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Pork Tenderloin Marinade is the sweet, tangy, garlicky secret to the juiciest grilled pork you will ever make, with brown sugar and balsamic caramelizing into a glossy crust. I started making this on summer grilling nights when I wanted something easy that still felt special, and it has been on repeat ever since. If you love our balsamic grilled pork chops, this pork tenderloin marinade is the next grilling recipe you need.
Sweet, savory, and impossibly juicy, this marinade turns a lean pork tenderloin into the star of any cookout.
Pork Tenderloin Marinade Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 8 hours 25 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 258kcal
- 🌶️ Flavor Profile: Juicy grilled pork with a sweet, tangy brown sugar balsamic glaze
- ✋ Difficulty: Easy, on par with our grilled pork chops
Quick Answer
To make a Pork Tenderloin Marinade, whisk together balsamic vinegar, brown sugar, Dijon mustard, olive oil, minced garlic, rosemary, salt, and pepper. Pour it over a trimmed pork tenderloin in a zip top bag and refrigerate for at least 8 hours or overnight. Grill the marinated pork to 145 degrees F, rest it, then simmer the reserved marinade into a sauce to drizzle over the sliced pork.
Jump to:
- Pork Tenderloin Marinade Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Pork Tenderloin Marinade
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Pork Tenderloin Marinade FAQs
- Other Recommended Marinade Recipes
- The BEST Pork Tenderloin Marinade Recipe
Why This Recipe Works
Click to see the technique science
- Balsamic and brown sugar balance. Tangy balsamic vinegar and sweet brown sugar create a marinade that caramelizes into a sweet, savory crust on the grill.
- Dijon adds depth. A spoonful of Dijon mustard brings a gentle tang and helps the marinade cling to the pork.
- An overnight soak. Marinating for at least 8 hours lets the flavors fully penetrate the lean tenderloin for the juiciest result.
- Pork tenderloin grills fast. This lean, tender cut cooks in about 20 minutes, making it perfect for a quick weeknight dinner.
- A reserved marinade sauce. Simmering the leftover marinade turns it into a glossy sauce to drizzle over the sliced pork.
- Resting keeps it juicy. Letting the tenderloin rest before slicing keeps all those flavorful juices inside the meat.
Why You’ll Love This Recipe
- Big flavor, few ingredients. A handful of pantry staples turns plain pork into something special.
- Perfect for grilling season. It is a quick, crowd pleasing main, much like our marinated ribeye steak.
- Make-ahead easy. Mix the marinade and let it work overnight, then just grill when you are ready.
Key Ingredients
Here is a look at what goes into this pork tenderloin marinade. Simple pantry ingredients do all the work.
- Pork Tenderloin: A lean, tender cut that soaks up marinade beautifully and grills in about 20 minutes. Trim off any silver skin first.
- Balsamic Vinegar: Aged balsamic brings a sweet, tangy depth that is the backbone of the marinade.
- Brown Sugar and Dijon: Brown sugar adds sweetness and helps the pork caramelize, while Dijon mustard adds tang and helps everything cling.
- Garlic and Rosemary: Minced garlic and dried rosemary give the marinade savory, aromatic flavor.
- Olive Oil: A little olive oil rounds out the marinade and keeps the lean pork moist on the grill, like the oil we use for our grilled asparagus.
See recipe card for exact quantities.
Variations and Substitutions
This marinade is easy to adapt. Here are a few ways to change it up.
- Use it on other cuts: This marinade is fantastic on pork chops, chicken, or even steak.
- Bake it instead: No grill? Roast the marinated tenderloin at 400 degrees F until it reaches 145 degrees F.
- Add heat: Stir in a pinch of red pepper flakes for a spicier kick.
- Fresh herbs: Swap the dried rosemary for fresh rosemary or thyme.
- Maple twist: Use maple syrup in place of the brown sugar for a different kind of sweetness.
How to Make Pork Tenderloin Marinade
- In a small bowl, whisk together the balsamic vinegar, brown sugar, Dijon mustard, olive oil, garlic, rosemary, salt, and pepper.
- Trim the tenderloin, place it in a zip top bag, pour the marinade over it, and refrigerate overnight or at least 8 hours.
- Bring the pork to room temperature, then grill over medium heat until it reaches 145 degrees F, about 20 minutes.
- Rest the pork for 5 minutes while you simmer the reserved marinade into a sauce, then slice and drizzle with the sauce.
Recipe Tips & Tricks
- Marinate overnight. The longer the pork soaks, up to 24 hours, the more flavorful and tender it gets.
- Trim the silver skin. Removing the silvery membrane keeps the tenderloin from curling and toughening on the grill.
- Use a thermometer. Pull the pork at 145 degrees F for a juicy, slightly pink center; it is safe and far better than overcooked.
- Always boil the reserved marinade. Simmer it for 5 minutes before using it as a sauce so it is safe to serve.
- Let it rest. Resting the pork for 5 minutes before slicing keeps it juicy.
- Bring it to room temperature. Letting the pork sit out for 30 minutes before grilling helps it cook evenly.
Serving Ideas and Suggestions
This grilled pork tenderloin is a versatile main that pairs with almost anything. Serve it with our grilled asparagus and a pile of crispy homemade French fries for an easy summer dinner.
It is also delicious sliced over a salad or tucked into sandwiches the next day. For a heartier spread, add another grilled favorite like our balsamic grilled pork chops.
Round out the plate with a fresh vegetable or grain side and a cold drink. The sweet and tangy marinade pairs beautifully with bright, simple sides, much like our honey garlic chicken.
Pork Tenderloin Marinade FAQs
For the best flavor, marinate pork tenderloin in this brown sugar balsamic marinade for at least 8 hours, or overnight. You can marinate it up to 24 hours; any longer and the acid can start to break down the meat too much.
Yes. After marinating, roast the pork tenderloin in a 400 degree F oven until it reaches an internal temperature of 145 degrees F, about 20 to 25 minutes. Rest it before slicing just like the grilled version.
Yes, this marinade works on a larger pork loin too. A pork loin is bigger and needs a longer cook time, so use a thermometer and cook until it reaches 145 degrees F in the center.
Yes, as long as you boil it first. Bring the reserved marinade to a gentle boil and simmer it for 5 minutes to make it safe, then drizzle the cooked sauce over the sliced pork.
Cook pork tenderloin to an internal temperature of 145 degrees F, then let it rest for 5 minutes. It will be juicy with a slightly pink center, which is safe and recommended for pork.
Absolutely. Add the trimmed pork tenderloin and marinade to a zip top bag and freeze for up to 3 months. Thaw it in the refrigerator, where it will marinate as it defrosts, then grill as directed.
Looking for more easy marinades? Our Best Flank Steak Marinade is the next grilling recipe to add to your summer lineup.
Prefer the air fryer? This Air Fryer Pork Tenderloin stays tender and juicy every time.
The BEST Pork Tenderloin Marinade Recipe
Ingredients
- 1 1/2 pounds whole pork tenderloin
- 2 tablespoons aged balsamic vinegar
- 1 tablespoon dark brown sugar packed
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 teaspoon dried rosemary leaves
- 1 teaspoon kosher salt
- 1/4 teaspoon Fresh ground pepper
Instructions
- Trim the pork tenderloin of any fat and silver skin.1 1/2 pounds whole pork tenderloin
- Place the pork tenderloin in a zip gallon size bag.
- Mix the remaining ingredients in a small bowl then pour the marinade over the pork. Refrigerate overnight or for at least eight hours.2 tablespoons aged balsamic vinegar, 1 tablespoon dark brown sugar, 1 tablespoon Dijon mustard, 1 tablespoon olive oil, 2 teaspoons minced garlic, 1 teaspoon dried rosemary leaves, 1 teaspoon kosher salt, 1/4 teaspoon Fresh ground pepper
- Bring the pork tenderloin to room temperature about a half an hour before grilling. Reserve the marinade.
- Fire up the grill to medium heat and grill the tenderloin until the internal temperature measures 145°F, about 20 minutes.
- Remove the tenderloin to a cutting board and allow to rest for 5 minutes before slicing.
- Bring the reserved marinade to a gentle boil over medium heat on the stove top and simmer for 5 minutes.
- Drizzle the marinade over the sliced pork tenderloin and serve.
Notes
- Don’t Skip the Marinating Time: Letting the pork marinate for at least 8 hours ensures the flavors penetrate the meat.
- Use a Meat Thermometer: To achieve the best results, cook until the internal temperature reaches 145°F.
- Let the Meat Rest: Allow the pork to rest for 5 minutes after cooking to keep it juicy.
- Trim the Silver Skin: Removing any fat and silver skin from the tenderloin helps the marinade absorb better.
- Grill Over Medium-High Heat: This helps to sear the outside while keeping the inside juicy.
- Reuse the Marinade Safely: If you want to use the marinade as a sauce, make sure to boil it to kill any bacteria from the raw meat.
Nutrition
Love This Recipe?
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In the heart of bbq country near Memphis, TN this recipe received the highest compliment I know, which is when they come back for more & want to eat the meat right off the cutting board!
How would you bake this?
A truly marvelous recipe for pork tenderloin. I have made this several times. I followed the recipe exactly each time. The marinade only makes a small amount, not a big bag of liquid, so I double it each time. It almost like a cross between a rub and a marinade. Delivers restaurant quality flavors straight off the grill. A must try.
I cook pork tenderloin all the time. I’ll have to try your recipe sometime.
This looks amazing! Pinned it, too!
You had me at brown sugar and vinegar – two of my favorite cooking ingredients! Pinning for next week’s dinner 🙂