Pork Tenderloin Marinade

Jan Valdez
Jan ValdezAssistant Recipe Producer at The Kitchn
I got into this field by spending 10 years working in Research & Development and Product Development test kitchens, testing new products and recipes. For nearly eight years, I was the Senior Culinary R&D Specialist at Weber headquarters, where all the grills are designed, engineered, and tested. I've helped launch numerous best-selling, top-rated grills across the globe (you should see my grill collection at home!). One of my proudest accomplishments happened years earlier, when I had the opportunity to visit the Good Housekeeping Institue in NYC after developing an award-winning Tropical Citrus Shrimp recipe that jumpstarted my career in test kitchens and food editing. Since then, I've worked at Serious Eats (one of my favorite food sites) and EatingWell as an updates editor. I'm passionate about both classic recipes and new, unique twists. I'm constantly learning and that's what makes food and cooking so fun (just ask me how to bake light and airy pavlovas on the grill – I've tested them countless times!).
published Aug 3, 2024
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overhead shot of sliced pork tenderloin on a platter, topped with herbs
Credit: Photo: Alex Lepe; Food Styling: Spencer Richards

Make this super-flavorful marinade for your pork tenderloin, whether you roast it in the oven or cook it on the grill.

Serves4 to 6

Makes1 cup marinade

Prep10 minutes

Cook20 minutes to 25 minutes

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overhead shot of sliced pork tenderloin on a platter, topped with herbs
Credit: Photo: Alex Lepe; Food Styling: Spencer Richards

Pork tenderloin is the perfect weeknight dinner because there are so many easy ways to cook it — from roasting it in an oven, to cooking it in an air fryer, to throwing it on the grill in the summer. In fact, I always like to make two at a time so that I’ll have leftover pork tenderloin for easy meals throughout the week. I love making pork tenderloin sandwiches the following day for lunch, or adding a few slices on top of a salad for a quick and satisfying dinner.

Pork tenderloin is a popular cut because it’s lean and quick-cooking (we’ve also got a helpful guide to all the common cuts of pork). Because it’s just as lean as boneless, skinless chicken breasts, a marinade is the most foolproof way to get super-flavorful, tender, and juicy pork every single time. Here’s how to make the best pork tenderloin marinade with garlic, fresh rosemary, and flavorful pantry ingredients that will have everyone asking you for the recipe.

Why You’ll Love It

  • The super-easy marinade is big on flavor. It delivers tender, juicy, and flavorful pork tenderloin. So say goodbye to dry, bland pork forever!
  • You can grill or roast the pork. Choose your ideal cooking method, depending on the weather, your cooking setup, or whatever works best for you.
Credit: Photo: Alex Lepe; Food Styling: Spencer Richards

Key Ingredients in Pork Tenderloin Marinade

  • Garlic: One of the key ingredients for any flavorful marinade.
  • Rosemary: Use fresh rosemary for maximum flavor. If you don’t have fresh rosemary, you can use 1 teaspoon of dried rosemary instead.
  • Light brown sugar: Adds some sweetness and gives the pork its charred, caramelized crust when cooked.
  • Soy sauce: Lends a deeply savory, umami flavor to the marinade.
  • Dijon mustard: Contributes some zip and also helps emulsify the ingredients.
  • Apple cider vinegar: Adds some acidity to balance out the savory and sweet flavors of the marinade.
  • Smoked paprika: Its smoky flavor works well with grilled or roasted pork tenderloin, but you can use regular paprika if you prefer.

How to Make Pork Tenderloin Marinade

  1. Make the marinade. In a medium bowl, add the chopped garlic, rosemary, light brown sugar, soy sauce, olive oil, Dijon mustard, apple cider vinegar, kosher salt, black pepper, Worcestershire sauce, and regular or smoked paprika. Whisk to combine.
  2. Marinate the pork. Marinate the pork tenderloins in the refrigerator for at least 4 hours or up to overnight.
  3. Cook the pork. Grill or roast the pork tenderloins until the internal temperature registers 140°F to 145°F in the thickest part.
Credit: Photo: Alex Lepe; Food Styling: Spencer Richards

Helpful Swaps

  • Tamari can be substituted for soy sauce for a gluten-free marinade.
  • For some heat, try adding spices like ancho chile powder, chipotle chile powder, or cayenne pepper.

Make-Ahead and Storage Tips

  • Make ahead: The pork tenderloins can be marinated and refrigerated up to 1 day ahead.
  • Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

What to Serve with Pork Tenderloin

Comments

Pork Tenderloin Marinade Recipe

Make this super-flavorful marinade for your pork tenderloin, whether you roast it in the oven or cook it on the grill.

Prep time 10 minutes

Cook time 20 minutes to 25 minutes

Makes 1 cup marinade

Serves 4 to 6

Nutritional Info

Ingredients

  • 2 cloves

    garlic

  • 2 large sprigs

    fresh rosemary

  • 1/4 cup

    packed light brown sugar

  • 1/4 cup

    soy sauce

  • 1/4 cup

    olive oil

  • 2 tablespoons

    Dijon mustard

  • 1 tablespoon

    apple cider vinegar

  • 1 teaspoon

    kosher salt

  • 1 teaspoon

    freshly ground black pepper

  • 1 teaspoon

    Worcestershire sauce

  • 1/2 teaspoon

    regular or smoked paprika

  • 2

    (1- to 1 1/2-pound) pork tenderloins

  • 1 tablespoon

    vegetable oil, if roasting

  • Chopped fresh parsley leaves, for garnish (optional)

Instructions

  1. Prepare the following, adding each to the same medium bowl as you complete it: Coarsely chop 2 garlic cloves; pick the leaves from 2 large fresh rosemary sprigs, then finely chop (about 1 tablespoon).

  2. Add 1/4 cup packed light brown sugar, 1/4 cup soy sauce, 1/4 cup olive oil, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon Worcestershire sauce, and 1/2 teaspoon regular or smoked paprika. Whisk to combine.

  3. Pour into a large zip-top bag. Pat 2 (1- to 1 1/2-pound) pork tenderloins dry with paper towels. Add to the bag, seal, and massage to coat the pork tenderloins evenly with the marinade. Refrigerate, flipping the bag halfway through, for at least 4 hours or up to overnight.

Option 1: Grilling

  1. Prepare an outdoor grill for zone cooking: For a gas grill, heat one half to medium-high heat (about 450°F to 500°F) and leave the other half unlit. For a charcoal grill, light a chimney of coals, pile the coals on one side of the grill, and leave the other side empty. Scrape the grill grates clean if needed.

  2. Remove the pork tenderloins from the marinade and let any excess drip off. Place the pork tenderloins over direct heat. Cover and cook, turning the tenderloins every 2 minutes, until well-browned on all sides, about 8 minutes total. Move to indirect heat and continue to grill until the internal temperature registers 140°F to 145°F in the thickest part, 12 to 17 minutes more.

  3. Transfer the pork tenderloins to a clean cutting board and tent loosely with aluminum foil. Let rest for 10 minutes before slicing crosswise. Garnish with chopped fresh parsley leaves if desired.

Option 2: Roasting

  1. Twenty minutes before you plan to cook, place a 12-inch cast iron skillet or ovenproof skillet on the middle rack in the oven and heat the oven to 450°F.

  2. Using oven mitts, carefully remove the hot skillet from the oven. Add 1 tablespoon vegetable oil and swirl to coat the bottom of the skillet. Remove the pork tenderloins from the marinade and pat dry with paper towels. Place them in the skillet.

  3. Return the pan to the oven and roast for 10 minutes. Flip the pork and roast until the internal temperature registers 140°F to 145°F in the thickest part, 10 to 15 minutes more.

  4. Transfer the pork tenderloins to a clean cutting board and tent loosely with aluminum foil. Let rest for 10 minutes before slicing crosswise. Garnish with chopped fresh parsley leaves if desired.

Recipe Notes

Make ahead: The pork tenderloins can be marinated and refrigerated up to 1 day ahead.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Filed in:
Dairy-Free
pork
Meat
Main Dish
quick
Make Ahead