Alright, Gather Around for This Pork Tenderloin Marinade Story
You know, every time I make this pork tenderloin marinade, I think of that one weird rainy Thursday when I tried grilling under an umbrella that wouldn’t stay put (never again, by the way). This marinade has been through a few adventures — family BBQs, last-minute Tuesday dinners when I didn’t want to do anything fancy, and even that one time when I kinda spilled half of it on my sock (don’t ask). If you’ve got a pork tenderloin and a handful of pantry stuff, you’re about to have a meal so good your neighbors might start sniffing at your windows. Just kidding, but also… not really?
Why I Think You’ll Make This More Than Once
I make this whenever I need something that feels like I put in way more effort than I really did. My kids call it “the good pork” (even though, let’s be real, they’ll eat just about anything if I promise dessert) and my partner can usually be found mopping up the extra sauce with a slice of bread. Sometimes, if I’m distracted and toss everything in haphazardly, it’s somehow even better? Go figure. Oh, and when the weather’s dodgy, I just roast it. Works every time—no umbrella required.
What You’ll Need—But Honestly, You Can Wing It
- 1/3 cup soy sauce (I use regular old Kikkoman, but low-sodium works if you’re watching salt)
- 1/4 cup olive oil (sometimes I use canola if that’s what’s nearer, and grandma swore by peanut oil, but I never noticed a huge diff)
- 1/4 cup brown sugar (dark or light, whatever’s in the cupboard—maple syrup worked okay too, once, but it was a little too sweet for me)
- 2 tablespoons Dijon mustard (I’ve subbed in yellow mustard in a pinch, but you lose a bit of that zing)
- 3 garlic cloves, minced (garlic powder if I’m feeling lazy: about 1 tsp)
- 1 tablespoon apple cider vinegar (I’ve skipped this by accident; it’s fine, but a splash of lemon can work too)
- 1 teaspoon black pepper (freshly ground’s better, but I won’t call the food police if you use pre-ground)
- 1/2 teaspoon salt (optional—especially if your soy sauce is already salty as the sea)
- 1–1.5 lbs pork tenderloin (I’ve marinaded pork chops with this too; totally works)
The Step-by-Step: Trust Me, You Can’t Really Mess This Up
- First, grab a big zip-top bag or just a bowl and pour in the soy sauce, oil, brown sugar, mustard, garlic, vinegar, pepper, and salt. Give it a good whisk or shake (if the bag’s closed, please… unless you like cleaning sticky countertops).
- Nestle the pork tenderloin into the marinade. Flip it around a bit so it gets coated. Here’s where I usually poke it a few times with a fork—maybe it helps, maybe it just makes me feel chefy.
- Seal or cover, then toss it in the fridge for at least 1 hour. Overnighters taste even better (that’s when I think it really soaks in), but honestly, even a half hour works if you’re short on time.
- When you’re ready, pull the pork out. Let it hang out on the counter for about 15 minutes so it cooks more evenly. This is when I start the oven or grill so I don’t forget (which I totally have… more than once).
- Cook as you like—roast at 425°F (220°C) for about 20–25 min, or grill over medium heat, turning now and then, until it hits 145°F inside. Don’t freak out if the marinade gets a bit dark; that glaze is gold.
- Let it rest 5–10 min before slicing. Seriously, walk away—otherwise all the lovely juices end up running everywhere. (I did this once in a rush… dry pork = sad dinner.)
Notes Straight from My Kitchen (and Sometimes My Failures)
- If you’re making this ahead, the pork can stay in the marinade for up to 24 hours—just not much longer, or it gets a little, uh, mushy? Actually, I left it 2 days once, and it was a little weird.
- I always double the marinade if I’m cooking two tenderloins. More is more, right?
- If you’re wild about spice, toss in some chili flakes or a squirt of sriracha; I usually forget, but it’s great when I remember.
Weird (and Not-So-Weird) Variations I’ve Tried
- Swap the Dijon for wholegrain mustard: you get little pops of flavor, which I love.
- Use honey instead of brown sugar—it’s more floral and sticky. My kids weren’t fans, but I kinda liked it.
- One time I tried orange juice instead of vinegar. It was… oddly citrusy. Not my favorite; wouldn’t repeat, but who knows, you might love it?
Gear You Probably Have (But Don’t Stress If You Don’t)
- Zip-top bag or a big mixing bowl for marinating. If you only have a plate and some plastic wrap—eh, just flip it a few times.
- A meat thermometer makes you feel professional, but I’ve done it by eye and poking, like grandma did.
If—Somehow—You Have Leftovers
This keeps in the fridge up to 3 days in an airtight container. But honestly, in my house it never lasts more than a day! Cold slices make killer sandwiches, if you manage to squirrel any away.
How I Love to Serve Pork Tenderloin Marinade
We usually slice it up and pile on fluffy rice with roasted green beans (or snap peas if it’s spring). If my brother-in-law visits, there must be mashed potatoes. And, once, I even used leftovers in a noodle salad—surprisingly good.
Real-World Pro Tips (Learned the Hard Way)
- Don’t skip the resting time after cooking! I once sliced right away (hangry kids, you know) and ended up with a puddle of juice on the board. Not ideal.
- If you burn the outside a little, call it “caramelized” and act like you meant to—works every time.
- Actually, I think it tastes even better the next day, cold from the fridge, with a dab of mustard. Just me?
FAQ—Answers to the Stuff Friends Actually Text Me
- Can I freeze the tenderloin in the marinade? Heck yes! Just pop everything in a freezer bag. When you’re ready, thaw in the fridge overnight and cook as usual.
- Is this marinade super salty? I don’t think so, but use low-sodium soy sauce if you’re worried. Or skip the added salt—I’ve honestly forgotten it with no issue.
- What if I only have pork chops? Go for it! They don’t need to marinate as long; a half hour, maybe. Works with chicken too, but I like it best on pork.
- Can I use balsamic instead of apple cider vinegar? Sure! It’s a bit sweeter and richer—totally yum.
- Do I have to grill? Nope, the oven’s my go-to most of the time because frankly, I always forget to refill the propane. Roasting works great.
And there you go. If you make this pork tenderloin marinade, let me know whether someone in your house tries to drink the extra sauce. It’s happened before around here. Oh! Also—don’t accidentally grab the bottle of fish sauce instead of soy sauce. That’s the one disaster I haven’t dared repeat.
Ingredients
- 1/3 cup soy sauce (I use regular old Kikkoman, but low-sodium works if you’re watching salt)
- 1/4 cup olive oil (sometimes I use canola if that’s what’s nearer, and grandma swore by peanut oil, but I never noticed a huge diff)
- 1/4 cup brown sugar (dark or light, whatever’s in the cupboard—maple syrup worked okay too, once, but it was a little too sweet for me)
- 2 tablespoons Dijon mustard (I’ve subbed in yellow mustard in a pinch, but you lose a bit of that zing)
- 3 garlic cloves, minced (garlic powder if I’m feeling lazy: about 1 tsp)
- 1 tablespoon apple cider vinegar (I’ve skipped this by accident; it’s fine, but a splash of lemon can work too)
- 1 teaspoon black pepper (freshly ground’s better, but I won’t call the food police if you use pre-ground)
- 1/2 teaspoon salt (optional—especially if your soy sauce is already salty as the sea)
- 1–1.5 lbs pork tenderloin (I’ve marinaded pork chops with this too; totally works)
Instructions
-
1First, grab a big zip-top bag or just a bowl and pour in the soy sauce, oil, brown sugar, mustard, garlic, vinegar, pepper, and salt. Give it a good whisk or shake (if the bag’s closed, please… unless you like cleaning sticky countertops).
-
2Nestle the pork tenderloin into the marinade. Flip it around a bit so it gets coated. Here’s where I usually poke it a few times with a fork—maybe it helps, maybe it just makes me feel chefy.
-
3Seal or cover, then toss it in the fridge for at least 1 hour. Overnighters taste even better (that’s when I think it really soaks in), but honestly, even a half hour works if you’re short on time.
-
4When you’re ready, pull the pork out. Let it hang out on the counter for about 15 minutes so it cooks more evenly. This is when I start the oven or grill so I don’t forget (which I totally have… more than once).
-
5Cook as you like—roast at 425°F (220°C) for about 20–25 min, or grill over medium heat, turning now and then, until it hits 145°F inside. Don’t freak out if the marinade gets a bit dark; that glaze is gold.
-
6Let it rest 5–10 min before slicing. Seriously, walk away—otherwise all the lovely juices end up running everywhere. (I did this once in a rush… dry pork = sad dinner.)
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320 caloriescal
Protein:
36 gg
Fat:
13 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
15 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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