The Best Pork Marinade

Years ago, I discovered the tastiest Best Pork Marinade for grilling made with fresh lemon juice, soy sauce, and Dijon mustard. It quickly became our go-to pork tenderloin recipe for company.

When I found some beautiful frenched pork chops, I turned to this terrific pork marinade recipe to infuse delicious flavor into every morsel.

Why You Must Make

• There’s something about this combination of flavors in this pork chop marinade that works so well. It’s a magical mixture!
• Make sure to marinate your pork overnight for the best flavor absorption. Getting this done the night before makes it perfect for company. But getting your pork into this marinade early in the morning, then grilling that evening works well, too.
• If you usually just salt and pepper your pork before cooking, you’ll love how moist and flavorful this marinade makes it.

Ingredient Notes

Let’s go through each ingredient in this flavor-packed marinade one by one:

• PRO-Tip: Dry white wine is a flavor enhancer. Like salt, alcohol boosts the taste of a dish. Since the pork will be grilled, almost all of the alcohol will be cooked off. I keep a bottle of dry vermouth in the fridge for when I don’t have a bottle of white wine open.
• Vegetable oil helps to add moisture and lessen the chance of the pork sticking to the grill.
• Dry White Wine – Alcohol is a flavor enhancer and will also help tenderize the pork due to its acidity.
• Dijon Mustard – Adds wonderful tangy, pungent flavor.
• Soy Sauce – Adds salt and umami, the savory sense of taste.
• Fresh Lemon Juice – Tenderizes plus balances the flavor.
• Onion – Adds flavors but also contains tenderizing enzymes.
• Celery Seed – Adds a unique, yet delicious flavor.
• Black pepper – Provides heat along with an earthy pungency.
• Pork Chops or Tenderloins (trimmed)

Recipe Tips

As mentioned above, at first this best pork marinade recipe was primarily used for pork tenderloin and was fed to many sets of dinner guests over the years. During the summer, when the weather is ripe for grilling, we marinate and grill some sort of pork a few times a month. And nine times out of ten, it’s this marinade recipe that’s used.

• Pork is able to take an overnight marinating time so it’s great to make this the night before.
• Always marinate in the refrigerator to prevent food-borne illnesses.
• Use a Ziploc bag for marinating. It makes it easy to flip over to ensure all surfaces absorb the marinade.
• Put the bag on a sheet pan when it’s in the refrigerator in case the bag leaks.
• Flip it at least once so that all sides of the pork are exposed to the marinade.
• If you’re marinating in a Ziploc bag, make sure to remove any excess air when you’re sealing it.
• This recipe is also great for pork tenderloin.
• Many guides recommend marinating pork for just 2-4 hours, but I’ve never had a change in texture from marinating overnight. But if you forget to put this together the night before, a shorter marination time should work fine.

Frequently Asked Questions

Serving Suggestions

• Tossed Salad with Homemade Ranch Dressing
• Summer Panzanella
• Honey Roasted Carrots
• Parmesan Roasted Asparagus
• Crispy Smashed Potatoes
• Peach Blueberry Galette
• Lemon Pound Cake

You May Also Like:

• Slow Cooker Pulled Pork from Fifteen Spatulas
• Cuban Mojo Marinated Pork from Food Charlatan
• Whiskey Marinated Pork Tenderloin
• Pork Chops Dijonnaise
• Glazed Pork Tenderloin
• Slow-Cooked Pork Carnitas
• Another Easy Pork Marinade
• Pork Scaloppine
• More Entree Recipes

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The Recipe:

The Best Pork Marinade

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Yield 6 servings

A delicious marinade that transform pork chops, pork tenderloin or a pork roast into a magnificent, flavorful entree.

Ingredients

• 1/2 cup dry white wine
• 2 tablespoons vegetable oil
• 6 tablespoons Dijon mustard
• 2 tablespoons soy sauce
• 2 tablespoons fresh lemon juice
• 2 tablespoons minced onion
• 1/2 teaspoon celery seed
• 1/2 teaspoon black pepper
• 6 pork chops or 3 pork tenderloins (trimmed)

Instructions

1. Add all ingredients except the pork to a gallon Ziploc bag. Seal and agitate until the mustard is incorporated.
2. Add your pork chops, remove excess air from the bag, and seal.
3. Refrigerate overnight, turning occasionally.
4. Grill pork chops or pork tenderloin to an internal temperature of 145 degrees.
5. Place on cutting board and cover with foil. Allow to rest 10 minutes before serving or slicing.

Notes

Adapted from Creme de Colorado cookbook.

Nutrition Information:

Yield:

6

Serving Size:

1 chop
Amount Per Serving: Calories: 463Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 163mgSodium: 809mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 52g

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