This Pork Tenderloin Marinade is quick and easy to make, and it adds so much delicious flavor. This is a great recipe to use for summer grilling, but it works just as well in the oven or on the stove!
I love marinades – they are such an easy way to add flavor to otherwise plain meat. It’s pretty amazing how just a few ordinary ingredients can completely transform your meal.
As much as I like a Ranch Baked Pork Tenderloin – when we grill out in the backyard during the summer, nothing beats having pork tenderloin waiting in the fridge in this yummy marinade!
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Although you might think more time in the marinade will mean a more flavorful pork tenderloin, after a day the acid from the vinegar will begin to break down the proteins in the meat, causing it to have an unappetizing soft texture.
How to make the best Pork Tenderloin Marinade
1. Start by placing all of the marinade ingredients in a large measuring jug. Whisk well until everything is evenly combined.
2. Trim any visible fat off your tenderloin, then place it in a large zip-top bag together with the rosemary sprig. Pour the marinade on top.
3. Remove any excess air from the bag, then zip it close. Spend a minute carefully massaging the marinade into the meat, then place it in the fridge for at least one hour, and up to 3 days.
4. Once ready to cook, remove the tenderloin from the marinade, shaking off any excess. Discard the bag and remaining marinade and prepare the tenderloin to your preference!
I prefer to marinate pork for up to 3 days in the refrigerator. According to the USDA, it’s fine to let pork marinate for 3-5 days in the fridge. The meat will not break down or get brittle, as it is firm enough to endure a few days in the acidic marinade.
The minimum safe internal temperature for pork, according to government guidelines, is 145°F followed by a 3 minute rest. The national pork board has a great overview of different levels of doneness at different temperatures, you can find it here.
My favorite ways to cook pork tenderloin are either the grill or the oven. When making it in the oven, sear it first on the stove in an oven-safe skillet over high heat for about 1-2 minutes per side. Then, transfer it to a 400°F oven and bake for 20-25 minutes, or until it reaches your preferred internal temperature. Alternatively, you can use a Dutch oven with a lid, or wrap the pork tenderloin in foil. Bake it at 350°F for around 40-45 minutes, or until done to your liking. On the grill, cook it over high direct heat, covered, for 5-7 minutes per side. Then, move it to indirect heat and finish grilling until it reaches your desired internal temperature. Always allow your pork to rest for 3-5 minutes before slicing it to serve. This helps to keep the meat as juicy as possible.
Yes, you can easily prepare this ahead and store it in the freezer. Make sure you use a freezer-friendly bag. Squeeze out any excess air before zipping the bag close to help avoid freeze burn. Label it with name and use-by date, then freeze for up to 5 months. Defrost in the fridge overnight, then cook according to the recipe instructions.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Juiciest Pork Tenderloin Marinade
FAQ
How long is too long to marinate pork tenderloin?
What happens if you marinate pork too long?
Is it OK to marinate pork for 24 hours?
How long can raw pork tenderloin stay in the fridge?
How long can you marinate a pork tenderloin?
Tent the loin and let it rest for at least 10 minutes. Make the sauce on the stovetop as directed in the recipe. This marinade works equally well with pork tenderloin, chops, or chicken. You can prepare the marinade beforehand and store it refrigerated for up to 3 days. For maximum flavor and juiciness, allow plenty of marinating time.
Can You marinate pork too long?
Pork is a dense meat, which means it can hold up to a long marinating period. However, it is possible to leave it in the marinade too long, especially if it’s a leaner cut. Our suggestion would be to prepare the marinade the day before you plan to grill, and let the pork sit in the mixture overnight.
Can You refrigerate pork tenderloin marinade?
You can refrigerate unused pork tenderloin marinade in an airtight container or jar for up to a week. To Freeze. Transfer the marinade to an airtight container or zip-top bag and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
Can you cook pork if you don’t have marinade?
If you don’t have leftover marinade but still want to baste the pork, you should bring the leftover marinating liquid to a boil. Doing this will kill the germs from the raw meat. Once you have boiled the marinade, you can safely use it to baste the meat.