Marinated pork tenderloin is a delicious and simple dish, perfect for family dinners or gatherings. The tenderloin is lean yet juicy, and when marinated in a mix of soy sauce, honey, garlic, and olive oil, it absorbs rich, savory flavors with a hint of sweetness.
This marinade helps the pork stay moist while adding a delicious caramelized crust when cooked. Whether you’re grilling or roasting, this recipe makes a satisfying main course that’s easy to prepare and full of flavor. Serve it with your favorite sides for a complete, tasty meal.
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Why This Recipe Works
This recipe works because it balances savory, sweet, and aromatic flavors, all of which perfectly complement the mild taste of pork. The soy sauce adds depth and saltiness, while the honey brings a touch of sweetness that helps caramelize the meat. Garlic and olive oil add richness and a hint of spice. By marinating the pork, the flavors have time to soak in, making each bite deliciously seasoned.
You should make this recipe because it’s versatile, easy to prepare, and cooks quickly. Pork tenderloin is naturally tender, and the marinade keeps it moist and flavorful. It’s also adaptable—you can cook it on the grill for a smoky taste or in the oven for a simpler option. This dish pairs well with many sides, so it’s a great choice for any meal or occasion.
Ingredients
Pork Tenderloin: The main protein, tender and lean, perfect for marinating. You can substitute with pork loin, though it may need longer cooking.
Soy Sauce: Adds a salty, umami flavor to the marinade. You can use tamari or coconut aminos for a gluten-free option.
Honey: Provides a touch of sweetness that balances the marinade. Maple syrup works as a substitute.
Garlic: Adds a savory, aromatic flavor. Fresh garlic is best, but garlic powder can work if needed.
Olive Oil: Helps keep the pork tender and adds richness. You can substitute with vegetable oil or avocado oil.
Tips
- Marinate the pork for at least 1 hour for the best flavor.
- Bring the pork to room temperature before cooking for even cooking.
- Use a meat thermometer to check for doneness; pork should reach 145°F (63°C).
- Let the pork rest for a few minutes after cooking to keep it juicy.
- Baste the pork with the marinade while grilling or roasting for extra flavor.
How to Serve
Marinated pork tenderloin is a versatile main dish that pairs well with a variety of sides. Its juicy, flavorful meat and slight sweetness make it ideal for family dinners or special occasions. Serve sliced pork tenderloin as part of a hearty meal, or add it to salads and sandwiches for an easy, delicious option.
- Serve with roasted vegetables like potatoes, carrots, and green beans for a classic dinner.
- Pair with a light salad and rice pilaf for a balanced meal.
- Slice thinly and serve on sandwich rolls with coleslaw for a tasty lunch.
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Marinated Pork Tenderloin
Ingredients
- 1 lb pork tenderloin
- ¼ cup soy sauce
- 2 tablespoons honey
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- ½ teaspoon dried thyme optional
Instructions
- In a bowl, mix together the soy sauce, honey, minced garlic, olive oil, black pepper, and thyme if using.
- Place the pork tenderloin in a large resealable bag or shallow dish. Pour the marinade over the pork, coating it well.
- Marinate in the fridge for at least 1 hour, or up to overnight for maximum flavor.
- Preheat your grill or oven to 400°F (200°C). If using an oven, line a baking sheet with foil.
- Remove the pork from the marinade and place it on the grill or baking sheet. Discard the marinade.
- Grill or roast the pork for 20-25 minutes, turning occasionally, until it reaches an internal temperature of 145°F (63°C).
- Let the pork rest for 5 minutes before slicing. Serve and enjoy!
Notes
• Bring the pork to room temperature before cooking for even cooking.
• Use a meat thermometer to check for doneness; pork should reach 145°F (63°C).
• Let the pork rest for a few minutes after cooking to keep it juicy.
• Baste the pork with the marinade while grilling or roasting for extra flavor.
very flavorful dish