Pork Tenderloin Marinade
Friend, You Have to Try This Pork Tenderloin Marinade
So, here’s the scoop–I once accidentally spent $18 on a pork tenderloin thinking it was going to be the fanciest thing at a BBQ, only to realize I had no idea what marinade to use. I called my mom, texted my aunt, and scrolled through a forum (and somehow ended up reading about somebody’s pet raccoon instead) before I finally cobbled together my own mix. And would you belive it, this pork tenderloin marinade ended up being the thing everyone asked for. Even cousin Billy, who normally only eats food shaped like dinosaurs, went back for seconds. True story.
Why You’ll Love This (Or At Least, Why I Do)
I make this when I actually want people to think I know what I’m doing in the kitchen. My family goes a little bit wild for it—the kids even eat it without the usual negotiation (“Three more bites and then you can have ice cream, promise!”). Also, if you’re pressed for time, you can do a quick 30 minute soak or just let it chill overnight. I had plenty of disasters with dry, sad pork–but not since this marinade wandered into my life. Oh, and no fancy-pants ingredients; pantry staples do the trick.
What You’ll Need (And What I Sub When I’m Out)
- 1/4 cup soy sauce (My grandma swore by Kikkoman, but honestly, store brand works)
- 3 tablespoons olive oil (Or vegetable oil–I’ve even used that random sesame oil once for a twist)
- 2 tablespoons honey (Also tried maple syrup…tasty! Just a bit thinner)
- 2 tablespoons brown sugar (Don’t have it? White sugar plus a teeny splash of molasses pulls it off)
- 3 cloves garlic, minced (Powder in a pinch, though I don’t tell anyone)
- 1 teaspoon Dijon mustard (Grainy or regular, or yellow if you must, but it’s different…you know?)
- 1 teaspoon apple cider vinegar (Lemon juice also acceptable. Or, one time, rice vinegar. Seemed fine.)
- 1/2 teaspoon ground black pepper (More if you’re into that sort of thing)
- 1–1.5 pounds pork tenderloin (Sometimes I use pork loin, it just needs a little longer to marinate)
Let’s Get Marinating (Don’t Stress, It’s Easy)
- Chuck all the marinade ingredients into a big zip-top bag or a (not-too-precious) baking dish. I usually do the liquids first so the honey gets whisked in easily. Use a fork or a whisk to give it a proper stir—this is where I usually sneak a taste. If you don’t, how will you know if you like it?!
- Drop the pork tenderloin into the marinade. Smoosh it around, make sure it’s well coated. (It always feels a bit squidgy, but that’s normal. It’s supposed to look messy at this point.)
- Seal your bag up and pop it in the fridge. Now, if you can, leave it for at least 4 hours. Overnight is honestly best, but sometimes I forget and it still tastes delicious after just an hour or so. Just flip the meat once or twice so it get’s a good soak on both sides.
- When you’re ready to cook, pull the pork out and let it sit at room temp for like 20-30 minutes. (Supposedly this makes it cook more evenly; I dunno, but I’ve made the mistake of skipping this and my pork was oddly tough.)
- Preheat your oven to 425F or fire up the grill to medium-high. Sear it in a hot pan or on the grill for 2-3 minutes per side–gets that golden color everyone loves. Then pop it in the oven (or on the cool side of your grill) for about 15-20 minutes, till the thickest part hits 145F. I poke it with my old thermometer, but sometimes I just cut a sneaky slice and check. Don’t judge.
- Rest it for 5-10 minutes, then slice and pass it around. (Listen to the silence. That’s people chewing and loving it.)
Here’s What I’ve Figured Out (By Failing First)
- If you forget to marinate overnight, just marinate at room temp for an hour while you prep everything else. Don’t panic.
- Once, I tried doubling the honey—I assumed more was better. The pork ended up way too sweet. I mean, not inedible, but a little like pork candy. Stick to the recipe.
- Tenderloin can dry out super quick. That rest time at the end is not optional. (Well, I guess it is, but you’ll probably regret skipping it…like I did.)
Variations I’ve Fooled Around With
- Added orange juice instead of vinegar—made it kind of zippy and awesome for summer. Highly recommend.
- Used sriracha in place of mustard for a spicy bite. Warning: everyone under ten in my house made a face.
- Don’t try to add pineapple juice…okay, maybe some folks love it. For me, it came out weirdly fibrous. Chalk that one up to experience.
Stuff You’ll Need (But Don’t Stress If You Don’t Have It)
- Zip-top bag or shallow dish for marinating. If you don’t, honestly, just use a big mixing bowl and cover it with a plate. Works fine.
- Meat thermometer is useful, but if not (this is blasphemy, I know) just go by look and a little touch; you’ll probably be okay. I survived years this way before buying mine.
- Oven or grill. Or even a skillet in a pinch; just cook it a bit longer and check sooner than later.
How To Store It (If You Even Have Leftovers)
Let your pork cool down, then toss the leftovers in an airtight container. Fridge is fine for three days (though honestly, in my house it never lasts more than a day—especially if anyone discovers the leftovers before lunch). I think it tastes even better the next day, frankly. Haven’t tried freezing cooked leftovers, but in theory, should be okay for a few weeks.
How I Like To Serve It (Just In Case You’re Curious)
This pork is great sliced up on a platter with roasted veggies. Or, chop it and serve in tortillas with a bit of avocado—my kid calls this “pork tacos Tuesdays” (doesn’t have quite the same ring as “taco Tuesday” but, ah well). At picnics, we eat it cold on sandwiches. Once, I tried adding it to a salad with apples; not everyone loved it, but I did.
Let Me Save You From My Mistakes (A Few Pro Tips)
- Don’t try to rush the marinating. I once threw the pork in the sauce for 10 minutes and, yeah, nobody was impressed.
- That searing part? Don’t skip it—it makes all the difference (I tried skipping once and the pork was sort of pale and uninspired).
- Always rest the pork before slicing, even if you’re starving. The one time I forgot, it gushed juice everywhere and turned out kinda dry. Live and learn.
Questions I’ve Actually Been Asked
- Can I use this marinade on chicken?
- Totally! Actually, I do it all the time when I forget to buy pork. Just cut the marinating time down a bit.
- Does the marinade work with pork chops?
- Yup, and you don’t even have to marinate as long. Thirty minutes is fine, maybe an hour if they’re thick. And if you forget, just brush some on while grilling.
- What about using balsamic instead of cider vinegar?
- Sure, I’ve tried it. Makes it a bit sweeter and darker, but still tasty. Only, keep in mind it can overpower a bit—use a little less.
- I don’t eat honey. Can I swap it?
- For sure! I’ve done brown sugar plus a splash of water, or just maple syrup. Works pretty well—I suppose agave would too, though I haven’t tried it.
- This marinade seems sweet—is it sugary after cooking?
- Honestly, it mellows out a lot, especially if you don’t go overboard. But if you prefer less sweet, pull back on the honey/brown sugar as you like. Cooking is forgiving.
If you made it this far, you deserve a medal—or maybe just a great pork dinner. Let me know how your pork turns out, or if you ended up sidetracked by raccoon stories like me. Happy marinating!
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
Instructions
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1In a medium bowl, whisk together soy sauce, olive oil, honey, and apple cider vinegar until well combined.
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2Add minced garlic, dried rosemary, dried thyme, and black pepper. Stir to evenly mix all ingredients.
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3Place pork tenderloin in a resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it is well coated.
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4Seal or cover and refrigerate for at least 2 hours, or up to overnight for best flavor.
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5Remove pork from marinade and cook as desired—grill, roast, or bake until fully cooked. Discard remaining marinade.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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