Pork Tenderloin Marinade

Sliced marinated grilled pork loin on a cutting board

5 from 1 vote

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!

Course Dinner

Cuisine Asian

Keyword baked pork tenderloin, Grilled Pork Tenderloin, Pork Tenderloin Marinade

Prep Time 10

Cook Time 30

Resting Time 10

Total Time 40

Servings people

Calories 201kcal

Author Blair Lonergan

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!

Nutrition