Pork Tenderloin Marinade (Juicy + Flavorful)

Pork Tenderloin Marinade drizzled over sliced pork on board.

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!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 260kcal

Author Samantha Skaggs

Equipment

Large Dutch Oven

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.

Video

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.

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