This easy Pork Tenderloin Marinade makes juicy pork that’s flavor-packed and ultra-tender every time. It’s a perfectly-balanced 5-minute recipe, perfect for making pork tenderloin on the oven or grill!
Pork Tenderloin Marinade Ingredients
A good tenderloin marinade does two things: it seasons the meat all the way through and helps it caramelize when it hits a hot pan. This one does both.
- Olive oil: The fat base of the marinade. It helps the spices stick and encourages browning when the pork hits a hot pan.
- Lemon juice: The acid here. It tenderizes the meat slightly and brightens the overall flavor.
- Soy sauce: Adds savory, umami depth and helps the pork develop a beautiful caramelized crust during searing.
- Worcestershire sauce: Adds a slightly sweet, tangy complexity you can’t quite put your finger on but would miss if it wasn’t there.
- Kosher salt
- Black pepper
- Garlic (fresh or powder)
- Onion powder
- Dried parsley: Gives the marinade a warm, fresh flavor.
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
Here are some easy ways to switch it up or work with what you have.
- Add balsamic vinegar: Swap the lemon juice for balsamic for a richer, slightly sweeter marinade. Works especially well for oven roasting.
- Dijon pork tenderloin marinade: Add 1 tbsp Dijon mustard to this base for a tangy kick and extra crust when seared.
- Pork tenderloin marinades and rubs combined: Marinate for 2 hours, then pat dry and press on a simple spice rub before searing for a double layer of flavor.
- Gluten-free swap: Use tamari or coconut aminos in place of soy sauce and Worcestershire.
- Italian seasoning: Add 1 tsp of Italian seasoning to the marinade for an herb-forward twist.
- Works on chicken too: This is one of my favorite all-purpose marinades. Use it on chicken thighs or breasts. Cooking times will differ — check out my teriyaki chicken marinade for a comparison of how marinades work on poultry.
- Pork loin marinade: This works on pork loin too. Just increase the marinating time to 8 to 12 hours since it’s a larger, thicker cut.
Looking for more pork tenderloin recipe ideas? My air fryer pork tenderloin and chipotle pulled pork tenderloin are two of my favs.
Grab These Tools
Here’s what you’ll need to make this marinated pork tenderloin from start to finish.
- Gallon-sized resealable bag or shallow dish: For marinating. A bag works best since it keeps the pork fully coated with less marinade needed.
- Whisk and medium bowl: For mixing the marinade ingredients before adding the pork.
- Oven-safe skillet: Cast iron is ideal. You’ll sear and finish roasting in the same pan.
- Instant-read thermometer: Essential for getting the internal temperature to exactly 145°F (63°C) without overcooking.
- Cutting board: For resting and slicing the pork after it comes out of the oven.
- Tongs: For turning the pork during searing.
How to Make Pork Tenderloin Marinade: An Easy Guide
This simple pork tenderloin marinade comes together in one bowl in about 5 minutes. Here’s the full process from mixing to serving.
Whisk the Marinade
Combine the ingredients by whisking together until combined. You can also use a food processor or mini blender.
Marinate the Pork
Place the pork tenderloin in a gallon-sized resealable bag or a shallow dish. Pour the marinade over top and turn to coat. Refrigerate for at least 2 hours. Eight to 12 hours gives the best flavor, and you can go up to 24 hours if you’re planning ahead.
Sear the Pork
Pull the pork from the marinade and pat it dry with paper towels. Heat an oven-safe skillet over medium-high heat with a splash of oil, then sear the tenderloin 2 minutes per side until a dark, caramelized crust forms all over.
Roast to 145°F (63°C)
Transfer the skillet to a preheated 400°F (200°C) oven. Roast 15 to 25 minutes. A thinner tenderloin will be done closer to 15 minutes; a larger, thicker one may take the full 25. Start checking with an instant-read thermometer at the 15-minute mark and pull it at exactly 145°F (63°C).
Rest on a Cutting Board
Transfer the pork to a cutting board and tent loosely with foil. Rest for 10 minutes before slicing. This is non-negotiable. Slicing too soon pushes all the juices out onto the cutting board instead of keeping them in the meat.
Make the Quick Glaze (Optional)
While the pork rests, you can pour reserved marinade into a small saucepan. Add 1/2 cup of water and bring it to a rolling boil, then simmer 5 minutes until slightly thickened. Simmering for 5 minutes also kills any raw pork bacteria, making the marinade safe to use as a sauce.
No need to make a separate Pork Gravy.
Slice and Serve
Slice the pork into 1/2-inch medallions. Fan them out on a serving plate and add a pinch of salt at the end if it needs it.
5 Common Mistakes When Making Pork Tenderloin Marinade
Here are the most frequent mix-ups to avoid when making marinated pork tenderloin:
- Not patting the pork dry before searing: Wet meat steams instead of sears. Even after marinating, pat the surface very dry with paper towels before it hits the hot pan. This is how you get that dark, caramelized crust.
- Marinating too long: Longer is not always better with pork tenderloin. More than 24 hours and the acid in the lemon juice starts to break down the surface texture in a way that gets mushy rather than tender.
- Overcooking: This is the number one mistake with pork tenderloin, marinade or no marinade. Pull it at 145°F (63°C). It will look slightly pink in the center and that is correct and safe.
- Skipping the rest: Ten minutes of resting on the cutting board before slicing keeps the meat juicy. Cut into it too soon and all that flavor ends up on the board, not on your plate.
- Using leftover marinade without boiling it first: Always bring the reserved marinade to a full rolling boil and simmer for at least 5 minutes before using it as a sauce. This kills any bacteria from the raw meat.
Make Ahead and Storage
This marinade is great for meal prep. Mix it Sunday and have marinated pork ready to cook all week.
Storing Leftovers
- Fridge: Store cooked sliced pork in an airtight container for up to 3 days. Keep any leftover glaze separately.
- Marinade only: You can mix the marinade and keep it in the fridge in a sealed jar for up to 5 days before using it.
- Meal prep: Leftover sliced marinated pork is excellent in grain bowls, wraps, sandwiches, or tossed with pasta and vegetables for a quick lunch.
Freezing
- Freeze raw in the marinade: Place the uncooked pork and marinade together in a freezer bag. Freeze up to 3 months. The pork marinates as it thaws in the fridge overnight.
- Freeze cooked pork: Wrap tightly in plastic then foil and freeze up to 3 months. Thaw in the fridge overnight before reheating.
Reheating Pork Tenderloin
- Oven: Cover with foil and reheat at 300°F for 10 to 15 minutes to keep the slices moist.
- Microwave: Reheat in short bursts at medium power. Add a splash of broth or water to the container before covering.
- Keep the heat low: Pork tenderloin is lean. It dries out fast if reheated at high heat. Low and slow is the move.
How to Serve This Marinated Pork Tenderloin Recipe
I use this as my go-to marinade for pork tenderloin in the oven, but it’s just as good for grilled pork tenderloin in the warmer months. For a different approach to pork altogether, my try it on my roast pork loin recipe.
Side Dishes for Marinated Pork Tenderloin
This easy marinated pork tenderloin pairs with just about any side. Here are my favorites:
- Mashed potatoes: The glaze doubles perfectly as a gravy. Classic pairing for a reason.
- Instant Pot rice: Ready in 15 minutes and great for soaking up the reduced marinade glaze.
- Pan-fried asparagus or green beans: Fast, simple, and lets the pork be the focus.
- A green salad: Keeps the meal light and fresh, especially on weeknights.
- Crusty no-knead bread: For mopping up every last drop of glaze from the plate.
Final Notes, Pro Tips + Science-Based Secrets
Here are the tips that make the biggest difference with this pork tenderloin marinade recipe.
- 8 to 12 hours is the sweet spot: Two hours gives decent results. Eight to twelve hours is where the flavor really gets into the meat. I like to mix the marinade the night before.
- Don’t skip the pat-dry step: Moisture on the surface of the meat prevents searing. After marinating, pat the pork very dry before it goes in the pan.
- Use an instant-read thermometer: Pull at 145°F (63°C) every time. This is the single most reliable way to cook pork tenderloin that’s tender and juicy, not dry.
- Always reserve some marinade before adding the pork: Set aside a portion before the raw meat goes in. This is what you’ll reduce into the glaze. Never use marinade that touched raw pork as a sauce without boiling it thoroughly first.
- The acid does real work: Lemon juice isn’t just for flavor; the acidity gently helps break down the muscle fibers, which contributes to a more tender final texture alongside the cooking.
- Freeze in the marinade: This is one of my favorite meal prep tricks. Combine raw pork and marinade in a freezer bag, freeze flat, and thaw in the fridge the night before cooking. It marinates as it thaws. Try it with my Teriyaki Chicken Marinade, too!
FAQs About Pork Tenderloin Marinade
Just skimming through? Here are some quick answers to commonly-asked questions.
Pork tenderloin should marinate for at least 2 hours, though 8 to 12 hours gives the best flavor. You can safely marinate it for up to 24 hours in the fridge. Beyond 24 hours, the acid in the marinade can start to affect the texture of the meat, making the surface slightly mushy.
The best marinade for pork tenderloin balances fat, acid, salt, and flavor. This recipe uses olive oil, lemon juice, soy sauce, Worcestershire, garlic, onion powder, and parsley. It works for pork tenderloin in the oven and for grilled pork tenderloin. For a sweeter version, add honey or brown sugar.
Yes, you can marinate pork tenderloin overnight. Eight to twelve hours is actually the ideal window for this marinade. The flavor gets right into the meat. Just keep it in a sealed bag or covered container in the fridge and you’re good to go the next day.
Yes, but only after you’ve cooked it thoroughly. Pour the reserved marinade into a small saucepan, add 1/2 cup of water to increase the volume and dilute the saltiness, bring it to a rolling boil, and simmer for at least 5 minutes. This kills any bacteria from the raw meat and reduces the liquid into a thicker, more flavorful glaze you can drizzle over the sliced pork.
Marinated pork tenderloin should reach an internal temperature of 145°F (63°C). At this temperature, the center will appear slightly pink, which is safe and correct. Use an instant-read thermometer in the thickest part of the meat. Rest for 10 minutes after cooking before slicing into medallions.
Yes. Combining raw pork tenderloin and marinade in a freezer-safe bag and freezing it flat is one of the best meal prep tricks going. The pork marinates as it thaws in the fridge overnight, so you get 8 to 12 hours of marinating time without any extra effort. Cook straight from thawed.
Yes, this is a great pork tenderloin marinade for grilling. Cook the marinated tenderloin over medium-high heat on a preheated grill, turning every 2 to 3 minutes, until the internal temperature hits 145°F (63°C). The soy sauce and Worcestershire help build a nice char on the outside.
The marinade itself is the same, but pork loin needs more time. Marinate for 8 to 24 hours since it is a thicker, denser cut. Roasting time increases significantly too. A pork loin marinade recipe should plan for at least 45 minutes in a 375°F oven, compared to 15 to 25 minutes for tenderloin.
Other Pork Recipes You’ll Love
- Slow Cooker Pork Shoulder
- Slow Cooker Pork Loin
- Pulled Pork Tenderloin with Chipotle BBQ Sauce
- Air Fryer Pork Loin
- Juicy Stuffed Pork Chops
Juicy Pork Tenderloin Marinade (5-Minute Prep!)
Video
Ingredients
Marinade:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp soy sauce
- 1 ½ tbsp Worcestershire sauce
- 1 tbsp minced fresh garlic (or 1 tsp garlic powder)
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 tsp onion powder
- 1 ½ tsp dried parsley (or 1 1/2 tbsp minced fresh parsley)
For Cooking:
- 1 pork tenderloin 1 to 1 1/2 lb, silver skin removed
- 2 tbsp neutral oil for searing
Instructions
- Whisk the marinade. Combine all marinade ingredients in a medium bowl or measuring jug. Whisk until fully combined.
- Marinate the pork. Place the tenderloin in a gallon-sized resealable bag. Pour in the marinade and seal, pressing out excess air. Turn to coat. Refrigerate for at least 2 hours, or up to 24 hours. Eight to 12 hours gives the best flavor.
Quick Oven Method:
- Sear. Remove the pork from the bag and pat very dry with paper towels.
- Heat an oven-safe skillet over medium-high heat with a splash of oil. Sear the tenderloin 2 minutes per side until a dark, caramelized crust forms all over.
- Roast. Transfer the skillet to a preheated 400°F (200°C) oven. Roast 15 to 25 minutes. Start checking with an instant-read thermometer at 15 minutes. Pull the pork at 145°F (63°C) in the thickest part.
- Rest. Transfer to a cutting board and tent loosely with foil. Rest 10 minutes before slicing.
Notes
- Silver skin: Always remove the tough silvery membrane before marinating. Slip a paring knife under one end and slide it along the meat to peel it away. It will not soften during cooking.
- Marinating time: Two hours is the minimum. Eight to 12 hours is ideal. Do not exceed 24 hours or the acid can affect the surface texture of the meat.
- Using leftover marinade safely: Never use marinade that touched raw pork as a sauce without boiling it first. Always bring to a full rolling boil if you want to serve it with the pork.
- Freeze in marinade: Place raw pork and marinade in a freezer bag and freeze flat for up to 3 months. The pork marinates as it thaws in the fridge overnight (great for meal prep).
- PRO TIP: If you have time, pat the meat dry and let it sit uncovered in the fridge for 30-60 minutes before cooking. The moving air in the fridge acts like a mini-dehydrator, giving you a world-class crust.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made the marinade ahead and let the tenderloin soak overnight — the flavor and tenderness were unbelievable. Grilled it Sunday and we had leftovers for sandwiches all week.