Marinated Pork Fillet à la Jacques

138 Reviews
92% would make this recipe again

A delicious recipe from Jacques, my hairdresser on Crescent Street.

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Marinade : 8 h Preparation : 5 min Cooking : 20 min
160 calories/serving


1/4 cup soy sauce 65 mL
1/4 cup sherry [optional] 65 mL
1 tbsp gingerroot, grated 14 g
1 clove garlic, minced
1 pork tenderloin 300 g
1/2 tsp Dijon mustard 3 g
1/3 cup orange juice 85 mL

Before you start

The tenderloins can be cooked using either a broiler in the oven or an outdoor grill.



  1. In a plastic bag, add all the ingredients of the marinade: soy sauce, sherry (optional), grated ginger and minced garlic. Mix well, then add the pork tenderloins, turning them to coat well. Close the bag tightly. Chill in a refrigerator overnight or up to 24 h.

Broil or outdoor grill

  1. Preheat the broiler. Drain the tenderloins and put them on the rack of a broiler pan, under the broiler 10 cm from the heat for about 8 min per side. In a small bowl, mix the mustard with the orange juice. Use this mixture to brush the tenderloins half-way through the cooking.
  2. Alternatively, on an outdoor grill, drain the tenderloins and place them on a very hot grill. Cook for about 15-20 min, depending on their size, brushing them with the orange and mustard mixture.
  3. Serve.

Nutrition Facts Table

per 1 serving (120 g)


% Daily Value




3 g

5 %

Saturated 1.4 g
+ Trans 0 g

7 %


80 mg


410 mg

17 %


3 g

1 %


0 g

1 %


0 g

Net Carbs

3 g


29 g

Vitamin A

0 %

Vitamin C

9 %


1 %


11 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Niacin, Phosphorus, Selenium, Vitamin B1, Vitamin B12, Vitamin B6, Zinc
Good source of  :
Magnesium, Potassium, Vitamin B2
Source of  :
Iron, Pantothenic Acid
Low  :
Saturated Fat
Free  :
Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 0
Meat and Alternatives 3 ½

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138 Reviews (131 with rating only) 92% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 20, 2021 | I would make this recipe again

Tenderloin turned out excellent, very tender and juicy. Marinade and glaze work together with the flavor of the pork very well. Be certain to take the internal temperature before you cut it open though, as the recipe is very specific to the size and cut of the tenderloin. Internal temp. of pork is 155 - 160 degrees fahrenheit.

Useful 1
october 20, 2021 | I would make this recipe again

My tenderloin turned out good, but I wish the instructions were written a bit better. I used one large porkloin that needed double the time. It would be helpful if the recipe included the internal temperature for doneness. Also, I would like if the recipe divided the marinade ingredients from the glaze, I made the mistake of adding the dijon to the marinade instead. Still - the pork was juicy and flavourful. Thanks!

Useful 1
october 20, 2021 | I would make this recipe again

Used the marinate with chicken instead and what a marinate... makes the chicken very soft and tender and I assume does the same thing for the pork..

Useful 1

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