Recipes Pork Tenderloin Marinade

This pork tenderloin marinade recipe adds tons of flavor to tender and lean pork tenderloin, from easy pantry ingredients, perfect for grilling, roasting and more.

We've been cooking a lot of pork tenderloin in the Chili Pepper Madness home lately, my friends. We've always enjoyed pork tenderloin, but I've sort of fallen in love with it again recently.

I've made it a lot over the years. It's a great protein for us, lean and low in calories, and usually quite tender. The flavor is on the milder side, but that's totally fine as I have a secret weapon in building huge flavor with a nice level of zing.

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This recipe is different from my Pork Chop Marinade, which is equally delicious, but this particular marinade has been perfected specifically for pork tenderloin the way I like it.

It has just the right amount of zesty flavor, and it's really easy to customize to your own personal tastes. Ideal for any way you want to cook your tenderloin, whether you're grilling it, baking it, roasting it, cooking it on the stove top or in a slow cooker, or even chopping it up for something like a pork stir fry.

Marinate the Pork Tenderloin. Add the pork tenderloin to the bowl and cover with marinade. Or, use a large sealable baggie. Seal the bag and rub in the marinade. Marinate the pork tenderloin for 2 hours minimum, or up to 24 hours for the best flavor penetration.

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Boom! Done! Time to get cooking some pork tenderloin! It's so good, now matter how you make it. Huge flavor right here, my friends. I love this marinade.

I grilled my pork tenderloin this time, as you can see by the photos with those wonderful char marks, and served it sliced with some of my Spicy BBQ Sauce.

I love to toss in a sliced jalapeno, usually lightly grilled along with the tenderloin, as a bit of extra garnish and pops of heat and flavor. A favorite for me.

Pork Tenderloin Marinade

For grilling, heat the grill to medium-high heat and lightly oil the grates. Grill the pork tenderloin for 12 minutes, flipping once half way through. Move the tenderloin to indirect heat and continue cooking another couple minutes until the internal temperature reaches 145 degrees F for medium-rare, or 160 degrees F for well done when measured with a meat thermometer.

That's it, my friends. I hope you enjoy my pork tenderloin marinade recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #. I’ll be sure to share! Thanks! — Mike H.

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Pork tenderloin should measure 145 degrees F for medium-rare, or 160 degrees F for well done when measured with a meat thermometer.

Calories: 305 kcal Carbohydrates: 10 g Protein: 33 g Fat: 15 g Saturated Fat: 3 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 9 g Trans Fat: 1 g Cholesterol: 98 mg Sodium: 768 mg Potassium: 647 mg Fiber: 1 g Sugar: 9 g Vitamin A: 111 IU Vitamin C: 5 mg Calcium: 18 mg Iron: 2 mg

Did You Enjoy This Recipe? I love hearing how you like it and how you made it your own. Leave a comment below and tag @ on social media.This pork tenderloin marinade is a sweet and savory blend of olive oil, garlic, mustard, brown sugar and herbs. Marinated pork tenderloin can be

How To Make A Pork Tenderloin Marinade

Pork tenderloin is one of the most versatile cuts of meat. It’s great as slow cooker pork tenderloin, stuffed pork tenderloin, or simply cooked in a flavorful marinade. This marinade is also great on chicken and in other pork recipes.

I am all about using marinade recipes to infuse flavor into my meats, and this pork tenderloin marinade is one of my all time favorites. It produces tender and juicy results every time!

To make this recipe, you will need pork tenderloin, olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, parsley, thyme, salt, black pepper and garlic.

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Place all the ingredients in a bowl or resealable bag and mix to combine. Add the pork to the marinade and let it sit for at least one hour, or up to eight hours. Cook the pork as desired in a skillet or on the grill, then serve and enjoy.

You should marinate pork tenderloin for at least one hour. I recommend marinating your meat for a longer period of time for the best flavor, I try to let my pork marinate for at least 6-8 hours.

You can pan sear, grill, broil or bake your marinated pork. I typically sear my pork in a pan on the stove and then finish it in the oven, or I grill it. If the weather is nice, I grill outdoors. If it’s cold outside, I use my indoor grill pan on the stove top.

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Pork tenderloin should be cooked to an internal temperature of 145 degrees F. The easiest way to gauge if your pork is done is to insert a thermometer into the thickest part of your meat. Once you’ve reached the correct temperature, remove the pork from the heat and let it rest for 3 minutes before you slice it.

This is some of the best pork I’ve ever had – it’s the perfect blend of sweet and savory flavors and the meat pairs well with almost any side dish.

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

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This pork tenderloin marinade is a sweet and savory blend of olive oil, garlic, mustard, brown sugar and herbs. Marinated pork tenderloin can be grilled, broiled or sauteed for an easy dinner that the whole family will love!

Calories: 313 kcal | Carbohydrates: 5 g | Protein: 30 g | Fat: 14 g | Saturated Fat: 3 g | Cholesterol: 92 mg | Sodium: 757 mg | Potassium: 582 mg | Sugar: 4 g | Vitamin A: 85 IU | Vitamin C: 2.7 mg | Calcium: 17 mg | Iron: 1.8 mgThis 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.

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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!

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: Olive oil, soy sauce, Worcestershire sauce, brown sugar, honey, mustard, lemon juice, minced garlic, chopped parsley, rosemary, garlic powder, salt, pepper and pork tenderloin.

Juiciest Pork Tenderloin Marinade

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!

Pork Tenderloin Marinades

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.

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.

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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.

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Make sure you use a freezer-friendly bag. Squeeze out any excess air before zipping the bag close to