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This easy pork tenderloin marinade is quick and easy to make and is the best way to infuse flavor and moisture into the meat. It’s great for grilling, searing, and roasting.
I love marinades because they can single-handedly transform a simple protein into a flavor explosion. As much as I love my simple grilled pork tenderloin, when I want to change up the flavor or use another cooking method, nothing beats having this pork tenderloin marinade on hand!
Table of Contents
Why I love this recipe
- FAST. I use a specific combination of ingredients to infuse pork tenderloins in just 30 minutes. No need to marinate for longer!
- Pantry staples. You’ll likely not even need to go to a grocery store to get any of them.
- Perfect results every time. Regardless of which cooking method you choose, the pork will be juicy and tender, thanks to the savory and tangy marinade flavors.
Once you make this marinade, use it on my air fryer pork tenderloin and sous vide pork tenderloin.
Key Ingredients
- Olive oil. Its robust and fruity flavor adds depth to the marinade.
- Dijon mustard. Dijon is more peppery, tangy, and creamy than yellow mustard. Plus, it helps form a thin, flavorful crust on the surface of the meat.
- Soy sauce. The salty, umami undertones in soy sauce enhance pork’s natural meaty flavors.
- Worcestershire sauce. For an extra layer of sweet, savory, and tangy flavors.
- Garlic. Freshly minced garlic cloves.
- Kosher salt and black pepper. For seasoning and improving the flavor.
How to make pork tenderloin marinade
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1 – Assemble the marinade ingredients in small bowls.
Step 3 – Cook the pork tenderloin. Take the meat out of the marinade and cook using your preferred method.
Arman’s recipe tips
- Marinating meat in a ziplock bag is best for easy cleanup. But if you use a bowl, make sure it’s a glass or ceramic bowl. Metal bowls tend to react with the acid in the marinade, leaving an unpleasant metallic taste behind.
- Shake off the excess marinade from the pork, but do not pat it dry before cooking! This keeps a thin layer stuck on the surface, creating a gorgeous, golden crust when cooked.
Storage instructions
To store: Stir the marinade together and keep it in an airtight container in the refrigerator for 1 week. The used marinade, however, cannot be reused and stored away because it can harbor bacteria once it comes in contact with raw pork.
To freeze: Pour the marinade into a freezer-safe container and freeze for up to 2 months. Let it thaw in the fridge before using it.
Frequently asked questions
Leave the pork to soak in this marinade for 30 minutes. I also tested for 2 hours and overnight and noticed no difference. I don’t suggest marinating over 24 hours, though, as the pork fibers can break down.
You can, but here’s the thing: Despite their similar names, pork loin and pork tenderloin are two very different cuts of meat. The loin is larger and fattier, so it’s best cooked slowly and over low heat (slow-roasting, slow cooking, or smoking).
Yes, you can freeze pork tenderloin in the marinade. In fact, marinating the meat before freezing it can help infuse the flavors into the meat as it thaws.
More delicious marinades
- Lamb chop marinade
- Chicken thigh marinade
- Chicken drumstick marinade
- Tofu marinade
- 3-ingredient steak marinade
- 4-ingredient chicken marinade
Pork Tenderloin Marinade
Video
Ingredients
- 1/4 cup olive oil
- 1/4 cup Dijon mustard
- 3 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds pork tenderloin
Instructions
- Whisk together the olive oil and Dijon mustard until combined. Add the soy sauce, Worcestershire sauce, garlic, salt, and pepper and whisk well.
- Add the marinade to a large bowl or ziplock bag, then add the pork tenderloin to it. Allow the pork to marinate for 30 minutes before cooking.
- Preheat a grill or skillet over high heat. Once hot, remove the pork tenderloin from the ziplock bag and place it on the skillet/grill. Cook until the meat reaches an internal temperature of 145F.
Notes
- For a honey mustard marinade, follow the recipe, but add 3 to 4 tablespoons of honey and/or brown sugar.
- For an Asian-inspired marinade, swap the Dijon for hoisin or oyster sauce and cut half of the olive oil with sesame oil.
- Make it gluten-free, by swapping the soy sauce and Worcestershire sauce for 3 tablespoons of gluten-free soy sauce, tamari, or coconut aminos.
Family favorite! A go to recipe in our house
Love to hear that, Chris!
This pork marinade is smashing, our new go to recipe
This tasted amazing! I used this marinade for bbq pork loin sandwiches (in conjunction with the keto bbq sauce recipe). It made the pork so much more tender and savory. My house was smelling divine with it in the oven. Made a great Passover meal and everyone loved it. I’ll be using this marinade with all red meats from now on. Thanks again Arman!
Aw, you are so sweet!
Thanks you. The recipes look delicious
Great marinade. I think it would work on lamb also.
What size pork loin will this marinade cover?
Thank you!
Up to 2 pounds 🙂