This Easy Marinated Pork Tenderloin is your ticket to a juicy, flavor-packed dinner with minimal effort. With just 7 simple ingredients and a quick 30-minute marinade, it’s perfect for busy weeknights or laid-back weekends. You’ll love how easy it is to throw together and how deliciously tender the results are.
Did you know pork tenderloin cooks in the oven in about the same time as pork chops, and it’s just as budget-friendly? The real win, though, is how incredibly tender and juicy it turns out.
We love pairing it with a hearty side of potatoes, like these Seasoned Air Fryer Potatoes & Onions or Crispy Potato Wedges, and rounding it out with a veggie like Italian Roasted Broccoli or colorful Zucchini & Summer Squash. It’s a complete, satisfying meal that’s easy enough for weeknights but delicious enough for company.
Why You’ll Love This Recipe
- Family and budget-friendly – An affordable cut of meat that feeds the whole crew without breaking the bank.
- Tender, juicy, and versatile – This pork turns out perfectly every time and pairs well with nearly any side dish.
- Effortless yet impressive – Quick enough for a busy weeknight, but fancy enough to serve for Sunday dinner or guests.
This post was originally published in August 2017 and updated in July 2025. I’ve adjusted the recipe to use a 1-pound pork tenderloin since that’s what I now find most often in stores, instead of the 2-pound size used in the original version. I also refreshed the post to make it more user-friendly and added new, updated photos.
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Ingredient Photo
Ingredient Notes
With just a handful of ingredients, there aren’t many substitutions needed, but here are a few helpful notes and swaps in case you need them.
- Pork Tenderloin: These usually come two per pack and weigh about 1 pound each. I typically find them for $8–$10 per package, making them a great budget-friendly protein.
- Soy Sauce: Adds rich, savory flavor and helps tenderize the meat.
- Worcestershire Sauce: Adds a deep, umami boost. If you’re out, you can substitute steak sauce, balsamic vinegar, or even a little barbecue sauce.
- Brown Sugar: Just a touch adds sweetness and balances out the elements of the savory marinade.
- Dijon Mustard: Adds a hint of tang and depth. Both smooth and grainy varieties work well.
- Garlic: I use the jarred kind for convenience—it’s quick, easy, and lasts longer than fresh.
- Olive Oil: A heart-healthy choice. Canola oil also works, or you can use any neutral oil with a high smoke point.
Step-By-Step Instructions (with photos)
See recipe card below for complete directions with amounts.
Step 1: Whisk the marinade ingredients together in a small bowl or measuring cup until well combined.
Step 2: Place the pork and marinade in a zip-top bag. Seal it, lay it on a plate, and refrigerate for 30 minutes to let the flavors soak in.
Step 3: Heat oil in an oven-safe skillet over medium to medium-high heat. Sear the pork on all four sides until nicely browned.
Step 4: Transfer the skillet to the oven and bake for 21–23 minutes, or until the internal temperature reaches 145 degrees F on an instant-read thermometer.
How long should you marinate pork tenderloin?
For best results, marinate pork tenderloin for at least 30 minutes and up to 8 hours. This gives the flavors time to soak in without breaking down the meat too much.
Can you marinate pork tenderloin for 24 hours?
While it’s safe to marinate for up to 24 hours, it’s not usually necessary, and depending on the ingredients (especially anything acidic like vinegar or citrus), marinating too long can make the meat mushy. If you’re planning to prep ahead, aim for 6–8 hours for great flavor without compromising texture.
Frequently Asked Questions
Let the pork cool completely, then store leftovers in an airtight container in the refrigerator for up to 3–4 days. You can slice it before storing for quicker reheating, or leave it whole to help retain moisture.
To keep it juicy, reheat sliced pork tenderloin in a skillet over medium-low heat with a splash of broth or water. Cover and warm until heated through. You can also reheat it in the microwave—cover it with a damp paper towel and use short bursts at 50–70% power. For best results, avoid overheating, which can dry it out.
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The perfect flavorful meaty main dish because it is inexpensive and ready in about 15 minutes!
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Easy Marinated Pork Tenderloin
Ingredients
- 5 tbsp olive oil divided
- ¼ cup soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tbsp Dijon mustard
- 2 cloves garlic minced
- 1 pork tenderloin about 1 lb
Instructions
- Trim any excess fat from tenderloin. Pierce all over with a fork.
- In a small bowl mix ¼ cup olive oil, soy sauce, Worcestershire sauce, brown sugar, mustard, and garlic.
- Place pork tenderloin in a large zip top bag, add marinade and massage into meat. Let marinade in the refrigerator for 20-30 minutes.
- Preheat oven to 400°. Heat an oven proof skillet over medium-high heat. Add 1 tablespoon olive oil, brown tenderloin on all sides, this will take 1-2 minutes per side. Transfer to oven and cook for 21-23 minutes, or until a meat thermometer reads between 145° and 160°. Let rest for 10 minutes before serving.
I’m new to your site and will take some time to check out all your tips and recipes. One question on this pork tenderloin: Why is your tenderloin rectangular? It looks like a pressed or formed hunk of meat, rather than the normal shape of a pork tenderloin, which tends to be slightly elongated, more rounded in form, given that it comes from the top side of the animal, cut and trimmed right below the back fat. I’ve never seen a hog/pig with a rectangular “backside”. Is the photo a portion of a formed loaf? Just curious.
I am not really sure. I bought it at Walmart and that is how it came. I know what you mean about tenderloins being more elongated, but I have had them this way a few times. It is not pressed, or at least I didn’t think it was. It had the grain like normal. Perhaps it was a pork roast and not actually a tenderloin? The package did say tenderloin though.
You are welcome. Thanks!
Yum! Pork loin & tenderloin are a staple in our house!
I need to make them more often. We eat a ton of chicken. Thanks!
Haven’t had pork tenderloin in a while and now I really crave a huge slice! Yours looks really juicy and tender, Mindy.
I don’t make it nearly enough, I need to put it into my meal rotation more often. Thanks!