Pork Tenderloin Marinade (Juicy + Flavorful)
Pork Tenderloin Marinade is quick and easy to make using simple ingredients, and it yields tender, juicy, marinated pork tenderloin that’s bursting with savory flavor in every bite!
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It's hard to beat a good marinade if you're aiming for meat that's juicy, tender, and infused with flavor all the way through. And that especially holds true with a lean cut like pork tenderloin. So whether you opt to grill your pork or bake it in the oven, this savory and delicious Pork Tenderloin Marinade is going to become your new go-to!
Ingredients
Pork Tenderloin Marinade is easy to throw together with ingredients you probably already have in your fridge and pantry.
- Olive oil. I typically use extra-virgin olive oil because I always already have it on hand, but regular olive oil will work just fine. You can also substitute other types of oil, if you like.
- Soy sauce. For rich, savory flavor...not to mention tenderizing power!
- Dried herbs + spices. Back in the old days, I made this recipe with a packet of store-bought Italian seasoning mix. But since I now prefer to avoid some of the additives found in that mix, I developed this Pork Tenderloin Marinade recipe to recreate the same herb combo from scratch. You'll need dried oregano, parsley, basil, and thyme, plus garlic powder, onion powder, freshly ground black pepper, and a smidge of sugar.
- Pork tenderloin. This marinade is enough for 2 ½ pounds of pork tenderloin, which will likely mean two separate tenderloins. You can cook them both at the same time or freeze the second one (right in the bag of marinade) for a later meal! Just be sure to buy pork tenderloin for this recipe and not pork loin, which is an entirely different cut of meat.
How to Make Pork Tenderloin Marinade
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
Making Pork Tenderloin Marinade is ridiculously simple. So I'm going to walk you through my favorite way to cook a marinated pork tenderloin as well!
- Measure the Pork Tenderloin Marinade ingredients into a bowl or a 2-cup (or larger) measuring cup. Whisk until thoroughly combined.
- Trim each pork tenderloin of any “silver skin” membrane by gently sliding a knife under it and peeling away.
- Add the pork tenderloins to a gallon-sized zip-top plastic bag. Pour the marinade on top. Squeeze the air out of the bag, zip the top, and massage the marinade into the pork, making sure it’s coated on all sides. Place the bag in a dish (to catch any leaks) and refrigerate for 24 hours up to 3 days. Turn the bag a few times during marinating, if possible, to ensure even development of flavor!
- Remove the bag of Pork Tenderloin Marinade from the fridge to start coming to room temperature. Arrange an oven rack in the center position of the oven and preheat to 425°F. Use tongs to remove the pork tenderloin from the marinade onto a plate. Pat it dry with paper towels.
- Add 1 to 2 tablespoons of oil to a largem oven-safe Dutch oven or pot set over medium-high heat. Add the pork tenderloins and cook, for about 1 to 2 minutes per side, until evenly browned. (The pork tenderloin won't be cooked through at this point.)
- Insert a heat-safe thermometer into the thickest part of the pork tenderloin and transfer the pot to the oven. Roast for 10 minutes, flip the tenderloins, and then continue cooking until the thermometer reaches 145°F.
- Use pot holders to remove the pot from the oven. Transfer each pork tenderloin to a sheet of foil and tightly wrap. Allow to rest for 20 to 30 minutes.
- Unwrap the marinated pork tenderloins, transfer to a cutting board, and slice. Drizzle any juices back over the sliced pork.
ENJOY!
While Pork Tenderloin Marinade indeed makes for ultra-juicy pork, all of those juices are going to leak straight out onto the cutting board if you don't allow your tenderloins to properly rest before slicing them!
So as explained above, my preference is to wrap the tenderloins in foil (to help them stay warm) and allow them to rest for up to 30 minutes (if possible) before serving.
Grilling Directions
If you prefer to grill your marinated pork tenderloin as opposed to cooking it in the oven, it's easy to do so! (Just keep in mind that if your pork tenderloin is on the particularly small side, you'll probably need to cut down on the suggested times below by a few minutes.)
Preheat your grill to high heat (around 450°F). Place the tenderloin on the grill, shut the lid, and cook for 7 minutes.
Flip the tenderloin over, shut the lid again, and cook for 5 more minutes.
Turn off the grill OR move the pork tenderloin over indirect heat (depending on what type of grill you're using). Insert a meat thermometer into the thickest part of the tenderloin and cook until it reaches 145°F.
Remove from the grill, wrap in foil, and rest as directed in the recipe.
How Long to Marinate + Freezing Instructions
I feel like this Pork Tenderloin Marinade results in the juiciest, most flavorful pork when it has enough time to work. So I recommend marinating it in the refrigerator for at least 24 hours, but ideally up to 3 days.
It's also possible to freeze this Pork Tenderloin Marinade recipe. Go ahead and use freezer-thickness zip-top bags if you know you're going to be popping them in the freezer. And I still recommend resting them in a dish to save your freezer from any potential marinade leakage!
Since this Pork Tenderloin Marinade recipe makes two tenderloins, I often cook one immediately and then freeze the other one for a future meal. I simply transfer the bag to the refrigerator to start thawing 24 to 48 hours before I want to cook it.
This recipe is also perfect for meal prep since it's so amenable to freezing! I've been known to buy several multi-packs of pork tenderloin at Costco, whisk up a big batch of Pork Tenderloin Marinade, and then divvy everything into freezer bags for effortless future dinners!
What to Serve with Pork Tenderloin Marinade
This Pork Tenderloin Marinade is simple enough in flavor that it will complement a variety of sides! A few ideas:
- Potato salad. From German Potato Salad to Greek Yogurt + Herb Potato Salad.
- Pasta salad. Like simple Easy Pasta Salad or loaded Tortellini Pasta Salad.
- Fresh veggies. Such as German Cucumber Salad, Marinated Tomatoes, or Black Bean + Corn Salad.
- Roasted veggies. From Baked Parmesan Yellow Squash or Zucchini Rounds to Parmesan Roasted Broccoli or Garlic + Herb Roasted Potatoes.
- Beans. Whether humble Ranch Beans, zesty Charro Beans, or sweet Easy Baked Beans.
- Green salad. Dressed with your favorite salad dressing, of course!
So are you ready to enjoy the tastiest pork tenderloin this side (and other side) of the Mississippi?
Whether your sear it on the stove and roast it in the oven or fire up the grill, this Pork Tenderloin Marinade is sure to result in one spectacular meal. 🙂
More Tasty Pork Dinners
- Pork Tenderloin Medallions with Mushroom Gravy
- Slow Cooker Root Beer Pulled Pork
- The BEST Crockpot Ham
- Slow Cooker Carnitas
Pork Tenderloin Marinade (Juicy + Flavorful)
Video
Ingredients
FOR THE MARINADE:
- ⅓ cup olive oil, plus additional for searing
- ¼ cup soy sauce
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried basil
- ¼ teaspoon dried thyme
- 1 teaspoon sugar
- Freshly ground black pepper, to taste
FOR THE PORK:
- 2 ½ pounds pork tenderloin
Instructions
- Measure marinade ingredients into a 2-cup (or larger) measuring cup. Whisk until thoroughly combined.
- Trim pork tenderloins of any “silver skin” membrane by gently sliding a knife under it and peeling away.
- Add pork tenderloins to a gallon-sized zip-top plastic bag. Pour marinade on top. Squeeze the air out of the bag, zip the top, and massage marinade into the pork, making sure it’s coated on all sides. Place the bag in a dish (to catch any leaks) and refrigerate for 24 hours up to 3 days. Turn the bag a few times during marinating, if possible.
- Remove Pork Tenderloin Marinade from the refrigerator to start coming to room temperature. Position oven rack in center and preheat oven to 425°F. Use tongs to remove the pork tenderloins from the marinade onto a plate. Pat dry with paper towels.
- Add 1 to 2 tablespoons oil to a large oven-safe Dutch oven or pot set over medium-high heat.
- Add the pork tenderloins and sear, for about 1 to 2 minutes per side, until evenly browned (the inside will still be raw).
- Insert a thermometer into the thickest part of the pork tenderloin and transfer the pot to the oven. Roast for 10 minutes, flip tenderloins, and then continue cooking until the thermometer reaches 145°F.
- Use pot holders to remove the pot from the oven. Transfer the pork tenderloins to sheets of foil and tightly wrap. Allow to rest for 20 to 30 minutes before unwrapping, transferring to a cutting board, and slicing.
Equipment Needed
Notes
- Pork tenderloins are sold in various sizes and packages. This amount of marinade is enough for 2 ½ pounds of pork tenderloin, which will typically mean two pork tenderloins.
- For the juiciest, most flavorful pork tenderloin, I recommend marinating for closer to 3 days.
- I prefer searing my pork tenderloin in a deep Dutch oven (rather than a pan or skillet) because the higher sides of a Dutch oven help contain any oil splatters.
- Pork tenderloin in bag of marinade may be frozen for up to 6 months. Thaw for 24 hours in the refrigerator and cook as directed. I often marinate one pork tenderloin in the fridge while I pop the other one in the freezer for a future meal.
- Pork tenderloin may be grilled instead of seared/baked. Just keep in mind that if your pork tenderloin is on the particularly small side, you'll probably need to cut down on the suggested times below by a few minutes.
- GRILLING INSTRUCTIONS: (1.)Preheat your grill to high heat (around 450°F). Place the tenderloin on the grill, shut the lid, and cook for 7 minutes. (2.)Flip the tenderloin over, shut the lid again, and cook for 5 more minutes. (3.)Turn off the grill OR move the pork tenderloin over indirect heat (depending on what type of grill you're using). Insert a meat thermometer into the thickest part of the tenderloin and cook until it reaches 145°F. (4.)Remove from the grill, wrap in foil, and rest as directed in the recipe.
