This pork tenderloin marinade is a sweet and savory blend of olive oil, garlic, mustard, brown sugar and herbs. Marinated pork tenderloin can be grilled, broiled or sauteed for an easy dinner that the whole family will love!
Pork tenderloin is one of the most versatile cuts of meat, it’s great in the slow cooker, stuffed with savory fillings, or simply cooked in a flavorful marinade. This marinade is also great on chicken and pork chops.
I am all about using marinades to infuse flavor into my meats, and this pork tenderloin marinade is one of my all time favorites. It produces tender and juicy results every time, and can easily be doubled or tripled if you’re cooking a lot of meat for a crowd.
How do you make pork tenderloin marinade?
This recipe is a blend of olive oil, brown sugar, soy sauce, garlic, herbs and Dijon mustard. The marinade is whisked together, then poured over the pork loin. You can marinate your meat in a large bowl, or in a resealable gallon sized bag.
HOW LONG DO YOU MARINATE PORK TENDERLOIN?
Pork loin should be marinated for at least one hour. I recommend marinating your meat for a longer period of time for the best flavor, I try to let my pork marinate for at least 6-8 hours.
TIPS FOR PORK TENDERLOIN MARINADE
- This marinade can be made up to 3 days before you plan to use it. Simply store the marinade in the fridge until you’re ready to add your pork.
- You can really use any cut of pork for this marinade such as bone in pork chops, boneless pork chops or a pork loin roast.
- This marinade contains a little bit of brown sugar which adds great flavor, but can easily burn. Make sure your grill or pan is not overly hot before you add your meat!
PORK TENDERLOIN MARINADE VARIATIONS
While this recipe is delicious as-is, you can add other ingredients to customize it to your tastes.
- Spicy: Add crushed red pepper flakes or hot sauce to the marinade to taste.
- Asian: Use a blend of olive oil, toasted sesame oil, lime juice, soy sauce, brown sugar, ginger and garlic. Omit the parsley, thyme, lemon zest and Dijon mustard.
- Mexican: Use a blend of olive oil, lime juice, garlic, chili powder and onion powder. Omit the thyme, lemon zest and Dijon mustard.
How do you cook marinated pork tenderloin?
You can pan sear, grill, broil or bake your marinated pork. I typically sear my pork in a pan on the stove and then finish it in the oven, or I grill it. If the weather is nice, I grill outdoors. If it’s cold outside, I use my indoor grill pan on the stove top.
WHAT TEMPERATURE SHOULD PORK BE COOKED TO?
Pork tenderloin should be cooked to an internal temperature of 145 degrees F. The easiest way to gauge if your pork is done is to insert a thermometer into the thickest part of your meat. Once you’ve reached the correct temperature, remove the pork from the heat and let it rest for 3 minutes before you slice it.
This is some of the best pork I’ve ever had – it’s the perfect blend of sweet and savory flavors and the meat pairs well with almost any side dish.
More fabulous pork recipes
Pork Tenderloin Marinade
Ingredients
- 2 1/2 pounds pork tenderloin
- 1/2 cup olive oil
- 3 tablespoons brown sugar
- 2 teaspoons Dijon mustard
- 3 tablespoons soy sauce
- 1 1/2 teaspoons lemon zest
- 1 tablespoon parsley leaves chopped
- 1 tablespoon thyme leaves chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoons minced garlic
Instructions
- Place the pork tenderloin in a bowl or resealable gallon sized bag.
- In a medium sized bowl, whisk together the olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, parsley, thyme, salt, pepper and garlic.
- Pour the marinade over the meat. Marinate for at least 1 hour, or up to 8 hours.
- Grill, broil or saute the pork over medium high heat until a thermometer inserted into the center of the meat registers 145 degrees F. This typically takes about 15 minutes depending on the size of your tenderloins.
- Let the meat rest for 5 minutes, then slice and serve.
Gayle says
I used the Asian version and it’s totally delish.
Laura says
I really want to try the Asian version, but don’t know what the ratios of the ingredients should be. Please help! 🙂
Sara says
You would omit the parsley, thyme, lemon zest and Dijon mustard. Add 1 tablespoon sesame oil, 1 tablespoon lime juice, 1 1/2 teaspoons minced ginger.
Laura says
Thank you! I already marinated it with the traditional recipe before seeing your reply but will definitely try the asian version next time! Thank you so much! 🙂
Linda says
This was fantastic- actually liked it even more 2nd day as the lemon really came out of hiding. I did marinate overnight and grilled to perfection!
Jen says
can i use apple juice with this in addition or in lieu of brown sugar?
Sara says
That should be fine!
Kristina says
Recipe sounds great. Will anything bad happen if I marinate for almost 24 hours? Easier to prep the night before.
Sara says
That should be fine!
Donna says
For the Mexican version do you use the soy sauce?
Sara says
You would omit the soy sauce!
Glama J says
Delicious and foolproof. I grilled the tenderloin and served with roasted green beans and roasted baby yukon gold potatoes. This is my new signature dish for company.
Steve says
This marinade looks good. I have it marinating right now. I have a 3lb. Pork loin and I’m going to cook it in a smoker at 250-275 for two and a half hours. Wish me luck. I wish I had apple wood chips, but I’ll have to use hickory or pecan, which is what I have on hand.
Flora says
What temp for oven and how long?
Sara says
400 degrees for about 15-17 minutes!
Rosalie says
What temperature should I have my grill for 2 pounds pease of meat ?
Thx. Rosalie
Sara says
I do 400 degrees F!
ẞhuzie says
My husband and I grilled this wonderful dish. It was moist and the marinade crusted the meat perfectly. Even the leftovers were amazing. Thanks ….I only print recipes that deserve it.
RobinS. says
This is the first meal I’ve made for myself since my husband passed, nearly 10 months ago. And it’s the first meal that was SO delicious, I didn’t turn on the TV to distract me while I ate. I wanted to enjoy the whole experience. It’s a great recipe, which I’m so glad I came across. I had it with broccoli fritters (also another first), and the whole meal transported me to a 5-star restaurant. I heated the marinade that was in the bag I used to marinate the pork, and poured it over the sliced pieces. My my. What a fine meal. Thanks for such a fabulous contribution. I’ll be making it again … and again.
RobinS says
EDIT: This isn’t the first meal I’ve cook for myself since my husband passed (poor editing on my part). It’s the first meal. I’ve made since then that was restaurant-quality. He’d have loved it.
Karen and John Hufford says
so sorry to hear of your loss 🙁 must be so hard