This Pork Tenderloin Marinade is quick and easy to make, and it adds so much delicious flavor. This is a great recipe to use for summer grilling, but it works just as well in the oven or on the stove!
I love marinades – they are such an easy way to add flavor to otherwise plain meat. It’s pretty amazing how just a few ordinary ingredients can completely transform your meal.
As much as I like a Ranch Baked Pork Tenderloin – when we grill out in the backyard during the summer, nothing beats having pork tenderloin waiting in the fridge in this yummy marinade!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Herbs: I highly recommend using the fresh herbs (they just taste so good here!), but the marinade is still very good using dried herbs instead. Use ½ teaspoon dried parsley flakes and ¼ teaspoon dried rosemary in place of the fresh.
- Mustard: I like to use both whole grain and smooth Dijon mustard here, but you can just use one kind if you prefer.
- Honey: I highly recommend using a clear, mild, runny honey here for best results.
- Lemon juice: Either fresh or bottled lemon juice are fine in this recipe.
How to make the best Pork Tenderloin Marinade
1. Start by placing all of the marinade ingredients in a large measuring jug. Whisk well until everything is evenly combined.
2. Trim any visible fat off your tenderloin, then place it in a large zip-top bag together with the rosemary sprig. Pour the marinade on top.
3. Remove any excess air from the bag, then zip it close. Spend a minute carefully massaging the marinade into the meat, then place it in the fridge for at least one hour, and up to 3 days.
4. Once ready to cook, remove the tenderloin from the marinade, shaking off any excess. Discard the bag and remaining marinade and prepare the tenderloin to your preference!
Recipe tips
I prefer to marinate pork for up to 3 days in the refrigerator. According to the USDA, it’s fine to let pork marinate for 3-5 days in the fridge. The meat will not break down or get brittle, as it is firm enough to endure a few days in the acidic marinade.
The minimum safe internal temperature for pork, according to government guidelines, is 145°F followed by a 3 minute rest. The national pork board has a great overview of different levels of doneness at different temperatures, you can find it here.
My favorite ways to cook pork tenderloin are either the grill or the oven.
When making it in the oven, sear it first on the stove in an oven-safe skillet over high heat for about 1-2 minutes per side. Then, transfer it to a 400°F oven and bake for 20-25 minutes, or until it reaches your preferred internal temperature.
Alternatively, you can use a Dutch oven with a lid, or wrap the pork tenderloin in foil. Bake it at 350°F for around 40-45 minutes, or until done to your liking.
On the grill, cook it over high direct heat, covered, for 5-7 minutes per side. Then, move it to indirect heat and finish grilling until it reaches your desired internal temperature.
Always allow your pork to rest for 3-5 minutes before slicing it to serve. This helps to keep the meat as juicy as possible.
Yes, you can easily prepare this ahead and store it in the freezer.
Make sure you use a freezer-friendly bag. Squeeze out any excess air before zipping the bag close to help avoid freeze burn. Label it with name and use-by date, then freeze for up to 5 months.
Defrost in the fridge overnight, then cook according to the recipe instructions.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Pork Tenderloin Marinade
Recipe details
Ingredients
Marinade
- ¼ cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons honey mild and runny preferred
- 2 tablespoons Dijon mustard either smooth or whole-grain, or a mix of both
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice fresh or bottled are both fine
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic minced
- 1 tablespoon chopped parsley
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ground black pepper to taste
Pork
- 1 sprig fresh rosemary
- 2 ½ pounds pork tenderloin
Instructions
- Make marinade: Combine ingredients for marinade in a measuring jug. Whisk well.
- Add pork: Place pork tenderloin in freezer bag and pour marinade on top. Close bag well, then lightly massage marinade into pork.
- Marinate: Marinate in the fridge for at least 1 hour, and up to 3 days.°F.
- Cook: Remove pork tenderloin from bag, discarding marinade, rosemary and bag. Cook tenderloin on the grill or in oven until cooked to a minimum temperature of 145°F, followed by a 3 minute rest (see cooking instructions in notes below). Slice to serve.
Notes
- If using dried herbs, use ½ teaspoon dried parsley and ¼ teaspoon dried rosemary in place of the fresh.
- Pork tenderloin can be frozen in marinade for up to 5 months. Defrost in the fridge overnight, then prepare as directed in the recipe.
Georgia says
Has anyone reserved marinade to use as a sauce?
Has anyone tried smoking it instead of grilling?
Nora says
Georgia, I haven’t tried smoking it, but maybe someone else has and will answer!
I have not reserved marinade, but I have made additional marinade and thickened it on the stove and we love it as a sauce. Hope this helps!
Matt in St. Croix, USVI says
Morning Georgia, I grilled it on charcoal and added some pieces of Gooseberry wood (any fruit tree wood would work) to the coals as I was grilling. I also added about a tablespoon of ginger to the recipe. We love it and keep using it!!
MariKen says
Use this recipe on repeat, best ever! Thanks so much
Nora says
So glad!
Sheryl says
can you marinate the tenderloin and then freeze it?
Nora says
I usually freeze it right in the marinade, Sheryl. If you check the recipe post, this is what the FAQ section says:
Can you freeze the pork in marinade?
Yes, you can easily prepare this ahead and store it in the freezer.
Make sure you use a freezer-friendly bag. Squeeze out any excess air before zipping the bag close to help avoid freeze burn. Label it with name and use-by date, then freeze for up to 5 months.
Defrost in the fridge overnight, then cook according to the recipe instructions.
Hope this helps!
Reg Armstrong says
After marinating only 3 hours, we found the tenderloin to be superb, and even better, just sliced to be part of a quick lunch the next day. The pork, cold was the best.
Nora says
Glad to hear it, Reg!
Dustin K. says
This is the best marinade I have ever used. Not just for pork, but chicken as well. Thank you, we love this marinade sooo much!
Nora says
Glad to hear it, Dustin!
Janie says
Excellent flavor! Will make again!
Nora says
I’m so glad, Janie!
Sue smith says
Wonderful. I marinated 8 tenderloins in double recipe of marinate for 20 hours for my church dinner. It was a hit!!!
Used pancakes syrup instead of thin honey.
Nora says
I’m glad to hear it, Sue!
Cora says
Easy and delicious recipe. The marinade is perfect! I had picky eaters who kept taking more meat and saying it’s delicious and asking what kind of meat I used. It is so tender and seasoned just right, thank you!
Lizzy says
Great result, my husband loved it!
I added a chopped fresh Birds Eye chilli, to give the food an extra kick and used Maple syrup because I had no runny honey. I cooked it in Olive oil in a frying pan on the hob.
Jane says
Made this with a pork shoulder. It was amazing!
Nora says
That sounds amazing, Jane!
Emma Tee says
WOW! I don’t think i’ve ever left a comment on a recipe. THIS WAS AMAZING. I made the recipe as instructed only adding more minced garlic and added minced jalapeno for a little kick. I let it marinade 24 hours and grilled it on a high heat to sear all sides then moved it to indirect heat, as instructed. It was a 10/10, I can’t say enough about it. I had a few slices cold the next day and, yet again, it was YUM! It was also so easy to throw together, it was a nice break from the tedious stews and roasts I normally make. I plan to throw this into the rotation. Thanks for the recipe!!!
Brenda Booth Brown says
Excellent flavor, and easy. Thank you!
Candice Fussell says
Love this recipe. I always get rave reviews. Note do not over cook. Delicious as written. Thanks for sharing!
Sharon says
This is my go-to marinade for pork. It’s easy to make and the taste is delicious regardless if made on the BBQ or in the oven. Much better than a bottled dressing that’s full of salt and sugar and other stuff.
Nick says
I don’t normally leave reviews, but this recipe was a 10/10. The entire family, including our young children-who are picky eaters-loved this. The only change I made was going easy on the mustard. A great savory recipe for pork tenderloin!
Jackie says
This is hands down the best marinade ever! The taste is spot on. Everyone who has this at our house for a holiday dinner asked me for the recipe. I didn’t change a thing when I made and you don’t have to! It’s so good.
Kelly E says
Great marinade! Tried this yesterday and after marinading for about 7-8 hours, grilled pork was slightly charred, tender and delicious! Will definitely make this again!
Tessa says
Made this with tenderloins, delicious! Curious if anyone has tried it with a pork butt roast?
Yasmeen says
The marinade was delicious!
Selena Weedon says
So delicious, moist and full of flavour