Jorge hates it when pork tastes too much like “pork”… You know what I mean? That strong meaty taste that almost makes it seem like you’re eating raw meat… Well, actually, I hate that too. That’s why I decided to share with you today a quick recipe that will be very useful: my favorite pork tenderloin marinade!
In fact, this marinade works for any pork cut you have. I usually use it to enhance the flavor of the meat, to remove that intense “raw meat” taste, and also to make the pork more succulent and tender. Luckily for you, this pork marinade does all that!
It tastes like we’re eating meat from a Michelin-starred restaurant! Think I’m exaggerating? Try it and tell me what you think afterwards.
Ingredients for Pork Tenderloin Marinade
The ingredients used for this marinade are very simple! The secret lies in combining them all to achieve that harmony and delicacy that comes when you put them all together! Preparing a marinade is like writing a song; there needs to be a balance between all the instruments for the final result to be good.
I’ll leave some notes about the ingredients, so if you want you can remove or add something. For example, some people don’t like the touch of rosemary in their food; if that’s your case, you can remove it from the ingredient list or reduce the quantity.
- ¼ cup extra virgin olive oil – Every marinade needs a fatty base, and in this case, that’s olive oil. You need to choose high-quality extra virgin olive oil for a quality marinade. The olive oil will help carry the flavors of the other ingredients and will keep the pork loin juicy during cooking.
- 2 tablespoons soy sauce – After I started adding soy sauce, this marinade got even better! It helped to tenderize the meat a lot because of the salt in its composition.
- 1 tablespoon Worcestershire sauce – I add it to counterbalance the sweetness of the honey, so we don’t end up with a sweet marinade that resembles barbecue sauce.
- 2 tablespoons honey – Many people think that honey makes meat sweet and gives it a very characteristic flavor, but that’s not true. Honey helps caramelize the outside of the meat and also helps the marinade adhere better to the meat. It’s an essential ingredient in this recipe.
- 2 tablespoons mustard – If you like a spicy kick while you eat, you really need to add mustard. Furthermore, the mustard gives the marinade a more intense flavor.
- 1 tablespoon lemon juice – It’s perfect for tenderizing pork loin without altering the texture. Use fresh lemon juice instead of store-bought/packaged lemon juice. Believe me, the taste is different!
- 2 garlic cloves, finely minced – Fresh garlic intensifies the flavor of the marinade. You can use garlic powder, but the flavor won’t be the same. I’ve tried it, and I missed the taste of fresh garlic.
- 1 tablespoon chopped fresh parsley – It gives that touch of freshness to the marinade that we all love so much! Again, if possible, use fresh parsley instead of packaged dried parsley. The freshness of the ingredients is essential for this marinade!
- ½ teaspoon salt – Balance the flavor of the marinade without making it too salty. Don’t overdo the salt; it’s an ingredient that can completely ruin the recipe if used in excess.
- 1 sprig fresh rosemary – At home, it’s mandatory to season all pork with rosemary! Rosemary releases a warm, woody aroma that gives pork a very mild and delicate flavor.
I’ll remind you again that you should use as many fresh ingredients as possible. I have some small pots here on the balcony with parsley, rosemary, and other fresh herbs that I use for marinades. It’s very easy to keep these herbs alive; you just need to cut and water them, nothing more!
How to Make This Delicious Pork Tenderloin Marinade
The truth is, preparing this marinade is the easiest thing in the world, since you only need to put all the ingredients in a blender (I use the KitchenAid food chopper; it’s good and not very expensive) and mix (except for the rosemary sprig). However, I’m going to use this section of the article to teach you how to marinate pork so that it’s worthy of a Michelin-starred restaurant!
In a measuring cup or small bowl, combine the olive oil, soy sauce, Worcestershire sauce, honey, mustard, lemon juice, garlic, parsley, and salt. Whisk well until the marinade is fully blended. Now, trim any excess fat or silver skin from the pork tenderloin.
Place the meat in a resealable plastic bag or a large bowl, add the rosemary sprig, and pour the marinade over it.
If using a bag, press out as much air as possible, seal it, and gently massage the marinade into the meat. If using a bowl, cover tightly with plastic wrap and refrigerate for at least 1 hour.
Actually, 1 hour is the minimum time I like to recommend. For the marinade to penetrate the meat and make it tender, I recommend marinating the meat for at least 4 hours.
If you have the time and this is a meal you’re still planning, you can (and should!) leave it to marinate overnight. You just need to leave the meat in the fridge overnight to marinate.
When I know I’m going to have visitors, like my mother-in-law coming over on Sunday, I usually make the marinade on Saturday and leave the meat to marinate until Sunday at midday. That way I’m sure the marinade has had time to penetrate the meat and make it tender and flavorful, just the way I like it!
As you can see, it’s a simple recipe that’s incredibly easy! After using it once, you can be sure you’ll never eat unmarinated pork again!
Make-Ahead Tips: How Far in Advance You Can Prep This Marinade
Since I started Big Cravings with Jorge, we’ve been making dozens of recipes every week. With this kind of pace, it’s normal for us to become perfectionists and prepare some recipes ahead of time, due to time management in the kitchen.
If you have some free time and want to get ahead, you can mix all the ingredients and prepare the marinade up to 4 days in advance. However, you should only put the pork tenderloin in the marinade a maximum of 12 hours beforehand.
What I usually do is prepare the marinade on Wednesday night, store it in the fridge, and put the pork tenderloin in to marinate on Saturday night. Then, on Sunday at lunchtime, I have the meat ready to cook!
Just a reminder that you shouldn’t leave the meat marinating for more than 12 hours, otherwise the acidity of the lemon and mustard will alter the texture of the meat and give it a very strong flavor.
How to Store the Marinade Safely (With and Without the Pork)
I don’t really like to keep marinades for too long because the flavor ends up intensifying over time, and we lose that balance of flavors between the ingredients…
So, you can keep the marinade in the fridge for a maximum of 4 days without the flavor changing. You can also marinate the meat for a maximum of 12 hours.
The marinade should only be used once. I know it might sound strange, but I had a neighbor who would marinate a piece of meat, take it out of the marinade, and put another piece of meat in the same marinade… She reused the marinade several times… Please don’t do that!
The recipe is also quick to make, so I believe you don’t need to store it for more than 4 days. If you’re unsure if it’s still good, simply discard it and make a new batch. It’s better to play it safe!
I truly hope you enjoyed my recipe. If you have any questions, leave a comment below!
The Best Pork Tenderloin Marinade
Description
This easy pork tenderloin marinade transforms any cut of pork into a tender, juicy, incredibly flavorful meal. Made with olive oil, soy sauce, honey, mustard, lemon, and fresh herbs, it removes that strong “porky” taste and adds a perfect balance of savory, sweet, and aromatic notes. Simple to prep, great for weeknights, and delicious enough for guests.
Ingredients
Instructions
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Combine the Ingredients
Add the olive oil, soy sauce, Worcestershire sauce, honey, mustard, lemon juice, garlic, parsley, and salt to a bowl or small blender.
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Blend Until Smooth
Mix or blend until the marinade is smooth and well combined.
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Add the Rosemary
Stir in the fresh rosemary sprig (don’t blend it).
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Coat the Pork Evenly
Pour the marinade over the pork and coat all sides evenly.
Nutrition Facts
- Amount Per Serving
- Calories 430kcal
- % Daily Value *
- Total Fat 33g51%
- Sodium 1550mg65%
- Total Carbohydrate 28g10%
- Sugars 27g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.