Meet your new go-to pork tenderloin marinade for juicy, restaurant-quality results with weeknight-easy prep. This herb-garlic, sweet-savory blend tenderizes the pork and delivers big flavor on the grill, in the oven, or the air fryer.
Why it Works
Bursting with flavor and made with simple ingredients, this pork tenderloin marinade is going to be your new go to.
- No time, no problem – The great thing about pork tenderloin is you can marinate it for as little or as long as you want (within reason.) Marinate for as little as 30 minutes or up to overnight.
- Balanced flavor – We’ve got the acidity from the Dijon mustard and Worcestershire sauce as well as the sweet element from brown sugar, plus the aromatics from the herbs. They all work together to bring the best flavor to your pork tenderloin.
- Multiple cooking methods – Cook your pork tenderloin on the grill, roast it in the oven and put it in the air fryer; I’ll give you instructions for each to make the juiciest pork.
What You’ll Need
Aside from maybe the fresh herbs, you might already have these pork tenderloin ingredients on hand. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Olive oil – I like to use a good quality olive oil when making marinades. It helps to keep the meat tender while also acting as a flavor carrier for the herbs.
- Fresh garlic
- Fresh thyme
- Water
- Worcestershire sauce
- Fresh rosemary
- Fresh flat parsley
- Dark brown sugar
- Dijon mustard
- Coarse sea salt
- Ground black pepper
- Pork tenderloin
Sides that Shine
After the pork tenderloin is cooked and ready to enjoy, you’ll need the perfect dinner accompaniments of course. I personally like to serve mine with some sort of starch. Garlic mashed potatoes, herbed rice or risotto would all be excellent choices.
And what’s a well rounded meal without a vegetable? Oven roasted carrots, fresh broccoli or even a simple side salad all pair perfectly with this pork tenderloin marinade.
Variations
You can change up this maple dijon pork marinade recipe however you see fit. Here are a few flavor options.
- Herb-Garlic Lemon – For more of a Mediterranean flavor, try swapping the Dijon mustard and Worcestershire for fresh lemon juice.
- Soy-Ginger Sesame – To make an Asian-inspired pork tenderloin, add grated ginger in place of the herbs and soy sauce in place of the Dijon and Worcestershire. Opt for sesame oil instead of olive oil.
- Chipotle-Lime – You can add smoky heat by adding some ground cumin in place of the herbs. Try swapping the mustard and Worcestershire for fresh lime juice.
How to Cook Pork Tenderloin
After using and discarding your pork tenderloin marinade, there are several options when it comes to cooking.
- Grilled pork tenderloin – Preheat grill to medium-high heat. Place tenderloin on grill and rotate every 2-3 minutes until internal temperature reaches 145°F.
- Baked pork tenderloin – Roast in a 375°F oven for about 25 minutes or until the internal temperature reaches 145°F.
- Pork tenderloin in the air fryer – Preheat air fryer to 400°F and cook for 18-20 minutes until the internal temperature reaches 145°F.
Frequently Asked Questions
Marinate for 30 to 45 minutes for quick flavor and up to 8–12 hours for deeper penetration. Avoid going longer than 24 hours.
A meat thermometer should reach 140–145°F in the thickest part of the tenderloin.
The key to juicy pork is to cook to the correct temperature (140–145°F) and to allow it to rest 5 to 10 minutes after cooking.
More Sauces for Pork
Whether a marinade or for dipping, these sauces are sure to be winners!
Pork Tenderloin Marinade Recipe
Equipment
Ingredients
- 2-3 cloves fresh garlic , roughly chopped
- 2 tablespoons red onion , roughly chopped
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh flat parsley
- 1/2 cup water
- 1/2 cup olive oil
- 1/3 cup dark brown sugar
- 1/3 cup Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 teaspoon coarse sea salt
- 1 teaspoon ground black pepper
- 1.5 pound pork tenderloin
Instructions
- In a large food processor, combine the roughly chopped 2-3 cloves fresh garlic, 2 tablespoons red onion, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme, 1 tablespoon fresh flat parsley, 1/2 cup water, 1/2 cup olive oil, 1/3 cup dark brown sugar, 1/3 cup Worcestershire sauce, 2 tablespoons Dijon mustard, 1 teaspoon coarse sea salt and 1 teaspoon ground black pepper. Give it a few pulses until it emulsifies.
- Reserve 1/4-1/2 cup of the marinade for drizzling after cooking the pork.
- Combine the remaining marinade in a container large enough for a 1.5 pound pork tenderloin or a large airtight plastic bag. Massage into the meat and chill for at least 6 hours, but up to 24 hours.
- Remove the pork, discard the marinade. Preheat the oven to 375°F and prep a rimmed baking sheet with aluminum foil or parchment for easy cleanup.
- Bake for 25 minutes or until they register at 165°F using a digital thermometer. Remove from the oven and allow to rest for 5 minutes before slicing into 1 inch pieces.
- Heat the reserved marinade in a small saucepan and spoon over cut pieces of meat.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
