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Home / Recipes / Dinner / Pork / Pork Tenderloin Marinade

Pork Tenderloin Marinade

1 hour hr 30 minutes mins
| 49 Comments |
5 from 182 votes
Jump to Recipe 05/16/22 | Updated: 05/16/22 | by Nora
Pork Tenderloin Marinade Recipe Image Pin 3

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!

overhead view of marinated, grilled and sliced pork tenderloin on plate with fork

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!

ingredients for pork tenderloin marinade with text labels
Ingredients for Pork Tenderloin Marinade: Olive oil, soy sauce, Worcestershire sauce, brown sugar, honey, mustard, lemon juice, minced garlic, chopped parsley, rosemary, garlic powder, salt, pepper and pork tenderloin.

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.

overhead view of pork tenderloin marinade in glass measuring jug with metal whisk
combine marinade
female hand pouring marinade over pork tenderloin in plastic bag
pour over pork

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!

pork tenderloins and rosemary sprig in marinade in zip-top bag
marinate in fridge
cook, bake or grill
overhead closeup view of two grilled and sliced pork tenderloins on white plate with fresh rosemary
enjoy!

Recipe tips

How long can you marinate pork tenderloin? Can you marinate it too long?

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.

To what internal temperature should you cook pork tenderloin?

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.

What is the best way to cook pork tenderloin?

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.

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.

close up photo of sliced pork tenderloin

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

Printable Recipe Card
overhead view of marinated, grilled and sliced pork tenderloin on plate with fork
Save Recipe Saved!

Pork Tenderloin Marinade

This Pork Tenderloin Marinade is quick, easy and so flavorful! It's great for summer grilling, but works just as well in the oven or on the stove.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 182 votes
Print Add Review

Recipe details

Prep 5 minutes mins
Cook 25 minutes mins
Resting 1 hour hr
Total 1 hour hr 30 minutes mins
Servings 8 servings
Difficulty Easy

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.
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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.
Oven instructions:
Sear tenderloin on stove in an oven-safe skillet over high heat for 1-2 minutes per side. Then, transfer to a 400°F oven and bake for 20-25 minutes, or until it reaches your preferred internal temperature.
Alternatively, use a Dutch oven with a lid, or wrap the pork tenderloin in foil. Bake at 350°F for around 40-45 minutes, or until done to your liking.
Grilling instructions:
Grill pork tenderloin over high direct heat, covered, for 5-7 minutes per side. Then, move to indirect heat and finish grilling until it reaches your desired internal temperature.
Nutrition is an estimate.

More recipe information

Course: Main Course
Cuisine: American

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Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Natalie Wright says

    September 10, 2023 at 4:54 pm

    5 stars
    I added a bit more soy and spices. Delicious

    Reply
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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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