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Sweet and savory with a touch of heat, this simple Pork Tenderloin Marinade transforms a basic cut of meat into a rich, flavorful meal. Whether it’s grilled outside or baked in the oven, you’ve got a healthy and easy dinner recipe with just 10 minutes of prep!
This quick marinade has a delicious Asian profile, thanks to ingredients like soy sauce, rice vinegar, sesame oil and Sriracha ketchup! It’s an easy way to create a moist, tender and perfectly charred pork tenderloin in a matter of minutes. Perfect for summer grilling season or busy weeknight dinners!
How to make Pork Tenderloin Marinade:
The secret ingredient in this Asian pork tenderloin marinade recipe is this Red Gold Sriracha Ketchup. Thanks to the addition of hot chili sauce, the ketchup balances the marinade with a perfect touch of sweet heat!
Of course, if you don’t have any Sriracha ketchup, you can also substitute with regular ketchup or even honey, adding crushed red pepper flakes, to taste.
Another key ingredient in the marinade is this sesame seed oil, which gives the sauce a warm, nutty flavor that you can’t replicate with other oils. Don’t skip it!
To create the marinade, simply whisk together:
- Soy sauce
- Rice vinegar
- Sriracha ketchup
- Sesame seed oil
- Sliced green onions
- Garlic
- Ginger
In a large dish or zip-top plastic bag, pour the marinade over your pork. I like to use two small pork tenderloins or 1 larger pork loin filet in order to have enough meat to feed our family of 5!
The meat should marinate for at least 30 minutes, or up to 24 hours — making it a great prep ahead option!
While the meat is on the grill or in the oven, create a sauce using the reserved marinade.
Don’t worry — it’s safe to use the marinade that touched the raw meat so long as you bring the sauce to a boil for a few minutes before consuming.
Add some cornstarch and cold water to the marinade, boil for a few minutes, and you’ll have a thick, sweet, and zesty sauce to serve with your pork.
Allow the pork to rest for a few minutes, and then slice the meat and serve.
How to serve Marinated Pork Tenderloin:
Since this pork has an Asian twist, it’s delicious served with:
- Rice
- Egg Rolls
- 10-Minute Oven-Roasted Sesame Broccoli
- Sesame Ginger Snap Pea Salad
- Chinese Chicken Salad with Cashews (omit the chicken and serve with the pork instead)
Can I freeze Pork Tenderloin Marinade?
Yes! This is a great freezer meal because you can place the raw pork in a Ziploc freezer bag with the marinade and keep it in your freezer for up to 3 months. When ready to cook, thaw the pork in the bag in the refrigerator overnight. Then grill or bake according to the recipe instructions below.
Cook’s Tips and Recipe Variations:
- Cooking just for two? Cut the ingredients in half and use just one pork tenderloin instead of two. The cooking instructions remain the same, although one small tenderloin will likely need only 20 minutes or so in the oven (or 12-14 minutes on the grill).
- How long can pork tenderloin marinate? I recommend leaving the pork in this particular marinade for at least 30 minutes. If it’s more convenient, you can prepare the marinade in advance and marinate the pork in the refrigerator for up to 24 hours.
- If you don’t have Sriracha ketchup, you can substitute with regular ketchup or honey, adding crushed red pepper flakes for a spicy kick.
- Instead of ketchup, try using an equal amount of honey or brown sugar for a sweet marinade without any heat.
- Cooking time will vary depending on the size and thickness of your meat. That’s why a probe meat thermometer is the best way to tell when the pork tenderloin is done. The pork should reach an internal temperature of 145 degrees F before you take it off the grill (or out of the oven).
- The pork will be flavorful, tender and juicy — even without the finishing sauce. If you prefer to skip that step and serve the grilled pork without the thickened sauce, that’s fine too!
Other top rated pork tenderloin marinades and rubs:
- Honey Garlic Dijon Pork Tenderloin Marinade
- Mustard and Brown Sugar Baked Pork Tenderloin
- Garlic Brown Sugar Pork Tenderloin
- Honey Dijon Roasted Pork Tenderloin
- Balsamic Glazed Pork Loin (use the same marinade on a tenderloin)
Pork Tenderloin Marinade
Ingredients
- ¼ cup less sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons Sriracha ketchup (or substitute with regular ketchup or honey)
- 2 tablespoons sliced green onions plus extra for garnish
- 1 tablespoon sesame oil
- 1 tablespoon minced or smashed garlic (or 1 teaspoon garlic powder)
- 1 teaspoon grated fresh ginger (or ¼ teaspoon ground ginger powder)
- 1 large pork loin filet or 2 small pork tenderloins (about 2 lbs. total)
- ½ cup cold water
- 2 teaspoons cornstarch
Instructions
- In a large measuring cup or bowl, whisk together soy sauce, rice vinegar, ketchup, green onions, garlic and ginger.
- Place pork in a large zip-top plastic bag. Pour the marinade into the bag, seal and toss gently to coat pork in marinade. Refrigerate pork and marinate for 30 minutes (or up to overnight), turning a couple of times.
- Remove the pork from the marinade. Reserve the marinade.
TO BAKE THE PORK IN THE OVEN:
- Preheat oven to 425 degrees F. Place the pork in a roasting pan. Bake, uncovered, for 20-30 minutes, or until the meat reaches an internal temperature of 145 degrees F.
- Allow the pork to rest while you prepare the sauce.
- Place the reserved marinade in a small saucepan. In a small bowl, whisk together cornstarch and cold water. Add the cornstarch mixture to the saucepan. Boil for at least 2 minutes, whisking frequently, until the sauce thickens.
- Slice the pork and serve with the sauce. Garnish with additional sliced green onions, if desired.
TO GRILL PORK:
- Heat an outdoor grill or an indoor grill pan to medium heat. Place pork on the grill and cover. Cook for about 15-20 minutes, turning every few minutes, until pork reaches an internal temperature of 145 degrees F.
- Allow the pork to rest while you prepare the sauce.
- Place the reserved marinade in a small saucepan. In a small bowl, whisk together cornstarch and cold water. Add the cornstarch mixture to the saucepan. Boil for at least 2 minutes, whisking frequently, until the sauce thickens.
- Slice the pork and serve with the sauce. Garnish with additional sliced green onions, if desired.
Notes
- Cooking just for two? Cut the ingredients in half and use just one pork tenderloin instead of two. The cooking instructions remain the same, although one small tenderloin will likely need only 20 minutes or so in the oven (or 12-14 minutes on the grill).
- How long can pork tenderloin marinate? I recommend leaving the pork in this particular marinade for at least 30 minutes. If it’s more convenient, you can prepare the marinade in advance and marinate the pork in the refrigerator for up to 24 hours.
- If you don’t have Sriracha ketchup, you can substitute with regular ketchup and add some Sriracha sauce or crushed red pepper flakes for a spicy kick.
- Instead of ketchup, try using an equal amount of honey or brown sugar for a sweet marinade without any heat.
- Cooking time will vary depending on the size and thickness of your meat. That’s why a probe meat thermometer is the best way to tell when the pork tenderloin is done. The pork should reach an internal temperature of 145 degrees F before you take it off the grill (or out of the oven).
- The pork will be flavorful, tender and juicy — even without the finishing sauce. If you prefer to skip that step and serve the grilled pork without the thickened sauce, that’s fine too!
My family loved this, I served it with your oven roasted broccoli + rice and it was a great meal
That’s awesome, Erin! Thank you so much!