We absolutely love this marinade and cooking method as it produces the most succulent and flavorful pork. Give it a try, we're sure you'll agree! Pork tenderloin is one of those dishes we crave because of its texture and flavor. Most of all, pork tenderloin cooks so fast! We take advantage of any excuse we can to do this! Holidays, special occasions, Sunday dinner, or really, any night of the week. You can't tear us away from our love for tenderloin!
For more delicious marinades, be sure to check us out Always juicy chicken marinade And our popular Salmon marinade Which has gone viral on Facebook.
Why our recipe?
- As easy as tossing ingredients in a bag.
- Pantry-staple ingredients that you probably already have on hand.
This marinade works wonders because it combines acids like lemon juice and white wine vinegar to tenderize the pork, making it super juicy. The olive oil keeps everything moist and helps the flavors spread evenly. Brown sugar adds a touch of sweetness and helps create a delicious crust while you cook it. Garlic, soy sauce, and ground mustard pack tons of flavor, with the soy sauce adding a savory depth and the garlic giving it a nice kick. Plus, salt and pepper everything out. This is a simple yet magical mixture that turns your pork tenderloin into something amazing!
Material notes
- Pork Tenderloin: They usually come trimmed and ready to go. If you find a tenderloin with slightly silvery skin or excess fat, feel free to trim it.
- Olive oil: Extra virgin olive oil works best for its rich flavor, but regular olive oil can also be used.
- Brown Sugar: Light or dark brown sugar will work.
- Garlic: Freshly minced garlic cloves are recommended for best flavor. If using pre-minced garlic from a jar, 1 teaspoon equals about one clove.
- Lemon juice: Fresh lemon juice is ideal, but bottled lemon juice will work in a pinch.
- I willow: Regular soy sauce is recommended, but you can also use low-sodium.
- White Wine Vinegar: Apple cider vinegar or rice vinegar can be used as substitutes.
- Roasted Mustard: If you don't have ground mustard, you can use 1 teaspoon Dijon mustard.
- Salt: Regular table salt works just fine. Adjust to taste if necessary.
Marinating Times
Quick Marinade: If you're short on time, even a 30-minute marinade can add some great flavor to your pork. It won't be as intense, but it's a good option if you're in a hurry.
Best Time: Marinate your pork tenderloin for at least 4 hours. This gives the marinade enough time to penetrate the meat and infuse the flavor.
Maximum Taste: If you really want to pack in the flavor, let the pork marinate for up to 24 hours. This extended marinating time helps tenderize the meat and really allows the pork to soak up the flavors.
Pink center
The pork tenderloin should be a pale pink color in the middle. The USDA now recommends cooking pork to an internal temperature of 145 degrees Fahrenheit, up from 165 degrees Fahrenheit previously. At 145 degrees F, you'll have the juiciest pork tenderloin that's pale pink in the center, but still completely safe to eat. Pork tenderloin that is not pink in the middle is overcooked and can dry out easily.
Don't have an oven-safe skillet?
This recipe calls for you to first sear your meat on a stove top and then finish cooking in the oven. The most convenient way to do this is to use an oven-safe skillet, such as cast iron. If you don't have an oven-safe skillet, place an oven-safe baking pan (like a 9×13 pan) in the oven and preheat it. Once your meat is cooked on the stovetop, place it in a hot pan in the oven to finish.
Grilling Instructions
If you prefer to grill your tenderloin, you absolutely can! Heat your grill to high heat (about 500 degrees F) to grill your tenderloin over direct heat for 15 minutes (with the lid closed), turning every 2 to 3 minutes. If your pork starts to brown too much, move to indirect heat to finish cooking. We actually have a whole post with great instructions for that Perfectly juicy grilled pork tenderloin.
Storage and reheating instructions
Keep in fridge Refrigerate leftovers in an airtight container for up to 5 days.
Reheat Heat a small amount of oil in a skillet over medium-low heat until hot, flipping sides every minute or two.
Watch the video below Where Caytlin walks you through each step of this recipe. Sometimes it helps to have a visual, and we've always got you covered with our cooking show. You can find the complete collection of recipes YouTube, Facebook Watch, or us facebook pageOr here on our website with their respective recipes.
