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This post is sponsored by Filippo Berio. As always, I only work with brands I love and use in my own kitchen, and all opinions are my own.
Even though this is my favorite recipe for pork tenderloin marinade for baking ( along with one of the best baked pork tenderloin recipes I’ve made), it’s also a great pork marinade for grilling.
Marinating is one of the most underutilized weapons in the home cooking arsenal. It makes your meat juicy and tender, and you hardly have to do anything to make it happen – just make sure you use an acid like Filippo Berio’s White Wine Vinegar + extra herby flavor to make your marinade really sing.
Seriously – look at that photo above. I could have tidied up that board before taking a picture of that pork but I really wanted you to see how fabulously juicy this marinade makes it!
How to marinate pork tenderloin?
Guys, it’s SO easy. Mix up the ingredients for the marinade, place the pork tenderloin in a gallon-sized plastic bag, cover the tenderloin with the marinade, seal the bag and give it a little massage to distribute the pork tenderloin marinade all around the pork, and toss it in the fridge until you are ready to make your baked pork tenderloin in the oven ( or you can grill marinated pork tenderloin!)
How long to marinate pork tenderloin?
This depends on the size, but a good rule is to marinate for at LEAST 1 hour ( preferably 4 hours ) but no more than 24 hours.
Two hours is a nice sweet spot between optimal flavor and “OMG I GOT HOME AT 5 PM AND DON’T WANT TO EAT DINNER AT 10 PM!”, because it means I can get home around 5, throw the pork tenderloin marinade recipe together, marinate the pork for two hours, and still have dinner on the table by 7:30-ish.
Other Baked Pork Tenderloin Recipes:
Pork Tenderloin Marinade
- 2 1 lb pork tenderloins
- 1 teaspoon salt
- 1/4 cup dijon mustard
- 1/4 cup honey
- 1/4 cup white wine vinegar
- 1/2 cup olive oil
- 2 cloves garlic minced
- 1 T chopped fresh rosemary leaves
- Mix together all ingredients except for the pork and salt until well combined. An easy way to do this is with a mason jar, but you could also mix them right in the bag or bowl you plan on using to marinate the pork.
- In a large plastic bag or bowl, cover the pork tenderloins with the marinade and either seal the bag or cover the bowl, and place in the fridge in order to marinate for at least one hour or up to 24 hours. ( Two hours is my sweet-spot ideal time. )
- When ready to cook, preheat the oven to 400 degrees F.
- Remove the pork tenderloins from the marinade and place at least 3" apart on a foil lined pan with raised edges ( to catch any runoff from the pork as it cooks. Sprinkle 1 teaspoon of salt across the two tenderloins.
- Bake for approximately 20 minutes. Remove from oven, and allow to rest for 10 minutes before slicing. If you'd like a little more color on your pork, you can broil it for 2 to 3 minutes on high, but make sure to watch the pork so that the extra heat doesn't burn it!