Pork Tenderloin Marinade
Jazz up your dinner with this flavor-packed Pork Tenderloin Marinade! It’s my go-to seasoning for grilled pork tenderloin, and it’s also a delicious way to season pork tenderloin for baking or air frying.
Pork tenderloin is a dinnertime staple in my house! It’s quick and easy to prepare, and my whole family loves it. Since pork tenderloin is naturally tender, it’s often a favorite with kids, and this is so true in my family!
This pork tenderloin marinade is a simple combination of ingredients that infuses the meat with flavor and makes every bite irresistible. Like this Pork Chop Marinade and my go-to Chicken Marinade, this marinade recipe is easy to make using everyday ingredients. You can marinate the pork for up to 12 hours in the refrigerator, or even freeze it in the marinade for a fast meal later on.
I did not expect this to be THAT good! Tender and super juicy! My tenderloin came in two skinnier pieces and I was worried about it drying out, so I cooked it for 15 min with foil over it, then 15 without. Came out perfect!
Maegan
The Best Pork Tenderloin Marinade
- So Flavorful. Every time I use this pork tenderloin marinade, my husband and I can’t believe how much flavor it brings to the meat. It’s truly delicious!
- Simple. This marinade is made simple ingredients that you probably have in your kitchen. It’s much better than store-bought marinades because you can control the salt and other ingredients that go into it.
- Versatile. This pork tenderloin marinade can be used with a variety of cooking methods. We often use it in the summer to make Grilled Pork Tenderloin. It’s also a great way to season Baked Pork Tenderloin or Air Fryer Pork Tenderloin.
Pork Tenderloin Marinade Ingredients
- Olive Oil: Adds moisture, prevents the pork from sticking to the grill (if grilling), and helps to transfer the flavors of the marinade to the pork.
- Soy Sauce: Brings umami flavor. I recommend using a low sodium soy sauce so that your meal doesn’t turn out too salty.
- Lemon Juice: Helps to tenderize the meat and adds bright, zippy flavor.
- Brown Sugar: For a touch of sweetness. You can omit the brown sugar if you prefer a sugar-free recipe, or substitute honey.
- Dijon Mustard: One of my favorite ingredients – you won’t be able to discern the mustard flavor but it adds a wonderful tanginess to the marinade.
- Garlic: Fresh garlic brings so much flavor.
- Dried Oregano: Or try other dried herbs, such as Italian seasoning or dried thyme.
- Salt & Pepper: For flavor.
- Pork Tenderloin: You can use this marinade to marinate one or two pork tenderloins of 1 to 1.5 pounds each.
Pork Tenderloin vs. Pork Loin
Be sure to buy a pork tenderloin, not a pork loin. Pork tenderloin is long, thin and exceptionally tender, while a pork loin is a wider cut of meat that, while delicious, is not as tender after cooking. If you have a pork loin, see my Pork Loin Roast recipe.
How to Marinate Pork Tenderloin
- Whisk together the marinade ingredients. Trim any silver skin off of the pork tenderloin. (The silver skin is a tough silver/white membrane that you may find on one side of the pork.) Combine the pork and marinade in a large zip-top bag or baking dish.
- Before adding the pork to the marinade, you can reserve a few tablespoons of marinade to brush on the pork during the last few minutes of cooking. This is optional and adds extra flavor to the meat.
- Make sure the pork tenderloin is well coated in the marinade. I like to flip the bag over (or flip the tenderloin if marinating in a dish) about halfway through the marinating time to make sure both sides soak up the flavor.
- Always marinate pork tenderloin in the refrigerator.
- For food safety, discard the extra marinade that came in contact with the raw pork.
- To tell when pork is done, use an instant read thermometer to measure the internal temperature in the center. According to the USDA, pork should be cooked to at least 145° F and then allowed to rest for at least 3 minutes before serving. For best results, try not to overcook the meat. Pork tenderloin can be a little pink in the center and still be done.
- Let the meat rest for 5 minutes before serving. During the rest time, the pork will continue to cook a bit due to carryover cooking. The juices will redistribute throughout the meat so that your pork turns out juicy and tender.
How Long to Marinate Pork Tenderloin
Marinate pork tenderloin for at least 1 hour and up to 12 hours or overnight. Keep it in the refrigerator while it marinates.
Can You Freeze this Marinade?
Yes! This pork tenderloin marinade is perfect for freezing, and it makes a great make ahead meal. To freeze, place the pork tenderloin and marinade in zip-top plastic bag, squeeze out the air, then squeeze the bag to make sure all of the meat is coated in the marinade. Freeze for up to 3 months. When you are ready to cook the pork, place the bag in the refrigerator to thaw overnight. Then cook as desired.
What to Serve with Pork Tenderloin
- In the summer, I love to serve pork tenderloin with rice or biscuits and Grilled Vegetables, Tabouli Salad or Cucumber Tomato Salad.
- In the colder months, my family enjoys it with Mashed Potatoes, Roasted Green Beans or Homemade Mac and Cheese.
More Favorite Marinade Recipes
If you love this pork tenderloin marinade, you might also enjoy these marinade recipes. Also check out my Pork Rub recipe, my other favorite way to season pork tenderloin, pork chops and pulled pork!
Pork Tenderloin Marinade
- 3 tablespoons olive oil
- 3 tablespoons low sodium soy sauce
- 3 tablespoons lemon juice
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 6 cloves garlic, minced
- 1 teaspoon dried oregano, or Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1-1.5 pound pork tenderloin
- In a small mixing bowl, combine the olive oil, soy sauce, lemon juice, brown sugar, Dijon mustard, garlic, dried oregano, salt and pepper. Whisk to mix. If desired, reserve 2 tablespoons of marinade in a separate small dish to brush on the pork partway through cooking.
- Trim any silver skin off of the pork tenderloin. Place the pork in a large zip-top plastic bag. Pour the marinade into the bag with the pork and seal.
- Marinate in the refrigerator for at least 1 hour and up to 12 hours or overnight.
- After marinating, you can cook the pork tenderloin on the grill, in the oven or in the air fryer.
- To grill: Heat grill to medium heat. Grill the pork tenderloin (discard any used marinade) over medium heat with the grill closed for 15-25 minutes, turning every few minutes, until the center of the tenderloin reaches 145° F. If desired, brush pork with the reserved 2 tablespoons of marinade when it has just a few minutes left on the grill. Let pork rest for 5 minutes before slicing and serving.
- To bake: Preheat oven to 400° F. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. (If you do not have an oven-safe skillet you can transfer the pork to a baking dish after browning it.) Add the pork to the pan, discarding the extra marinade. Brown on all sides, 1-2 minutes per side. Transfer to the oven and bake for 20-25 minutes, or until the internal temperature of the pork reaches 145° F. Let rest for 5 minutes before slicing and serving.
- To cook in the air fryer: Preheat the air fryer to 380° F for 5 minutes. Air fry the pork at 380° F for 10 minutes. Then flip the tenderloin over and continue cooking for 8-16 more minutes, or until the center of the pork registers 145° F on an instant read thermometer. Let it rest for 5 minutes before serving.
Yummy ?.
Easy to make.
This was very good. I added 3Tbl of balsamic vinegar also, saved some of the marinade before putting it on the meat and made a sauce to go on the meat after cooking. Had raves from the whole family.
I did not expect this to be THAT good! Tender and super juicy! My tenderloin came in two skinnier pieces and I was worried about it drying out, so I cooked it for 15 min with foil over it, then 15 without. Came out perfect!
Remembered to make the marinade at 10:00 p.m. the night before exactly as written with some iginger added. Tonight I browned it in my cast iron skillet and set it in the oven to 145°. Absolutely fabulous. Thank you so much!
Could I cook the tenderloin in the crockpot after marinading?
Yes! See my Crockpot Pork Tenderloin recipe for a guide on the cook time.