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 pork tenderloin is a fantastic way to infuse flavor and tenderness into the lean mild meat. But exactly how long should you marinate pork tenderloin to achieve the best results? In this comprehensive guide we’ll cover everything you need to know about marinating times, safety, ingredients, and more.
The Ideal Marinating Time
The optimum marinating time for pork tenderloin is 1 to 24 hours Marinating for at least an hour allows the flavors to penetrate the meat, while marinating longer—up to 24 hours—results in more tender, intensely flavored pork
Marinating times beyond 24 hours are not recommended, as the acidity can start to break down the pork’s proteins, leading to mushy results. Stick within the 1 to 24 hour timeframe for perfect pork every time.
Marinating Overnight
Marinating pork tenderloin in the refrigerator overnight, for around 8 to 12 hours, is an excellent option The extended marinating time allows the ingredients to thoroughly permeate and tenderize the lean meat
Overnight marinating infuses the pork with bold, complex flavors. The meat ends up remarkably tender. Just be sure to store the pork and marinade in an airtight container or sealed bag in the fridge.
Marinating Tips for Food Safety
To safely marinate pork tenderloin:
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Always marinate in the refrigerator at 40°F or below. Never marinate pork at room temperature.
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Use a non-reactive container like glass or stainless steel. Avoid reactive metals like aluminum.
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Ensure the pork is fully submerged in the marinade. Occasionally flip the bag or container to distribute evenly.
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Discard used marinade after removing the pork. Don’t reuse it unless you boil the marinade first.
Following food safety guidelines prevents bacterial growth and contamination when marinating raw pork.
Quick Marinating Under 30 Minutes
For pressed-for-time marinating, even 15 to 30 minutes can make a difference. While the flavors won’t penetrate quite as deeply, a quick marinade adds a layer of taste.
For rushed marinating, use strong acidic ingredients like vinegar, lemon juice, or wine to quickly tenderize the meat. And dice aromatics like garlic, ginger, and onions finely to disperse their flavors rapidly.
Marinade Ingredients for Maximum Flavor
A marinade is typically an oil-based mixture flavored with acids, herbs, spices, aromatics, sweeteners, and more. Here are some standout ingredients for pork tenderloin:
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Soy sauce – provides a savory umami flavor as well as saltiness.
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Olive oil – adds richness and moisture.
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Garlic and ginger – deliver aromatic flavor. Finely mince them for quick infusion.
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Lemon juice – offers bright acidity to tenderize the meat.
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Brown sugar or honey – contributes sweetness to balance the marinade.
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Dijon mustard – adds tanginess and complements the pork’s mildness.
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Fresh herbs like rosemary, thyme, parsley – provide earthy flavors.
Combine ingredients you enjoy to build a marinade that suits your taste. Aim for a balanced blend of savory, sweet, and acidic elements.
Marinating Methods
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For full coverage, place pork tenderloin in a zip-top bag or baking dish with enough marinade to submerge the meat.
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Flip the bag or dish periodically to redistribute the marinade.
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If short on time, rub some marinade directly over the surface, then let sit.
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For thin cuts like pork chops, 30 minutes of marinating may suffice. Go longer for tenderloin.
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When grilling, marinate for the minimum recommended time to avoid charring.
No matter which marinating method you use, keep the pork refrigerated at 40°F or below.
Should You Pierce the Meat?
Pork tenderloin doesn’t need to be poked or pierced prior to marinating. The marinade easily infuses into the tender meat without puncturing.
However, for very thick cuts or whole roasts, poking some slits can help the marinade better penetrate the innermost areas. But for standard pork tenderloin, piercing is unnecessary.
Can You Marinate Frozen Pork?
It’s best to thaw pork tenderloin fully before marinating. Frozen meat prevents ingredients from adequately dispersing and limits flavor infusion.
For marinating previously frozen pork, thaw using the refrigerator method until no ice crystals remain. Then proceed to marinate as usual.
Freezing Marinated Pork
You can easily prepare marinated pork tenderloin ahead of time and freeze it. Here are some tips:
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Marinate as desired, then transfer to freezer bags or containers. Exclude any excess marinade.
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Remove air from bags before sealing to prevent freezer burn.
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Label with contents and freeze-by date. Store flat in freezer.
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Thaw frozen marinated pork overnight in the refrigerator before cooking.
Freezing in the marinade allows the flavors to penetrate even further once thawed.
Storing Leftover Marinade
Never save leftover marinade that touched raw pork, as it can contain bacteria. You can:
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Make extra marinade and set some aside before adding the raw pork. Use the extra for basting.
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Boil used marinade for a few minutes to kill bacteria, then use as a sauce or glaze.
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For food safety, it’s ideal to discard any marinade that contacted raw pork.
The Takeaway
For maximum flavor infusion and tenderization when marinating pork tenderloin, allow 1 to 24 hours of marinating time. Refrigerate the pork the entire time at 40°F or below. Combine oil, acids, herbs, aromatics, and other ingredients to build a well-balanced marinade. Follow food safety practices, and discard used marinade after removing the pork. With the proper marinating time and technique, you’ll be rewarded with exceptionally juicy, flavorful pork tenderloin.
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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
Is 3 days too long to marinate pork?
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