This Pork Tenderloin Marinade is quick and easy to make, and it adds so much delicious flavor. For summer grilling, this recipe is great. But it also works great 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.
No matter how much I love Ranch Baked Pork Tenderloin, nothing beats having pork tenderloin in this tasty marinade ready to go when we grill out in the backyard in the summer.
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!.
Marinating is an easy way to infuse juicy pork tenderloin with bold, complex flavors. But exactly how long should you marinate pork to get the best results? This comprehensive guide covers everything you need to know about marinating times for perfect pork tenderloin.
Why Marinate Pork Tenderloin?
Lean and mild pork tenderloin benefits greatly from marination. A flavor-packed marinade tenderizes the meat while adding taste. Here’s why it’s worth the extra time:
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Increases tenderness – Acidic marinade ingredients like vinegar or citrus juice break down tough muscle fibers
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Enhances juiciness – Wet marinades add moisture to naturally lean pork.
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Infuses flavor – Spices herbs and aromatics permeate the meat.
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Forms crust – Sugars caramelize to give a flavorful browned exterior.
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Tenderloin soaks up marinade well due to its thin shape.
Marinating transforms bland pork tenderloin into a pop of flavor
How Long to Marinate Pork Tenderloin
The ideal marinating time for pork tenderloin is 1 to 4 hours.
Marinating for short time periods under 4 hours imparts subtle flavor. Overnight and 24-hour marination produces intensely flavored, fall-apart tender pork.
Here is a more detailed timeline:
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15-30 minutes: Light marinade penetration
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1-2 hours: Good flavor infusion
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4 hours to overnight: Deep flavor saturation
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24 hours: Very tender, profound flavor
Aim for the 1-4 hour window to get noticeable flavor enhancement while avoiding mushiness from over-marination.
Tips for Marinating Pork Tenderloin
Follow these best practices for picture-perfect marinated pork:
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Trim excess fat and silver skin – This allows marinade to directly contact meat.
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Poke holes – Prick tenderloin all over with a fork to help marinade penetrate deeper.
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Chill during marination – Keep tenderloin refrigerated at 40°F or below while marinating to prevent bacteria growth.
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Rotate meat – Periodically flip and rotate tenderloin in the marinade so all sides absorb flavor.
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Seal the container – Cover with plastic wrap or lid so marinade doesn’t leak.
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Discard used marinade – Never reuse marinade that touched raw meat, due to food safety concerns.
With the right technique, marinating takes pork tenderloin from bland to bold.
Best Marinades for Pork Tenderloin
You can marinate pork in almost anything! Try these yummy marinade ideas:
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Asian – Soy sauce, sesame oil, ginger, garlic, honey
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Jamaican Jerk – Brown sugar, allspice, thyme, habanero peppers
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Mediterranean – Olive oil, lemon juice, oregano, garlic
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Hoisin – Hoisin sauce, rice vinegar, chili garlic sauce
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Fajita – Lime juice, chili powder, cumin, cilantro
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Balsamic – Balsamic vinegar, brown sugar, rosemary, Dijon mustard
Flavor profiles from teriyaki to taco seasoning all pair deliciously with pork. Tailor the marinade to match your desired menu.
Common Marinating Mistakes
While marinating pork tenderloin is pretty straightforward, avoid these pitfalls:
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Marinating too long – Beyond 24 hours causes mushiness.
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Skipping refrigeration – Warm temperatures breed bacteria.
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Reusing marinade – Raw meat contamination risk.
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Marinating with vinegar only – This makes pork rubbery rather than tender.
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Using too little marinade – The meat won’t get much flavor.
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Failing to pat dry – This can prevent browning when cooking.
With the right marinating time of 1-4 hours and proper handling, your pork will come out perfect every time.
How to Cook Marinated Pork Tenderloin
Cooking brings out the best in marinated pork:
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Pat dry before cooking – Removes excess marinade from surface.
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Sear over high heat – Gives a delicious browned crust.
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Roast at 425°F until at 140°F internal temperature.
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Let rest 5-10 minutes before slicing – Preserves juices.
Marinated pork tenderloin adapts beautifully to grilling, broiling, baking, or pan searing too.
Food Safety Tips
Because raw pork carries a risk of foodborne illness, use caution:
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Never marinate pork on the counter or outside the fridge.
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Discard used marinade instead of basting meat with it.
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Wash hands, cutting board, and tools after contact with raw pork.
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Use a food thermometer to verify doneness when cooking.
Proper marinating and cooking destroys any harmful bacteria for safe enjoyment of scrumptious pork tenderloin.
With the right marinade and preparation, pork tenderloin goes from bland and dry to succulent and bursting with flavor. A brief 1-4 hour marination maximizes taste without compromising texture. Dive into marinated pork perfection with your ideal flavors and cooking method.
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. Remove any fat that you can see from the tenderloin. Then, put it and the rosemary sprig in a large zip-top bag. Pour the marinade on top.
3. Remove any excess air from the bag, then zip it close. Rub the marinade into the meat slowly for one minute, then put it in the fridge for at least one hour and up to three 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. First sear it on the stove over high heat for about one to two minutes on each side if you’re going to bake it. After that, put it in an oven set to 400°F and bake for 20 to 25 minutes, or until the inside is the temperature you want it to be. 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.
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Juiciest Pork Tenderloin Marinade
FAQ
How long can you marinate pork tenderloin in the fridge?
Can you marinate pork loin too long?
Is it OK to marinate pork for 24 hours?
How long can you keep raw pork tenderloin in the fridge?
How long can you marinate pork tenderloin?
It takes just a few minutes to combine the marinade ingredients. The pork can be marinated in the refrigerator for up to 12 hours. Alternatively, you can freeze it in the marinade for a fast meal later on. Marinating the pork in the refrigerator for an extended period allows the flavors to fully penetrate the meat. Olive Oil: Adds moisture, prevents the pork from sticking to the grill (if grilling), and helps to transfer the flavors of the other ingredients to the pork.
Can You refrigerate pork tenderloin marinade?
TO STORE: 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.
How do you marinate pork before cooking?
To marinate pork before cooking, place it in a large resealable plastic bag, pour in the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Transfer the pork to a baking dish and pour the marinade over it.
How do you marinate a tenderloin?
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.