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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.

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