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My 7-ingredient pork tenderloin marinade is the best way to infuse flavor and moisture into pork tenderloin before grilling, searing, roasting, or air frying.
Once you make this marinade, use it on my grilled pork tenderloin, air fryer pork tenderloin, and sous vide pork tenderloin.
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.
Key Ingredients
Any great meat marinade needs acid, oil, and flavoring agents. And, of course, high-quality ingredients make all the difference! These are the marinade ingredients to make the best pork loin marinade:
- 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 – Make the marinade. Whisk the olive oil and Dijon mustard until combined, then stir in the remaining ingredients.
Step 2 – Marinate the pork tenderloin. Pour the marinade into a large bowl or ziplock bag. Place the pork in the bowl/bag, then leave it in the fridge to marinate.
Step 3 – Bring it to room temperature. Take the marinated pork tenderloin out of the fridge and place it on the counter for 30 to 60 minutes to bring it to room temperature.
Step 4 – Cook the pork tenderloin. Take the meat out of the marinade and cook using your preferred method.
What is the best way to cook pork tenderloin?
Marinated pork tenderloin is best cooked quickly and over high heat. You can do so by grilling, sear it in a skillet or pan, bake in a 400ºF degree oven, air frying, or in a water bath using a sous vide machine.
Avoid overcooking the pork, as it can quickly become tough and chewy. Use a meat thermometer to check for doneness – you’ll know it’s ready when it reaches an internal temperature of 145°F in the thickest part.
Bonus cooking tip- always let the pork rest for 5-10 minutes for the juices to redistribute.
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.
- 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.
Frequently asked questions
Leave the pork to soak in this marinade for 30 minutes. I tested also 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.
Pork Tenderloin Marinade
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
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.
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!
Great marinade. I think it would work on lamb also.
What size pork loin will this marinade cover?
Thank you!
Up to 2 pounds 🙂