Easy Pork Tenderloin Marinade
This perfectly balanced Easy Pork Tenderloin Marinade is a simple way to infuse delicious flavor into your grilled pork!
Marinades are liquids with an acid and seasonings that will tenderize as well as create a moist, tasty dish!
Why You Must Make
- It complements the pork perfectly with a combination of sweet and savory flavors.
- Grilling adds a bonus of smoky nuances.
- The pork is fork-tender since the lemon juice in the marinade acts as a tenderizer.
- Kitchen Staples – Olive oil, Brown Sugar, Kosher Salt, Freshly Ground Black Pepper, Soy Sauce, Garlic
- Pork tenderloin – Have your butcher remove any silverskin which is tough or you can do it at home with a sharp knife. Just slide your knife right beneath the layer to pull the edge up, then pull off.
- Dijon Mustard – I use Grey Poupon
- Lemon Juice – Always freshly squeezed, never bottled. You can keep the leftover lemon juice in the freezer for future recipes. I use a small Rubbermaid container.
- Fresh Thyme – In a pinch you can use dried herbs in place of fresh herbs. Use 1 teaspoon for each tablespoon.
- PRO-Tip: Marinate in either a gallon Ziploc bag or a non-reactive dish (glass, Pyrex, or ceramic). The acid in the marinade can react with metal so avoid using a metal pan to marinate.
- Pork can be marinated for up to 12 hours. Marinating for 24+ hours could possibly break down the muscle fibers and make the meat mushy, dry or tough.
- PRO-Tip: Marinate in the refrigerator, but the pork should be brought out and kept at room temperature for 30-60 minutes before grilling. This will help for more even cooking.
- Grill to at least 135°, then cover with foil to rest for 10 minutes to allow the juices to redistribute and the internal temperature to rise another 10° to 145°, the FDA’s recommendation for safety.
- The brown sugar and oil in the marinade may flare up during grilling, so having a water bottle nearby helps to minimize unwanted charring.
- If you can’t grill this pork, you can roast it in the oven. Just check the temperature with a meat thermometer for doneness.
Frequently Asked Questions
When seasoning pork or putting together a marinade, the flavors from garlic, mustard, and ginger go great with pork. Also, consider herbs like thyme, oregano, rosemary, and sage along with celery seed which also pair well with pork.
A classic pairing is pork and apples, so saute some apples in butter with just a light sprinkle of sugar or make homemade applesauce to serve with your pork dish. Roasted potatoes, twice-baked potatoes, a green salad, and roasted vegetables are excellent options to round out your meal.
To get the most flavor from your marinade, pork should marinate 3-12 hours. Check out my post with loads of marinade recipes and tips for more details.
You May Also Like:
- Grilled Pork Chop Marinade
- Apple Mustard Pork Tenderloin
- Maple Grilled Pork Chops
- The Best Pork Marinade
- More of the Best Grilled Recipes
Easy Pork Tenderloin Marinade
A well balanced sweet and savory marinade adds delicious flavor to pork tenderloin.
- 2 pork tenderloins, should total 2-2½ pounds, trimmed
- ¼ cup olive oil
- 3 tablespoons brown sugar
- 2 teaspoons Dijon mustard
- 3 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- In a large Pyrex measuring up or mixing bowl, whisk together all the marinade ingredients.
- Place the pork in a large Ziploc bag or a Pyrex casserole dish.
- Add the marinade to the bag or dish, turning the pork so that all sides are coated with marinade.
- If using a dish, cover with plastic wrap. Place in the refigerator and marinate for up to 12 hours, turning 2 or 3 times.
- Grill until the internal temperature reaches 135°. Place the pork on a platter, cover with foil, and let rest for 10 minutes before slicing and serving.
- Toss marinade.
This recipe is adapted from Dinner at the Zoo.
If you don't have fresh thyme, you may use 1 teaspoon of dried thyme for the 1 tablespoon of fresh.
Covering the pork with foil and letting it rest will allow the internal temperature to rise to 145°, the FDA's recommended serving temperature.
Never reuse the marinade as it's contaminated with raw meat juices.
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Amount Per Serving: Calories: 151Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 21mgSodium: 711mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 8g
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8 Comments on “Easy Pork Tenderloin Marinade”
Really delicious recipe. I love it yummy!!! It’s really awesome
Loved how this turned out. It was perfect for my weekend dinner with friends.
Such a perfect blend of flavors! I will definitely make this again and again!!
Simply delicious and your tenderloin is cooked to perfection. We love cooking pork tenderloin on the grill low and slow so this recipe is very timely. Thank you and take care
What a fabulous combination of flavours. We adore pork tenderloin so we’ll definitely try this recipe.
For years I made the mistake of not marinating pork tenderloins and they always came out dry. However, once I did try a marinade, I never went back. A good marinade makes all of the difference and this one of yours looks like a fabulous marinade!
Your marinade sounds great and my thyme is exploding in the garden right now:@)
My pork tenderloin never came out so tender like yours. The marinade is simple but sounds really great.