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.
Laura says
This marinade was fairly simple and was absolutely delicious!
Penny says
This is now my go-to marinade! I even use the basic ingredient list as a recipe for my meatballs. So good!
Pam S says
made this marinade for a pork tenderloin and marinated for 3 hours in the fridge rotating every hour to make sure it’s all evenly marinated, removed from the fridge 30 min before cooking then cooked using the oven method, searing first. It was so tender, juicy and so delicious. Hands down the best pork tenderloin I’ve ever made. My husband and my very picky kids loved it!! Definitely going to be on rotation!
Charlotte Youngberg says
DID THE PORK CHOPS AND PORK LOIN SO VERY GOOD I WILL MAKE THEM AGAIN THAT IS FOR SURE.
Micha says
Excellent recipe
Charlotte Youngberg says
never cared for tenderloin but my son had some and we did this and i have to say it was super good thank you
Nora says
I’m so glad, Charlotte!
Gloria says
Fabulous
Kim says
This has become my go-to way of doing tenderloin; family loves it; grills up tender and tasty. I’m a pretty serious home cook and I don’t really have any major additions or changes to this recipe other than I add some onion powder and ground coriander for fun. Thank you for a really excellent marinade.
Annie says
Delicious. I used whole grain Dijon and fresh parsley and rosemary. Fabulous recipe!
Leslie says
This is a delicious marinade. Grilled to perfection.
Bumper says
it’s hard for me to create meals but using this recipe is very good and easy for me to follow. Great taste and will use it again.
Natalie Wright says
I added a bit more soy and spices. Delicious
Leanne says
Excellent flavor for pork tenderloin. I chose grilling as my cooking method. Also; used fresh grown lemon thyme, rosemary and parsley. Followed the recipe for 8 servings and used to marinate 2 tenderloins. My grill is a Weber 3 burner that runs hot. I cut the searing time by half and total time on grill was 25 mins, with 20 mins rest. *It was flavorful and perfectly cooked. The flavor was delicious and the meat was tender and juicy. Served with summer tomato and cucumber salad and baked potatoes.
camilla says
Absolutely delicious! Marinated overnight, seared on stovetop, then baked to temp! Will make this again…soon! Thanks 🙂
Goldie says
This is the best marinade, ever! Thank so much, it will be a go to from now on!
Marilyn Neufield says
marinade absolutely delicious I even grated some lemon zest into the marinade yum
Joni says
This marinade is fabulous!! It will definitely be my go to for pork loin!! Very flavorful!!
Donna Faul says
Perfect marinade for a pork loin. Took others advice, made a bit more and reduced as a serving sauce. Great post
Dave says
Outstanding!
Claudia says
delicious. we grilled it along with broccoli, peaches and garlic bread all on the grill. such a wonderful meal. this marinade is a keep, so flavorful!
Yvette says
A very flavorful marinade that was easy to make. I marinated the pork overnight, and smoked/grilled on the grill…the pork was perfectly juicy…Next time, I’ll reduce the reserve sauce as recommended in the comments…I would consider using the juice from an orange if I don’t have a lemon…
Melody Fisher says
This marinade was amazing with the pork – one thing I did with the leftover marinade is cooked it down to a reduction sauce that I poured over the sliced pork. So good!
Nora says
Glad you liked the recipe, Melody!
Janice Pesicek says
very good loved the flavor. And it was so moist. It is a do again recipe 😋
Nora says
Glad to hear it, Janice!
Marge says
This marinade is the best! The measurements for each item are perfect. Not too sweet, not too salty. Very balanced. I have made this 3 times since the winter. Next time I will grill it. I also heated the leftover marinade to the boiling point and drizzled it over the sliced pork as I’ve done before with other marinades. Delicious!
Nora says
I’m so glad the marinade recipe works out so well for you, Marge!
Anne says
Really good, the only alteration I made was a low salt soy sauce and I added chopped green onions. Thanks.