Easy Pork Tenderloin Marinade with Soy Sauce and Brown Sugar
This savory-sweet marinade transforms pork tenderloin into a flavorful centerpiece with olive oil, brown sugar, Dijon mustard, and soy sauce. The combination creates a beautiful caramelized exterior when grilled while keeping the meat tender and juicy inside. Perfect for weeknight dinners or entertaining, this recipe requires minimal prep but delivers restaurant-quality results. The marinade can work its magic for up to 12 hours, making it ideal for meal planning.
Ingredients
- 2 pork tenderloins, trimmed, should total 2-2.5 pounds
- ¼ cup olive oil
- 3 tablespoons brown sugar
- 2 teaspoons Dijon mustard
- 3 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cloves garlic, minced
Instructions
- 1
Whisk together all marinade ingredients in a large measuring cup or mixing bowl
- 2
Place pork in a large zip-top bag or casserole dish
- 3
Add marinade to bag or dish, turning pork to coat all sides
- 4
Cover dish with plastic wrap if using, then refrigerate and marinate up to 12 hours, turning 2-3 times
- 5
Grill until internal temperature reaches 135 degrees
- 6
Place pork on platter, cover with foil, and rest for 10 minutes before slicing
- 7
Discard used marinade
Tips
Pat pork dry before marinating for better marinade adhesion and improved browning when grilling
Use a meat thermometer to ensure perfect doneness - pork is safe and juicy at 135°F internal temperature
Turn the pork every few hours during marinating to ensure even flavor penetration on all sides
Good to Know
Store cooked pork tenderloin in refrigerator up to 3 days. Wrap tightly in plastic wrap or store in airtight container.
Marinate pork up to 12 hours ahead. Can prep marinade ingredients 1 day ahead and store covered in refrigerator.
Serve sliced at room temperature or warm. Pairs well with roasted vegetables, rice, or salad.
Common Mistakes
Don't skip the resting period to avoid dry meat from lost juices
Don't reuse marinade to avoid food safety issues
Don't overcook past 135°F to prevent tough, dry pork
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use this marinade for other cuts of pork?
Yes, this marinade works well with pork chops, pork loin, or even chicken. Adjust marinating time based on thickness - thinner cuts need 2-4 hours.
What if I don't have a grill?
Bake at 425°F for 15-20 minutes or pan-sear in a hot skillet with oil for 3-4 minutes per side, then finish in 400°F oven.
How long does leftover cooked pork keep?
Properly stored cooked pork tenderloin keeps 3-4 days in the refrigerator. Slice and store in airtight containers for best quality.