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.
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.
Leann says
This marinade is awesome. Everyone loved it! It was my first time making a pork loin on the grill and it is a keeper.
beverley williams says
This worked exactly as written, thanks!
Dianna says
Super good!! Also used some of the marinade to make a pan sauce which was really a great addition! Thank you!
Jane says
I have a tried and true marinated grilled pork tenderloin from my mom and I was looking for something different that I could cook indoors and found this amazing recipe! I used the sear and bake method. So easy and SO DELICIOUS! I made extra marinade (not used to marinate the pork) to warm up and serve alongside the pork and roasted red skin potatoes. Rave reviews~ Thank You
Tfly says
Delicious. The only thing I did differently was that I didn’t have honey so I substituted agave syrup and only used half the amount that was listed for honey. Marinated my tenderloin for 1 full day. Will definitely be making again. I thought the addition of brown sugar would make it too sweet, but honestly it was perfect.
Rosemary Saunders says
OMG! This marinade is fantastic!! Our tenderloin turned out so delicious. I will be using this recipe from now on!
House Phone Hawrylyshen says
My family loved this!
Kathryn E Imbruno says
Very tasty; marinated for 2 hours and felt flavors came through and grilled in our oven. Used Tamari for GF. Will try on our outside grill when Maine temps are warmer.
MamaS says
This is my go-to recipe for pork tenderloin. Followed directions but omitted added salt as I don’t add salt to any recipes. Also, subbed in coconut aminos for soy sauce as coconut aminos are very low in salt content without compromising taste. Delicious outcome every single time. Used a cast iron pan to sear the outside then finished in the oven.
Joseph Majchrowicz says
This worked exactly as written, thanks! Luved it! Thanks for sharing! Cheers Mates!
lmscsm says
So tasty. Such a seemingly basic marinade recipe but the flavors are remarkable! We grilled the tenderloin on the BBQ. All during the meal we kept saying how good the pork tenderloin was. The leftover marinade was boiled then served as a sauce. Easy to make and a keeper!