll want to drizzle some juice on the meat once it's on your plate too:@)

Eat well and have a happy day!

I'm Joining:
Full Plate Thursday
Foodie Friday