Our simple Pork Tenderloin Marinade recipe is simply the best, with so much flavor and made with just a few pantry ingredients. Cook your tenderloin on the grill, oven, or crockpot.
One of my favorite “back-pocket” recipes is this Pork Tenderloin Marinade.
One of my favorite “back-pocket” recipes is this Pork Tenderloin Marinade.Pork tenderloin is one of my favorite cuts of meat to cook because it feels fancy but honestly couldn’t be easier. My mom made this pork tenderloin often growing up and served it with peach chutney on top; so good! She always taught me that the key to a good pork tenderloin marinade is 1 part oil, 1 part lemon juice, and lots of garlic! I’ve since adapted her method to add a few extra flavors (thanks to inspo from Fifteen Spatulas) I add some dijon mustard, and if I have fresh fresh rosemary on hand, I’ll add that too.
The pork tenderloin marinade can be prepped in advance, making it an even easier dinner. Marinate the pork in the fridge for serval hours or up to 1-2 days ahead.
If you love marinated meats, you should definitely try my Flank Steak recipe and my Marinated Chicken Tenders.
How to make Pork Tenderloin Marinade:
Combine: Sprinkle salt and pepper on all sides of the pork tenderloin. Whisk olive oil, lemon juice, dijon mustard, lemon zest, garlic, and rosemary. Combine pork tenderloins and marinade in a ziplock bag then keep in the fridge to marinate for 2 hours or overnight.
Cook pork tenderloin: Preheat oven to 325 degrees F. Heat a grill (or grill pan or cast iron skillet on the stove) over high heat. Remove pork from marinade and place on hot grill. Sear over high heat, rotating the meat until well browned on all sides. Add to a baking dish, cover with aluminum foil and bake for 18-25 minutes (145° F – 160° F, depending on how well done you like your pork). Rest for 10 minutes before carving.
Make Ahead and Freezing Instructions:
To Make Ahead: Marinated pork can be safely stored in the refrigerator for 1-2 days before cooking.
To Freeze: Combine pork and marinade in a freezer safe bag then keep in the freezer for up to 3 months. Make sure to squeeze as much air out of the bag as possible before sealing it. Let it thaw completely overnight in the refrigerator before cooking.
Serve With:
- Homemade Dinner Rolls
- Wedge Salad
- Apple Pecan Salad
- Garlic Knots
- Roasted Vegetables
- French Green Beans
- Classic Potato Salad
- Twice Baked Potatoes
- Whole Roasted Cauliflower
- Balsamic Roasted Carrots
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Recipe
Pork Tenderloin Marinade
Ingredients
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- Zest from 1 lemon
- 6 cloves garlic , minced
- 1 Tablespoon dijon mustard
- 2 sprigs fresh rosemary , minced (optional)
- salt and pepper
- 2 pork tenderloin* , about 2.5 lbs total
Instructions
- Marinate: Season the pork tenderloins with salt and pepper on all sides. Whisk marinade ingredients together. Add pork tenderloin and marinate for 2 hours or overnight.
- Sear: Preheat oven to 325 degrees F. Heat a grill (or grill pan or cast iron skillet on the stove) over high heat. Remove pork from marinade and place on hot grill. Sear over high heat, rotating the meat until well browned on all sides.
- Roast: Add seared pork to a baking dish (or keep in the skillet used, if oven-safe), cover with aluminum foil and bake for 18-25 minutes (145° F – 160° F, depending on how well done you like your pork). Rest for 10 minutes before carving.
Notes
Nutrition
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I originally shared this recipe May 2019. Updated February 2025.
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Made this earlier in the week and my family is still talking about it. The flavor was out of this world!
We had this tonight for dinner and it was a crowd pleaser. My daughter asked if we could have this every week. It was very good!
Absolutely most delicious succulent pork loin I have ever eaten. I LOVE that there is no soy sauce in this…seems like every recipe calls for soy sauce😳 i cheated n used bottles lemon juice n this was still stellar. I’m def going to have to try fresh lemon bc I think it would just b out of this world YUMMY 🤤
Why so much fat content-/91 grams?
The nutrition facts must be for the whole 2.5lbs of pork rather than per serving size.
Can you use just yellow mustard if you don’t have Dijon?
Sure, that would be fine.
Would dried rosemary work for this marinade?
Yes, sure!
FANTASTIC pork tenderloin marinade recipe. I will be bookmarking this for sure. Thanks.
I would love to try this recipe, looks so good & easy! My husband has been put on a low sodium diet because of high blood pressure problems, what can I sub. for the mustard? Thank you!
You could just leave the mustard out 🙂
I believe GROUND mustard has 0 sodium. My family makes a great dip using ground mustard and enough liquid for consistency. Perhaps you could try that if you want to retain the flavor of the recipe. 🙂