We absolutely love this marinade and cooking method because it produces the most juicy and flavorful pork. Give it a try, we’re sure you’ll agree! Pork tenderloin is one of those foods that we crave because of its texture and ability to take on flavors. Most of all, pork tenderloin cooks up so fast! We take advantage of just about any excuse we can to make it! Holidays, special occasions, Sunday dinners, or really, just about any night of the week. You can’t tear us away from our love for tenderloin!
For more delicious marinades, be sure to check out our always juicy chicken marinade and our popular salmon marinade that went viral on Facebook.
Why Our Recipe
- As easy as tossing ingredients into a bag.
- Pantry-staple ingredients that you probably already have on hand.
This marinade works wonders because it combines acids like lemon juice and white wine vinegar to tenderize the pork, making it super juicy. The olive oil keeps everything moist and helps spread the flavors evenly. Brown sugar adds a touch of sweetness and helps create a tasty crust when you cook it. Garlic, soy sauce, and ground mustard pack in tons of flavor, with soy sauce adding a savory depth and garlic giving it a nice kick. Plus, salt and pepper round everything out. It’s a simple but magical mix that turns your pork tenderloin into something amazing!
Ingredient Notes
- Pork Tenderloin: These typically come trimmed and ready to go. If you happen to get a tenderloin with a little silver skin or extra fat feel free to trim it off.
- Olive Oil: Extra virgin olive oil works best for its rich flavor, but regular olive oil can also be used.
- Brown Sugar: Light or dark brown sugar will work.
- Garlic: Freshly minced garlic cloves are recommended for the best flavor. If using pre-minced garlic from a jar, 1 teaspoon equals about one clove.
- Lemon Juice: Freshly squeezed lemon juice is ideal, but bottled lemon juice will work in a pinch.
- Soy Sauce: Regular soy sauce is recommended, but you can also use low-sodium.
- White Wine Vinegar: Apple cider vinegar or rice vinegar can be used as substitutes.
- Ground Mustard: If you don’t have ground mustard, you can use 1 teaspoon of Dijon mustard.
- Salt: Regular table salt works fine. Adjust to taste if needed.
Marinating Times
Quick Marinade: If you’re short on time, even a 30-minute marinade can add some nice flavor to your pork. It won’t be as intense, but it’s a good option if you’re in a hurry.
Optimal Time: Marinate your pork tenderloin for at least 4 hours. This gives the marinade enough time to penetrate the meat and infuse it with flavor.
Maximum Flavor: If you really want to pack in the flavor, let the pork marinate for up to 24 hours. This extended marinating time helps tenderize the meat further and really allows the pork to soak up the flavor.
Pink Center
Pork tenderloin should be a pale pink color in the middle. The USDA now recommends that pork be cooked to an internal temperature of 145 degrees Fahrenheit, where previously it was 165 degrees Fahrenheit. At 145 degrees Fahrenheit, you will have the juiciest pork tenderloin possible which will be a pale shade of pink in the center, but still fully safe to eat. Pork tenderloin that is not pink in the middle has been overcooked and can easily dry out.
Don’t have an oven-safe skillet?
This recipe calls for you to sear your meat first on a stovetop, and then finish cooking in the oven. The most convenient way to do this is by using an oven-safe skillet, like cast iron. If you do not have an oven-safe skillet, place an oven-safe baking pan (like a 9×13 pan) into the oven and preheat it. Once your meat has been seared on the stovetop, simply place it into the hot pan in the oven to finish.
Grilling Instructions
If you prefer to grill your tenderloin, you absolutely can! Preheat your grill to high heat (about 500 degrees Fahrenheit) before placing your tenderloin directly over the heat to grill for 15 minutes (with the lid closed), rotating every 2 to 3 minutes. If your pork begins to blacken too much, remove to indirect heat to finish cooking. We actually have an entire post with great instructions for Perfectly Juicy Grilled Pork Tenderloin.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container in the fridge for up to 5 days.
Reheat in a skillet over medium-low heat with a scant amount of oil in the pan until warmed through, flipping sides every minute or two.
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
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