Juiciest Pork Tenderloin Marinade

Home » Juiciest Pork Tenderloin Marinade

This pork tenderloin marinade produces the juiciest and tastiest pork. The marinade is ready in just a few minutes, then pop it in the fridge to let it soak up those flavors. You will love it!

We’re excited to share our favorite pork tenderloin marinade with you today. Pork tenderloin is one of those foods we crave but try to save for special occasions. We can use almost any excuse to do this! Holidays, special occasions, Sunday dinner, or really, any night of the week. You can’t keep us from loving the tenderloin! We really like this marinade and cooking method because it produces the juiciest, tastiest pork. We seriously think it’s better than any cut of beef! Give it a try, we’re sure you’ll agree!

Pork Tenderloin vs. Pork Tenderloin:

Pork tenderloin is a large, lean cut from the back. It is usually sold bone-in, but it can also be purchased bone-in. It is best cooked over medium heat, or slow roasted in the oven.

Pork tenderloin is the small, thin strip of meat from the backbone area. It is always sold boneless and weighs only 1 to 1 1/2 pounds. Pork tenderloin is the most tender cut of pork. It is best for quick cooking using high heat.

We really like tenderloin over pork loin, however, this marinade can be used with either pork loin or pork tenderloin. You’ll need to double or triple the pork tenderloin marinade due to the size difference. Cooking times will vary depending on the size of the loin, so you’ll want to use a digital thermometer to be 100% accurate.

Pink center:

The pork tenderloin should be light pink in the center. The USDA now recommends cooking pork to an internal temperature of 145 degrees Fahrenheit, up from 165 degrees Fahrenheit previously. At 145 degrees Fahrenheit, you’ll get the juiciest pork tenderloin with a pale pink center but still safe to eat. The pork tenderloin which wasn’t pink in the middle was overcooked and dried out easily.

Cooker Choices for the Juiciest Pork Tenderloin Marinade:

This recipe calls for you to sear the meat on the stove and finish cooking it in the oven. The most convenient way is to use an oven-safe skillet, such as cast iron. If you don’t have an oven-safe skillet, place an oven-safe baking sheet in the oven and preheat it. Once your meat is cooked on the stove, simply place it in the hot pan of the oven to finish.

Pork tenderloin on a cutting board.

Grilling Instructions:

If you love grilling your tenderloin, you absolutely can! You will want to preheat the grill to high, rotating it every 2 to 3 minutes, before grilling the tenderloin directly over the fire (covered) for 15 minutes. If the pork starts to darken too much, move to indirect heat to finish cooking.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat a skillet with a small amount of oil over medium-low heat until heated through, turning every minute or two.

If you liked this recipe, you might be interested in these other delicious pork recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Sliced ​​juicy pork tenderloin.

This pork tenderloin marinade produces the juiciest and tastiest pork. The marinade is ready in just a few minutes, then pop it in the fridge to let it soak up those flavors. You will love it!

Preparation time 5 minute

cooking time 20 minute

marinating time 4 Hour

total time 4 Hour 25 minute

raw material

  • 1 Pork tenderloin 1-1 1/2 lbs
  • 1/4 cup olive oil
  • 2 tablespoon brown sugar
  • 5 clove crushed garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon i am willow
  • 1 tablespoon white wine vinegar
  • 1 teaspoon mustard powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper


  • Place the pork tenderloin in a resealable plastic bag.

  • In a small mixing bowl whisk together olive oil, brown sugar, garlic, lemon juice, soy sauce, white wine vinegar, mustard powder, salt, and pepper.

  • Pour mixture over pork tenderloin in plastic bag. Seal and refrigerate for 4 hours to overnight.

  • To cook, heat an oven-safe heavy skillet over high heat. Preheat oven to 400 degrees.

  • Sear the pork tenderloin for 2 minutes on each side. Immediately transfer the skillet to the oven and cook until the internal temperature reaches 145 degrees, about 15 minutes.

  • Let rest 5 to 10 minutes before serving.

Serve: 1G | Calories: 700kcal | carbohydrate: 9G | protein: 94G | fat: 30G | Saturated fat: 7G | Trans fat: 1G | cholesterol: 295mg | sodium: 571mg | Potassium: 1852mg | fiber: 1G | sugar: 6G | Vitamin A: 15unit | Vitamin C: 3mg | calcium: 47mg | iron: 5mg

The Juiciest Pork Tenderloin Marinade Ever