This marinated pork tenderloin is tender, juicy, and bursting with flavor from a simple Asian-inspired marinade. Grilled pork tenderloin has never been easier; thousands of readers have saved this recipe and rave about how delicious (and foolproof!) it is. Our whole family loves it!
⭐⭐⭐⭐⭐ “This marinade was delicious! And I really appreciate the grilling instructions. They were spot-on. Will definitely make again!” — Megan
I had this first when visiting my in-laws back in Maine a few years back, my mother-in-law cuts her pork into beefy (or would you call it pork-y) cubes.
Asian Pork Tenderloin Marinade Ingredients
- Soy sauce | Any type may be used; GF, Tamari, even Bragg’s Liquid Amino’s a soy sauce alternative, my personal favorite!
- Vinegar | I used balsamic vinegar, but it’s also delicious with rice wine vinegar, red or white wine vinegar, or apple cider (for a yummy fall taste)!
- Oil | I use avocado or olive oil, plus we’ll use a smidge of toasted sesame oil
- Brown Sugar | light or dark, you choose! Try replacing with honey.
- Fresh Garlic and Ginger | Betty’s original recipe calls for garlic powder and ground ginger. Since I had both fresh on hand, I used those instead; however, I provide measurements for powdered.
- Pork tenderloin is a long, lean, and very tender cut of meat that comes from the muscle running along the backbone. It’s small (usually 1–1.5 pounds and sold two per package), cooks quickly, and should not be confused with pork loin or pork roast, which are much larger cuts. Tenderloin is one of my favorite cuts of meat, since it’s so tender and easy to cook to perfection.
- Variations: Replace some or all of the vinegar with lemon juice. Add some fresh herbs, like rosemary, oregano or thyme. Try adding other spices like red pepper flakes, paprika, onion powder or Asian chilis.
How to Marinate this Asian Pork Tenderloin
Remove the silver skin from the tenderloin by sliding a sharp knife underneath and carefully slicing down the length of the tenderloin.
Whisk well, then pour into a large zip-top bag or a baking dish with a pork tenderloin. Don’t forget to label your baggie if you’re freezing it. Place in freezer, flat until frozen. If eating the same day, marinate the pork in a glass dish, covered, and keep it on the counter to marinate for a couple of hours or in the refrigerator overnight, turning occasionally.
How to Cook Marinated Pork Tenderloin
Heat the BBQ to medium-high heat and brush some oil on the grates. Place your tenderloin over indirect heat, close the cover, and grill about 10 minutes per side, for a total of about 20-25 minutes.
Try not to overcook your tenderloins! Brush with extra marinade after each turn, or heat leftover marinade in a pan until simmering, and serve with pork.
Remove from heat and tent loosely with aluminum foil, allowing the meat to rest for 5 minutes, allowing the juices to return to the meat and finish cooking. Slice and serve!
Serve with broccoli or roasted brussels sprouts and steamed rice for a delicious and easy weeknight or weekend meal or if making a bigger meal, add my Asian Ramen Noodle Salad along with it!
Gluten-Free Pork Tenderloin Marinade
Instead of regular soy sauce use Liquid Aminos, coconut aminos, or a gluten-free soy sauce.
Storage Tips
Ideas for leftovers: Use chilled or reheated pork in quesadillas, fried rice, grain bowls, or salads for easy second meals.
Refrigerator: Store cooked pork tenderloin in an airtight container in the fridge for 3–4 days. Slice before storing for quicker meals later.
Freezer: Wrap tightly or place in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Marinated Pork Tenderloin FAQs
I mentioned this freezes really well, right? To make, remove from freezer, thaw in refrigerator overnight. Typically, make one for eating that night and one or two for freezing for the future.
Bake at 400°F (204°C) for 20–25 minutes, turning once halfway, until the internal temperature reaches 145°F. Let it rest 5–10 minutes before slicing for tender, juicy pork with a flavorful, caramelized exterior.
Velveting and marinating aren’t the same thing. Velveting is a Chinese cooking technique where meat is coated in a mixture (like egg white, cornstarch, and rice wine) to give it a silky, tender texture when stir-fried. Marinating, on the other hand, is about soaking the meat in a flavorful mixture (often with soy sauce, citrus, or vinegar) to infuse taste and sometimes tenderize. Velveting = texture, marinating = flavor.
Nope! Piercing the meat lets the flavorful juices escape while it cooks, which can leave it dry. A good marinade penetrates the surface just fine without poking, and searing or grilling locks in the flavor.
What to serve with marinated pork tenderloin
Keep it simple is my motto! Try this baked squash casserole, simple air fried asparagus or some broccoli gratin.
Try these other marinade recipes
- Coconut Lime Chicken
- Hanneman’s Famous Flank Steak
- Summertime Shish Kebabs
- Grilled Chicken Shawarma
- Achiote Pork (Citrus pork marinade for grilling)
Like this recipe?
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Equipment
Ingredients
- 3 Tablespoons soy sauce or alternative such as Bragg’s Liquid Aminos
- 2 Tablespoons vinegar I used balsamic, try rice, red wine, even apple cider
- 2 Tablespoons oil I use Avocado or Olive Oil
- 2 teaspoons toasted sesame oil adds great flavor, if not using increase oil by 2 teaspoons
- 1 Tablespoon brown sugar Heaping tablespoon, light or dark brown sugar
- 4 cloves garlic crushed and rough chopped (or ½-1 teaspoon garlic powder)
- 1 Tablespoon ginger fresh grated (or ¼-½ teaspoon ground ginger)
- 1 – 2 pound pork tenderloin trimmed
Instructions
- Mix all ingredients for marinade together using a whisk until thoroughly mixed.3 Tablespoons soy sauce, 2 Tablespoons vinegar, 2 Tablespoons oil, 2 teaspoons toasted sesame oil, 1 Tablespoon brown sugar, 4 cloves garlic, 1 Tablespoon ginger
- Place pork tenderloin(s) into gallon sized freezer bag (if freezing) squeeze our air, seal tightly and lay flat in freezer.1 – 2 pound pork tenderloin
- Or, if making right away place in glass dish with marinade, turning occasionally. Refrigerate covered, for 2-3 hours on counter turning occasionally or in refrigerator overnight.
- If frozen, when ready to barbecue, remove from freezer and thaw in fridge overnight. Or on counter for several hours, turning occasionally. Heat BBQ on medium-high, brush grill with oil.
- Remove pork from marinade, allowing to drip. Placing pork onto hot preheated grill. Cover and cook on each side for 7-8 minutes minutes per side, most tenderloins are triangular for a total of about 20-25 minutes.
- Baste with extra marinade, discard any leftover, or simmer leftover marinade for 10 minutes on stovetop and pour over cooked meat.
- Remove from grill and tent loosely with aluminum foil allowing to rest for 5 minutes.
- Slice into medallions, pour any juices over sliced meat and serve immediately.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Slice before storing for easier reheating.
- Freezer: Wrap tightly or place in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm gently in a skillet with a splash of broth or cover and reheat in a 300°F oven until heated through, to keep it juicy.
Nutrition
Shelly
This was Delicious! Leftovers made the best quesadillas!
Yum! Love how you repurposed the leftovers. Thanks Shelly!
Timothy Abramczyk
Great recipe..I always cut the Tenderloin into medallions 1st, then put into the marinade for two days…outstanding results.
That sounds amazing Timothy! So glad you liked it!
Lisa
Do you have to use sesame oil?
No you don’t, but it imparts a huge part of the Asian flavor.
Megan
This marinade was delicious! And I really appreciate the grilling instructions. They were spot-on. Will definitely make again!
So glad to hear that Megan! That made my day! Thank you!
Marjorie Zoltowsky
I have made this a couple of times and it is awesome. I just had one that I marinated and froze a couple of weeks ago. We love it!!
Cindy Kavanaugh
Made this last night for our “quarantined” crew and it was awesome! Paired it with your asian salad, but would also recommend roasted brussels with it! Thanks Kathleen for your simple but yummy recipes that always please a crowd!