Pork Tenderloin Marinade

My pork tenderloin marinade needs just 7 ingredients and packs in sweet, savory, and tangy flavors. It works with any cooking method for pork. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings servings

Calories 47kcal

Author Arman Liew

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.

Video

Notes

Use this marinade in my air fryer pork tenderloin, Instant Pot pork tenderloin, sous vide pork tenderloin, and grilled pork tenderloin. You can also use it for any cut of pork or lean protein of choice.

This marinade works for up to 2 pounds of pork/protein.

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.

STORING COOKED PORK: Place leftovers in a shallow container and store in the fridge for up to 5 days.

Flavor variations

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.

Nutrition