I keep an Easy Pork Tenderloin Marinade in my recipe box because it mixes pantry staples into a quick, versatile blend that’s perfect for summer grilling, the oven, or the stove.

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I’m excited to share a Pork Tenderloin Marinade that’s stupidly simple but packs real flavor. I call it my Easy Pork Tenderloin Marinade because a few pantry staples like garlic and Dijon mustard do all the heavy lifting, and honestly you’ll wonder why you ever overcomplicated things.

It’s the kind of mix that makes you want to flip through Pork Tenderloin Marinade Recipes Grilled, try it different ways, then come back to this one. I toss the tenderloin in, let it sit a bit, then grill or roast, and every time people ask for the recipe like it’s some big secret.

Ingredients

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Pork tenderloin, lean protein, cooks fast, mild flavor, soaks up marinades.
Olive oil, healthy fat, adds richness and helps carry flavors dont overdo.
Soy sauce, salty umami punch, some sodium, deepens savory taste.
Balsamic vinegar or lemon, bright acid, balances sweetness, gives tang.
Dijon mustard, sharp and slightly spicy, emulsifies marinade, adds zip.
Honey or brown sugar, sweetener, aids browning and glaze use sparingly.
Garlic, pungent aromatic, brings savory depth and subtle heat.
Rosemary, piney herb earthy aroma that complements pork, use fresh.
Black pepper, warm bite, enhances other spices, small amount goes far.
Worcestershire sauce complex umami, tangy depth without adding much salt.

Ingredient Quantities

1 to 1 1/2 pounds pork tenderloin (about 1 large or 2 small)

1/4 cup olive oil

1/4 cup low sodium soy sauce

2 tablespoons balsamic vinegar or fresh lemon juice

2 tablespoons Dijon mustard

2 tablespoons honey (or packed brown sugar)

2 tablespoons Worcestershire sauce

3 cloves garlic minced

1 teaspoon dried rosemary or 1 tablespoon fresh, chopped

1/2 teaspoon freshly ground black pepper

1/4 to 1/2 teaspoon kosher salt, to taste (optional if using regular soy sauce)

1/4 teaspoon red pepper flakes (optional)

How to Make this

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1. In a bowl whisk together 1/4 cup olive oil, 1/4 cup low sodium soy sauce, 2 tbsp balsamic vinegar or fresh lemon juice, 2 tbsp Dijon mustard, 2 tbsp honey or packed brown sugar, 2 tbsp Worcestershire sauce, 3 cloves minced garlic, 1 tsp dried rosemary or 1 tbsp fresh chopped, 1/2 tsp freshly ground black pepper, 1/4 to 1/2 tsp kosher salt to taste (optional) and 1/4 tsp red pepper flakes (optional) until smooth.

2. Trim any silver skin from 1 to 1 1/2 pounds pork tenderloin and pat it dry with paper towels so the marinade sticks better.

3. Put the pork in a zip-top bag or a shallow dish, pour the marinade over it, press out excess air and massage the liquid into the meat so it’s evenly coated.

4. Refrigerate at least 30 minutes, up to overnight for best flavor; if you’re short on time even 15 to 30 minutes helps. Tip: if you want a sauce reserve 1/4 cup of the marinade before adding the pork.

5. When ready to cook pull the pork out 20 to 30 minutes early so it comes close to room temperature, then pat it dry again for a better sear.

6. Heat your grill to medium-high about 400°F, or preheat oven to 400°F, or heat a heavy skillet over medium-high and add a little oil.

7. Sear the tenderloin on all sides: grill or skillet sear 2 to 3 minutes per side until nicely browned.

8. Finish cooking: on the grill move to indirect heat and cook until an instant-read thermometer reads 145°F (about another 10 to 15 minutes depending on size), in the oven roast at 400°F about 15 to 25 minutes until 145°F, or after skillet sear transfer to the oven to finish. Always rely on thermometer not time alone.

9. Rest the pork loosely tented with foil 5 to 10 minutes before slicing across the grain into medallions so the juices redistribute.

10. If you reserved marinade bring it to a rolling boil for several minutes to kill bacteria then simmer to reduce and thicken, brush over sliced pork or serve on the side. Quick tips: dont overcook it or it gets dry, a squeeze of lemon or a drizzle of olive oil at the end brightens the flavors, leftovers are great in salads or sandwiches.

Equipment Needed

1. Medium mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Zip-top bag or shallow dish for marinating
5. Paper towels
6. Instant-read meat thermometer
7. Heavy skillet or grill (or roasting pan if finishing in oven)
8. Tongs, sharp knife and a cutting board

FAQ

Q: How long should I marinate the pork? A: Aim for 1 to 4 hours for good flavor. You can go up to 8 to 12 hours for a stronger taste but try not to pass 24 hours since the acid in the vinegar or lemon can start to make the meat mushy.

Q: Do I need to refrigerate while marinating? A: Yes always marinate in the fridge. Leaving raw pork at room temp raises food safety risks. Use a zip top bag or airtight container and press out extra air so the marinade hugs the meat.

Q: Can I use this marinade on other meats? A: Totally. It works great on pork chops, a pork loin, or even chicken. Thin cuts need less time, like 30 minutes to 2 hours, while bigger roasts can handle longer but watch the acid again.

Q: How should I cook the tenderloin and what temp do I look for? A: Sear the outside in a hot pan for color then finish in a 400 degree oven until the internal temp reaches 145 degrees F, then rest the meat for 5 to 10 minutes before slicing.

Q: Can I turn the leftover marinade into a glaze? A: Yes, but first boil the used marinade for at least 1 to 2 minutes to kill bacteria. Then simmer to reduce and thicken until syrupy and brush it on near the end of cooking.

Q: Any easy swaps for soy sauce or honey? A: Use coconut aminos if you need soy free, or low sodium soy sauce if you want less salt. For the sweet note try maple syrup or packed brown sugar if you dont have honey.

Pork Tenderloin Marinade Recipe Substitutions and Variations

Olive oil
- Avocado oil, neutral flavor and higher smoke point, swap 1:1
- Canola or vegetable oil, neutral and cheap, use the same amount
- Melted butter or ghee, gives a richer, more savory finish and helps sear the pork
- Toasted sesame oil, very strong so use sparingly (about 1 teaspoon per tablespoon of oil)
Low sodium soy sauce
- Tamari, gluten free and same umami punch, 1:1 swap
- Coconut aminos, milder and slightly sweeter, you might want a bit more to taste
- Regular soy sauce, works fine but reduce other added salt
- Liquid aminos, similar savory note and salt level, use 1:1
Balsamic vinegar or fresh lemon juice
- Apple cider vinegar, milder and fruitier, swap equal parts
- Red wine vinegar, brighter acid for a sharper kick, 1:1 swap
- Rice vinegar, very mild so good if you want less bite
- Lime juice, similar acidity with a slightly different citrus vibe
Honey (or packed brown sugar)
- Maple syrup, equal sweetness and same amount works well
- Agave nectar, a bit sweeter so use slightly less
- Granulated or packed brown sugar, dissolve in a little warm liquid first so it mixes into the marinade
- Molasses, very robust and bitter sweet, use sparingly or mix with maple to balance

Pro Tips

1) Dont marinate forever — acid in the marinade will start to “cook” and soften the pork if you leave it too long. Overnight is fine but try not to go much past 12 hours. If youre short on time, score the surface or poke a few shallow holes with a fork so flavors get in quicker.

2) Get the meat close to room temp and pat it bone dry before searing. A dry surface gives a much better crust. Use a very hot pan or a hot grill and a high smoke point oil (canola or avocado) for searing, then finish over gentler heat. Don’t crowd the pan or you’ll steam instead of brown.

3) Use an instant read thermometer and plan for carryover cooking. Pull the pork when it’s about 5 degrees below your target since it will keep rising while it rests. Rest loosely under foil for 5 to 10 minutes so the juices re-distribute, then slice across the grain for the most tender medallions.

4) Save some marinade and boil it hard for several minutes before using as a sauce, or make a quick pan sauce with butter, a splash of vinegar or lemon, and a sprig of fresh rosemary. A small squeeze of lemon or a drizzle of good olive oil right before serving brightens the flavors a lot.

Pork Tenderloin Marinade Recipe

Recipe by Sarah level

0.0 from 0 votes

I keep an Easy Pork Tenderloin Marinade in my recipe box because it mixes pantry staples into a quick, versatile blend that’s perfect for summer grilling, the oven, or the stove.

Servings

servings

Calories

380

kcal

Equipment: 1. Medium mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Zip-top bag or shallow dish for marinating
5. Paper towels
6. Instant-read meat thermometer
7. Heavy skillet or grill (or roasting pan if finishing in oven)
8. Tongs, sharp knife and a cutting board

Ingredients

1 to 1 1/2 pounds pork tenderloin (about 1 large or 2 small)
1/4 cup olive oil
1/4 cup low sodium soy sauce
2 tablespoons balsamic vinegar or fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons honey (or packed brown sugar)
2 tablespoons Worcestershire sauce
3 cloves garlic minced
1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon kosher salt, to taste (optional if using regular soy sauce)
1/4 teaspoon red pepper flakes (optional)

Directions

In a bowl whisk together 1/4 cup olive oil, 1/4 cup low sodium soy sauce, 2 tbsp balsamic vinegar or fresh lemon juice, 2 tbsp Dijon mustard, 2 tbsp honey or packed brown sugar, 2 tbsp Worcestershire sauce, 3 cloves minced garlic, 1 tsp dried rosemary or 1 tbsp fresh chopped, 1/2 tsp freshly ground black pepper, 1/4 to 1/2 tsp kosher salt to taste (optional) and 1/4 tsp red pepper flakes (optional) until smooth.
Trim any silver skin from 1 to 1 1/2 pounds pork tenderloin and pat it dry with paper towels so the marinade sticks better.
Put the pork in a zip-top bag or a shallow dish, pour the marinade over it, press out excess air and massage the liquid into the meat so it's evenly coated.
Refrigerate at least 30 minutes, up to overnight for best flavor; if you're short on time even 15 to 30 minutes helps. Tip: if you want a sauce reserve 1/4 cup of the marinade before adding the pork.
When ready to cook pull the pork out 20 to 30 minutes early so it comes close to room temperature, then pat it dry again for a better sear.
Heat your grill to medium-high about 400°F, or preheat oven to 400°F, or heat a heavy skillet over medium-high and add a little oil.
Sear the tenderloin on all sides: grill or skillet sear 2 to 3 minutes per side until nicely browned.
Finish cooking: on the grill move to indirect heat and cook until an instant-read thermometer reads 145°F (about another 10 to 15 minutes depending on size), in the oven roast at 400°F about 15 to 25 minutes until 145°F, or after skillet sear transfer to the oven to finish. Always rely on thermometer not time alone.
Rest the pork loosely tented with foil 5 to 10 minutes before slicing across the grain into medallions so the juices redistribute.
If you reserved marinade bring it to a rolling boil for several minutes to kill bacteria then simmer to reduce and thicken, brush over sliced pork or serve on the side. Quick tips: dont overcook it or it gets dry, a squeeze of lemon or a drizzle of olive oil at the end brightens the flavors, leftovers are great in salads or sandwiches.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.