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Slice marinated Pork Tenderloin recipe on a plate.
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5

Juicy Pork Tenderloin Marinade (5-Minute Prep!)

This is the perfect pork tenderloin marinade for the oven or the grill. Marinate for 2 hours minimum, or overnight for the deepest flavor.
Prep Time5 minutes
Cook Time25 minutes
MARINATE TIME1 day
Total Time1 day 30 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Pork Tenderloin, pork tenderloin marinade
Servings: 4
Author: Jennifer Pallian BSc, RD

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
US Customary - Metric

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.

Video

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

Calories: 231kcal | Carbohydrates: 2g | Protein: 24g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 271mg | Potassium: 499mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg