Pork Tenderloin Marinade
Create the most tender and juicy pork tenderloin with this easy TESTED and PERFECTED Pork Tenderloin Marinade recipe! With 8 simple ingredients and a quick 1 hour marinade, say good bye to dry, boring pork forever! I recommend grilling the pork tenderloin after marinating it, but you can also toss it on the smoker, pan fry it, or bake it in the oven.
Ingredients
- 2 pounds boneless pork tenderloin
- ¼ cup low-sodium soy sauce
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon worcestershire sauce
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 teaspoon Italian seasoning, click link for homemade recipe
- ¼ teaspoon black pepper
Instructions
- In a small bowl, whisk together low-sodium soy sauce, olive oil, lemon juice, Worcestershire sauce, dijon mustard, honey, Italian seasoning, and black pepper.
- Place the pork tenderloin in a large zipper bag and pour the marinade over the pork. Marinate in the refrigerator for at least 1 hour, or up to 24 hours.
- Remove the marinating pork tenderloin from the refrigerator. Let it come up to room temperature for 30 minutes before cooking it.
- Preheat a grill over high heat, between 450-500°F.
- Once the grill is hot, turn half of the burners to low heat.
- Use tongs to remove the pork tenderloin from the marinade and place it on the side of the grill over high heat. Grill for 2 minutes per side.
- Move the tenderloins to the other side of the grill over low heat and cook for 6-8 minutes, flip, then cook for an additional 6-8 minutes.
- Remove the pork tenderloin from the grill when the internal temperature reaches 140°F on an instant-read thermometer. The internal temperature will rise at least 5 degrees as the pork tenderloins rest.
- Rest the pork tenderloin for 10 minutes before slicing and serving.
Notes
- If you'd like to smoke, oven roast, or pan fry the pork tenderloin, instead of grilling it, refer to the blog post above for specific instructions for each cooking method.
- You always want to trim any silver skin from the pork tenderloin before starting this recipe. Use a small, sharp knife to loosen it at the corner, then use a paper towel to pull it off of the tenderloin and discard it.
- If you have a soy allergy, gluten allergy or just don’t like the taste of soy sauce, I recommend using coconut aminos instead. This soy sauce alternative is soy-free, gluten-free and contains much less sodium. For this reason, I do recommend adding 1/2 teaspoon salt to the marinade if you replace the soy sauce with coconut aminos.
- This recipe can be used to marinate up to 2 pounds of pork. You can cut the recipe in half for 1 pound of meat, or double it for 4 pounds of meat.
- You can make the marinade ahead of time and store it in the refrigerator for up to 5 days. Just remember to avoid marinating the meat for more than 24 hours, so that it does not become mushy.
- Do NOT rinse the marinade off of the pork tenderloin before cooking it. If you’re grilling the pork, it can go straight from the marinade onto the grill. If you’re cooking the pork tenderloin in a skillet, I do recommend patting it dry before adding it to the skillet. When placing the pork tenderloin on the grill, any excess marinade will drip through the grill grates. When cooking the pork tenderloin in a skillet, the marinade has no where to go, so it will stay in the skillet and you won’t get that beautiful sear on the outside of the tenderloin.
Nutrition Facts
Calories 425kcal (21%)Carbohydrates 7g (2%)Protein 49g (98%)Fat 22g (34%)Saturated Fat 5g (25%)Polyunsaturated Fat 3gMonounsaturated Fat 13gCholesterol 147mg (49%)Sodium 1025mg (43%)Potassium 980mg (28%)Fiber 1g (4%)Sugar 5g (6%)Vitamin A 20mgVitamin C 4mg (5%)Calcium 33mg (3%)Iron 3mg (17%)
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