This easy pork tenderloin marinade makes tender, juicy pork with just 7 simple ingredients. A quick 30-minute marinade adds tons of flavor, making this an easy dinner for busy weeknights or relaxed weekends.
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. This recipe is also featured in my What to Serve with Mac and Cheese meal guide, where I’ve shared 19 of my favorite comfort food sides.
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 most recently updated in May 2026. I 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 improve readability, update the photos, and make the recipe more user-friendly.
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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. Always marinate pork tenderloin in the refrigerator, not at room temperature.
Can You Marinate Pork Tenderloin Too Long?
Yes. Marinating pork tenderloin too long, especially in acidic marinades with vinegar or citrus juice, can make the meat mushy instead of tender. 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.
Reheat pork tenderloin gently over medium-low heat with a splash of broth or water. Cover and warm just until heated through to keep it juicy.
Try These Main Dishes Next!
- Herb Roasted Pork Tenderloin – Tender, juicy, and made with just six ingredients.
- Air Fryer Cube Steak – The perfect main dish because it is inexpensive and ready in about 15 minutes!
- Spicy Grilled Pork Chops – Marinated pork and an apple salsa made with fresh fruits and vegetables.
Love this recipe?
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Easy Pork Tenderloin Marinade
Ingredients
- 5 tablespoons olive oil divided
- ¼ cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 pork tenderloin about 1 pound
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!