Pork Tenderloin Marinade: Quick and Flavorful Weeknight Delight
By Ava Mitchell
Prep
5 min
Cook
30 min
Total
35 min
Servings
4
Level
Easy
Serve this five-minute marinade with pork tenderloin as part of this family dinner recipe for a quick weeknight meal․ This marinade gives pork tenderloin garlic and lemon flavors․ Five minutes of prep time results in moist, tender pork tenderloin․
Mix fresh ingredients such as olive oil, lemon juice, soy sauce, and garlic to create a marinade that keeps pork tenderloin moist․ The salty and sour ingredients in the marinade will help prevent the pork tenderloin from drying out and promote browning on the surface․
When preparing pork tenderloin, aromas from the meat will fill your house․ Tips for preparing pork tenderloin include avoiding overcrowding the pan and drying the pork tenderloin to promote browning․ Other tips for preparing pork tenderloin include using a thermometer to prevent overcooking, which can reduce moisture in the meat․
Serve sliced pork tenderloin with a side dish of roasted vegetables or other salad․ Enjoy leftovers in sandwiches and other salads that taste good even when eaten several days later after refrigeration․
Why you'll love this recipe
- Only 5 minutes of prep time․ This recipe is suitable for weeknight dinners when you want something delicious but don't have a lot of time to cook․
- Includes several common ingredients that work well together in a marinade and have an appealing taste for many people, including children․
- Results in a finished product that guests like and saves time, both advantages for occasional entertaining of family and friends․
- Leftovers can be stored in the refrigerator for up to three days․ Possible ways to use leftovers include making salads and sandwiches․
- Can be easily adapted to make a gluten-free version by replacing soy sauce with tamari․ Other substitutions and adaptations are possible for other dietary restrictions․
Ingredients
- •3 tbsp olive oil
- •2 tbsp lemon juice (freshly squeezed is best)
- •2 tbsp soy sauce (can substitute with tamari for gluten-free)
- •1 ½ tbsp Worcestershire sauce (coconut aminos can be used as substitute)
- •1 tbsp minced fresh garlic (or 1 tsp garlic powder)
- •½ tsp kosher salt
- •½ tsp black pepper
- •1 tsp onion powder
- •1 ½ tsp dried parsley (or 1.5 tbsp minced fresh parsley)
- •1 lb pork tenderloin (1 to 1.5 lb)
- •2 tbsp neutral oil for searing (canola or vegetable)
Instructions
- 1
In a medium bowl or measuring jug, whisk together all marinade ingredients until fully combined.
- 2
Place the pork tenderloin in a gallon-sized resealable bag.
- 3
Pour the marinade over the pork and seal the bag, pressing out excess air.
- 4
Turn the bag to coat the pork thoroughly in the marinade.
- 5
Refrigerate the marinated pork for at least 2 hours, preferably for 8 to 12 hours.
- 6
Preheat your oven to 400°F (200°C) before cooking.
- 7
Remove the pork from the marinade and pat it very dry with paper towels.
- 8
Heat a splash of neutral oil in an oven-safe skillet over medium-high heat.
- 9
Sear the tenderloin for about 2 minutes per side, creating a dark, caramelized crust.
- 10
Transfer the skillet to your preheated oven and roast the tenderloin for 15 to 25 minutes.
- 11
Check with an instant-read thermometer; the pork should reach 145°F (63°C).
- 12
Once done, transfer the pork to a cutting board and tent loosely with foil.
- 13
Allow it to rest for 10 minutes before slicing.
FAQ
Nutrition (per serving)
Calories
350
Protein
28g
Fat
23g
Carbs
6g
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