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.
How to Make
- 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
- 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 cup 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 it with plastic wrap. Place in the refrigerator 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 the marinade. It's not safe to reuse.
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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