Pork Tenderloin Marinade

by Sabrina Snyder

Published on

2 Comments

5 from 1 vote
8 Servings
Prep Time 5 minutes
Cook Time 0 minutes
Marinate 2 hours
Total Time 2 hours 5 minutes
Jump to Recipe

This post may contain affiliate links. Read my disclosure policy.

Pork Tenderloin Marinade makes the juiciest and most flavorful pork. Made with common pantry ingredients full of sweet and savory goodness.

Preparing a Pork Tenderloin with this easy and quick marinade is the great way to ensure you get the most flavorful Dinner imaginable! 

Sabrina’s Pork Tenderloin Marinade Recipe

This simple homemade marinade makes a huge difference in the flavor and texture of pork tenderloin. After prepping the meat in the marinade for two hours, you can use a variety of cooking methods to finish. This recipe is intended for grilling, however, you can place the marinated pork in a baking dish to prepare in the oven, or follow your favorite slow cooker recipe. Regardless of which cooking method you use, this marinade is guaranteed to take your tenderloin to the next level. Plus you can use it on other cuts of pork too! It’s sure to be a new favorite recipe to keep on hand.

Pin this recipe now to remember it later

Pin Recipe
Dinner, then Dessert

Pork Tenderloin Marinade

Pork Tenderloin Marinade makes the juiciest and most flavorful pork. Made with common pantry ingredients full of sweet and savory goodness.
Yield 8 Servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 2 hours 5 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Pork loin on dinner plate with rice and sauce.
PrintRate

Ingredients
 

  • 1 cup chicken broth
  • 1/3 cup brown sugar , packed
  • 1/3 cup low sodium soy sauce
  • 1/4 cup ketchup
  • 1/4 cup ginger , finely minced
  • 5 garlic cloves , finely minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 tablespoon rice wine vinegar , (or apple cider vinegar)

Instructions

  • In a large bowl whisk together chicken broth, brown sugar, soy sauce, ketchup, ginger, garlic, rice wine vinegar, kosher salt and black pepper.
  • Transfer marinade to a large ziplock bag.
  • Add the pork tenderloin and coat well, sealing the bag with as little air in it as possible.
  • Marinate for 2 hours.
  • Pat pork dry and cook or grill as desired.
  • To use marinade as a sauce, add to a saucepan, reduce by half volume on a simmer.
  • Serve over pork slices.

Nutrition

Calories: 56kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Cholesterol: 1mg | Sodium: 708mg | Potassium: 97mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.3mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Sliced pork tenderloin on rice with sauce and sauce in bowl

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Yum! I often try new marinades for pork tenderloin, and this is my family’s favorite! The ketchup adds a hint of tanginess to the marinade and sauce. Thank you for an outstanding recipe!

    Reply