With fresh, bright, Mediterranean-inspired flavors, this pork tenderloin marinade recipe comes together in just minutes for tender, flavorful pork. Whisk together the marinade, pour it over the pork, and let it rest for 2 hours before roasting, grilling, or even slow cooking.

Pork Tenderloin Marinade - Ingredients Shown Individually like Garlic, Rosemary, Oil, Lemon, Salt, and Pepper

Table of contents

Some of the very best, most flavorful recipes are made from the simplest ingredients, and this pork tenderloin marinade is one of them.

This marinade is reminiscent of a classic Greek Souvlaki, but with a few subtle changes. First, fresh rosemary is the star herb, instead of oregano. Rosemary is my favorite herb to pair with pork, and its flavor works well with the garlic and lemon. I also go a bit stronger with the lemon and add a bit of Dijon mustard to help emulsify the ingredients and further complement the tenderloin.

The marinade is fresh and bright, flavoring and tenderizing the pork so it’s not just ultra delicious, it’s also ultra juicy.

You can whisk the marinade together in less than 5 minutes to marinate up to 3 pounds of pork tenderloin. Let the marinade work its magic on the pork for at least 2 hours (or as long as overnight), then cook the tenderloin however you like. It’s delicious enough to serve to guests but easy enough to throw together for a weeknight dinner.

Sliced Pork Tenderloin on a Cutting Board, Marinated with the Best Pork Tenderloin Marinade

What readers are saying

“Used this marinade for some grilled pork tenderloin and it was awesome.” -Mark

“Made this recipe exactly as written (doubled it) and it was the most delicious tenderloin ever. Rave reviews from all of our guests!” -Marissa

“This is my go-to pork tenderloin marinade because it’s so fresh and not overly sweet like so many pork marinades.  I’ve made it just as written and we all love it on the grill all summer.” -Gail

Ingredient Tips

For the full recipe, including ingredient measurements, scroll down to the printable recipe card below.

  • Use lemon juice and zest: This recipe has a higher lemon juice to olive oil ratio than most marinades, but I have found this is the perfect ratio for the brightest flavor. Adding the fresh lemon zest also makes it more aromatic.
  • Use fresh-squeezed lemon juice: You’ll get a much bolder, fresher flavor than using bottled juice.
  • Mince the rosemary finely: Big pieces of rosemary can be tough to chew. Plus, fine pieces make for better flavor distribution.
  • Press or grate the garlic: Similar to the rosemary, running the garlic through a garlic press or microplane allows for better distribution throughout the marinade.
  • Use a quality mustard: Skip the yellow mustard and use a nice Dijon, either smooth or grainy.

How Long Should You Marinate Pork Tenderloin?

I have tried many different marinating windows for pork tenderloin, and the minimum time for best flavor and texture is 2 hours.

If you’re making a pork tenderloin for dinner, you can whisk together the marinade and pour it over the pork in the morning and let it rest in the refrigerator all day before cooking it that night.

Do not marinate the pork for more than 24 hours. Even given the amount of lemon juice in this marinade recipe, I have marinated the pork tenderloin overnight without it negatively affecting the texture of the meat. Longer than that, though, and the pork can become mealy and the flavor degrades.

The perfect marinating window: With this particular pork tenderloin marinade recipe, aim for 2-12 hours in the fridge.

Step-by-Step Overview

Making and using this pork tenderloin marinade is incredibly simple:

  1. Whisk together the marinade ingredients until well combined.
  2. Pour over up to 3 pounds of pork tenderloin in a zip-top bag. Seal tightly, pressing out as much of the air as you can so that the marinade touches as much of the meat as possible.
  3. Let rest in the refrigerator for at least 2 hours or up to overnight.
  4. Remove the pork and cook as desired. Discard the used marinade.

Cooking the Pork

You can use this pork tenderloin marinade prior to any of your favorite cooking methods. My favorite method, and the one in the recipe card below, is my roasted pork tenderloin recipe. Quickly sear the pork for a few minutes on the stove before finishing it in the oven.

You could also wrap the pork in bacon before searing and roasting, as described in my bacon-wrapped pork tenderloin recipe.

Grilling or slow cooking are also great options. Regardless of the method you choose, be sure to check the internal temperature of the pork using a meat thermometer and let the meat rest for about 10 minutes before slicing and serving.

Flavor Variations

This pork marinade recipe is always a hit as written, but you can make a few adjustments for some flavor variations as well:

  • Add up to 1 tablespoon of brown sugar or 2 tablespoons of pineapple juice for a touch of sweetness. If adding pineapple juice, do not marinate the meat for more than 2 hours, as the enzymes in pineapple can cause the pork to become mushy.
  • Use your favorite fresh herbs in place of the rosemary. Oregano, thyme, and marjoram are all great options.
  • Add a teaspoon of red pepper flakes for a spicy kick.

Frequently Asked Questions

Can you make the pork tenderloin marinade in advance?

Yes. You can make the marinade up to 24 hours before using it. Store it in an airtight container in the fridge until you’re ready to pour it over the meat. While you can freeze the marinade, doing so degrades the fresh, bright flavor of the marinade, so I do not typically recommend it.

How can you store and reheat leftover pork tenderloin?

Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. If frozen, allow to thaw overnight in the fridge before reheating.

Reheat cooked pork tenderloin gently so it does not become tough. Microwave, covered, on 70% power in 30-second intervals, just until warmed through, or wrap in foil and place in a 300°F oven for 10-15 minutes.

Is this marinade Whole30 compliant?

Yes, this marinade is Whole30 compliant as long as you choose a compliant Dijon mustard (check the ingredients, as brands vary). The marinade is also naturally dairy-free and gluten-free.

Can I do anything with the leftover marinade?

Because it has touched raw meat, the leftover marinade is not safe to consume without boiling thoroughly first. Since this can cause the lemon to become bitter, I don’t recommend cooking it into a sauce.

If you prefer a sauce with your pork, use my pork tenderloin with herb gravy recipe to make a pan sauce to enjoy over the tenderloin and sides such as cauliflower mashed potatoes.

Tried this recipe? Leave a rating and comment below — I’d love to hear how it turned out! Or, follow me on Facebook, Instagram or Pinterest!

Pork Tenderloin Marinade

Servings: 8
Prep Time: 5 minutes
Cook Time: 20 minutes
Marinating Time: 2 hours
Total Time: 2 hours 25 minutes
Made with a simple yet flavorful mix of olive oil, lemon, garlic, and herbs, this easy pork tenderloin marinade recipe is ready in minutes for the most delicious pork tenderloin.
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Ingredients

For the Marinade

  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • zest of 1 lemon
  • 5 large garlic cloves pressed (about 2 tablespoons)
  • 5 sprigs fresh rosemary minced (about 2 tablespoons)
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper

For the Pork

  • 2 1/2 pounds pork tenderloin about 2 tenderloins
  • 1 Generous pinch salt

Equipment

Instructions 

  • In a bowl, whisk together the olive oil, lemon juice and zest, garlic, rosemary, mustard, salt, and pepper until well combined.
    1/4 cup extra virgin olive oil, 1/4 cup freshly squeezed lemon juice, zest of 1 lemon, 5 large garlic cloves, 5 sprigs fresh rosemary, 1 tablespoon Dijon mustard, 1 1/2 teaspoons salt, 1/4 teaspoon freshly ground black pepper
  • Add the pork to a large zip-top bag. Pour the marinade over the meat and seal tightly, removing as much of the air as possible. Refrigerate for at least 2 hours.
    2 1/2 pounds pork tenderloin
  • When ready to cook, preheat oven to 450℉. Remove the pork from the marinade and add another generous pinch of salt.
    1 Generous pinch salt
    • Discard leftover marinade, as any marinade that has touched raw meat is not safe to consume without cooking.
  • Heat a large, ovenproof skillet over medium-high heat. Add the tenderloin(s) to the pan and sear on each side for about 60-90 seconds, until brown. Do not cook for more than 3 minutes total on the stove.
  • Transfer the skillet to the oven. Roast for 5 minutes, then flip the pork over.
  • Cook for an additional 5-10 minutes, until the thickest part has an internal temperature of 140°F. (It will continue cooking another 5 degrees as it rests.)
  • Transfer the pork to a platter and allow to rest for 10 minutes before slicing and serving.

Notes

Marinating time

  • I find 2 hours is the minimum amount of time the meat should marinate for the best flavor. You can marinate the pork as long as overnight, as the marinade is not acidic enough to cause the pork to become mushy.

Cooking method:

  • While I list the directions for my oven-roasted pork tenderloin above, you can use any cooking method you like best for the pork after marinating.
  • If you don’t have an oven-safe skillet, sear the pork in any skillet and then transfer the meat to a baking dish before finishing it in the oven.

Make ahead:

  • The marinade can be made up to a day before you plan to use it. Store in an airtight container in the refrigerator until you are ready to marinate the pork.
  • I do not recommend freezing the marinade as this can break down the fresh, bright flavors.

Yield

  • Makes about 1/2 cup of marinade, enough for 2.5 to 3 pounds of pork tenderloin, or 8 servings total.

Nutrition

Calories: 236kcal, Carbohydrates: 1g, Protein: 30g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 92mg, Sodium: 531mg, Potassium: 580mg, Fiber: 0.2g, Sugar: 0.2g, Vitamin A: 20IU, Vitamin C: 4mg, Calcium: 16mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course
Cuisine: American
Author: Fifteen Spatulas

More Homemade Marinade Recipes

Looking to make more delicious protein marinades at home?

My carne asada marinade recipe is always a hit. Turn the finished carne asada into tacos, burritos, and more.

If you prefer chicken, my chicken fajita recipe includes a flavorful marinade for both the meat and the vegetables.

The Asian-inspired marinade for my grilled shrimp skewers is not just delicious on fish—you can easily use it for a pork tenderloin, too! Marinate the pork for 1-2 hours before cooking.

And if you really love this pork tenderloin marinade, my chicken kebabs recipe features a marinade with very similar flavors!