Citrus Garlic Pork Tenderloin Marinade
This is my go-to pork tenderloin marinade! It’s light and bright, made with fresh herbs, citrus and pantry staples. Perfect for summer grilling and freezer friendly.
I think this is the very best pork tenderloin marinade because it’s light, bright flavor! But, you’re welcome to use this marinade on any other cut of pork, including a whole pork loin. It’s also a good marinade for chicken.
Citrus and garlic are the dominant flavors, and both taste great with pork! But, I add depth in this marinade with fresh herbs and a bit of soy sauce. I know you’ll love it!
Recipe Substitutions and Additions
There are several ways you can switch up the marinade ingredients to use what you have on hand! Here are a few ideas:
- Substitute Worcestershire sauce for the soy sauce.
- Have some fun with the fresh herbs! You can substitute the mint for fresh thyme, basil or rosemary.
- Lemon juice can be used in place of the lime juice.
- This is a super savory, tangy marinade! You can add a bit of sweetness with 1/4 cup honey or maple syrup.
- A squeeze of whole grain or Dijon mustard is always a good addition.
Serving Suggestions
I think the flavors of this marinated pork are perfect for summer!
Serve with Pineapple Slaw, Hawaiian Mac Salad, and Smoked Asparagus or Smoked Corn on the Cob for a light summer dinner.
Storing Marinade
Once the pork is in the marinade, it can stay in the fridge for up to a day! After that, the texture of the pork may degrade a bit.
You can also store the marinated pork tenderloin in the freezer for up to 6 months! It’s a great way to meal prep for summer grilling.
I hope that you love this pork tenderloin marinade! If you make it, I’d love to hear how it went in the comments below.
Citrus Garlic Pork Tenderloin Marinade
Ingredients
- 1 pound pork tenderloin
For the marinade:
- 1/3 cup extra virgin olive oil, or avocado oil
- 1/3 cup orange juice
- 1/4 cup lime juice
- 1/8 cup soy sauce
- 1 teaspoon orange zest
- 1/8 cup mint leaves, finely chopped
- 6 cloves garlic, peeled, minced
- 2 teaspoons oregano, fresh, minced
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- In a large bowl, add the oil, juices, soy sauce, orange zest, mint, garlic, oregano and seasonings. Whisk to combine.
- Add the raw pork tenderloin to a gallon-sized large zip-top bag. Pour the marinade mixture over the top. Press out as much air as you can, then seal the bag. Place in the refrigerator overnight.
- Remove the marinated pork tenderloin from the bag. Pat dry with paper towels to remove the marinade and dry the surface of the pork. Sprinkle with salt and pepper. Allow to rest for 15-20 minutes to take the chill off before cooking.
- Oven: Preheat the oven to 425 degrees Fahrenheit. Prepare a roasting pan with a rack, or a rack over a rimmed baking sheet. Place the pork on the rack and roast in the oven for about 25 minutes, or until the pork has an internal temperature of 145 degrees Fahrenheit using an instant read meat thermometer. Transfer to a cutting board and allow to rest for 5 minutes before slicing.
- Grill: Preheat the grill to medium-high heat. Your grill time will vary depending on your grill temperature, but I typically aim for 5-7 minutes per side. Pull the pork tenderloin off when it is just below 145 degrees Fahrenheit. Transfer to a cutting board and allow to rest for 5 minutes before slicing.
- Optional Glaze: You can use the marinade for a glaze, BUT you have to boil it first. While the pork tenderloin cooks, transfer the leftover marinade to a small saucepan and bring to a boil over medium-high heat. Boil for at least a minute. It will reduce a bit. Turn the heat down to low, then add 1/4 cup of brown sugar and whisk vigorously. This will help it get thicker! Apply the glaze during the last 2-3 minutes of cooking. If grilling, watch it carefully because the sugar can burn at super high temperatures.
