An easy recipe for Pork Tenderloin Marinade that can be used for any cooking method including grilled pork tenderloin, oven, or crock-pot pork tenderloin.

If you love marinated meats, you should definitely try my Flank Steak recipe and my Marinated Chicken Tenders.  Oh, and don’t miss my Easy, No Fuss Pork Tenderloin recipe!

A ziplock bag with two pork tenderloins in pork tenderloin marinade.

Pork Tenderloin Marinade

Pork tenderloin is one of my favorite easy cuts of meat to cook for my family, especially for a nice Sunday dinner that seems fancy but couldn’t be easier to make. This is my go-to pork tenderloin marinade recipe, and it’s all thanks to my Mom, who always taught me that the key to a good pork tenderloin marinade is simply 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 this recipe from Fifteen Spatulas. I season the pork with salt and pepper, add a little bit of dijon mustard, and if I have fresh rosemary on hand, I’ll add that too.

This is such a great pork recipe to make ahead of time since the pork can marinate overnight, or even for several days. You can cook it in the oven or on the grill. Here is my recipe for Easy, No-Fuss Pork Tenderloin.

How to make pork tenderloin marinade:
  • Season the pork tenderloin with salt and pepper on all sides.
  • Whisk together the olive oil, lemon juice, lemon zest, dijon mustard, garlic, and rosemary.
  • Add meat and marinade to a ziplock bag and marinate for 2 hours or overnight.

Overhead photo of the ingredients for pork tenderloin marinade including a lemon, garlic cloves, rosemary, olive oil, dijon mustard and a package of pork tenderloins.

How long to marinate pork tenderloin:

Can you marinate pork tenderloin too long? According to Foodsafety.gov, marinated pork can be stored safely in the refrigerator for up to 5 days.  While poultry is likely to start to break down if marinated longer than 2 days, pork tenderloin can safely hold up for several days when stored correctly in the refrigerator.

Two pork tenderloins and a small bowl with pork tenderloin marinade in it, next to another photo of the pork and marinade in a ziplock bag.

Can you freeze marinated pork tenderloin?

Yes!  You can store marinated pork tenderloin in the freezer for up to 5 months.   Simply prepare the marinade as described a place it in a freezer safe,  gallon ziplock bag.

Place the pork tenderloin in the marinade and try to get as much air out as possible before sealing the bag.  Store laying flat in the freezer (this will help keep a flatter shape until it’s frozen, making it easier to store).

Overhead photo of two pork tenderloins sliced on a wood cutting board.

What to serve with pork tenderloin:

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Recipe

Prep 5 mins
Marinate 2 hrs
Total 5 mins
Add to Meal Plan

Ingredients
  

  • 1/4 cup olive oil
  • 1/4 cup fresh squeezed 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
 

  • Season the pork tenderloins with salt and pepper on all sides. 
  • Whisk remaining marinade ingredients together. Add meat and marinade to a ziplock bag and marinate for 2 hours or overnight.
  • Cook as desired, on the grill, in the oven, or crock pot. Here is my favorite Easy, No-Fuss Pork Tenderloin recipe.

Nutrition

Calories: 2440kcalCarbohydrates: 5gProtein: 375gFat: 91gSaturated Fat: 25gCholesterol: 1179mgSodium: 1030mgPotassium: 7196mgVitamin A: 35IUVitamin C: 14.6mgCalcium: 125mgIron: 18mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 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!

    1. 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. 🙂