1 hour hr 30 minutes mins
| 60 Comments |
5 from 227 votes
Jump to Recipe | Updated: | by Nora
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
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.
PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.
Printable recipe
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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 227 votes
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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
More marinade recipes
- The Best Pork Chop Marinade
- The Best Ever Steak Marinade
- Greek Chicken Marinade
- Balsamic Chicken Marinade
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
Jessica P says
quick, easy, flavorful!Reply
Laura says
This marinade was fairly simple and was absolutely delicious!Reply
Penny says
This is now my go-to marinade! I even use the basic ingredient list as a recipe for my meatballs. So good!Reply
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!Reply
Charlotte Youngberg says
DID THE PORK CHOPS AND PORK LOIN SO VERY GOOD I WILL MAKE THEM AGAIN THAT IS FOR SURE.
Reply
Micha says
Excellent recipeReply
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
Reply
Nora says
I’m so glad, Charlotte!
Reply
Gloria says
FabulousReply
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.Reply
Annie says
Delicious. I used whole grain Dijon and fresh parsley and rosemary. Fabulous recipe!Reply
Natalie Wright says
I added a bit more soy and spices. DeliciousReply
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