This Marinated Pork Loin gets its bold flavor from a sweet‑tangy molasses marinade that comes together right in the bag. The marinade tenderizes the meat and locks in moisture, so the pork stays juicy even when it hits high heat on the grill. It’s the kind of impressive, deeply flavorful dinner that feels like you fussed, when really, you barely did.
We love to entertain in the summer. Grilling outside has become my new obsession. Here are two more favorites I love to make on the grill: my Grilled Asian Chicken and my Grilled Steak Kabobs.
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Why this Recipe for Marinated Pork Loin is a Keeper
The molasses marinade does all the heavy lifting. Adding a deep caramelized crust while keeping the meat incredibly juicy on the grill. It’s weeknight easy but dinner‑party impressive, the sort of reliable main you can pull out anytime you want something special without spending your whole afternoon making it happen.
ONLY USE 2-4 OF THE MOST APPLICABLE FEATURES.
- Easy Ingredients: Everything for this marinated pork loin is already in your kitchen.
- Family Friendly: This juicy pork is great for cookouts and get togethers.
- Adaptable: Adjust the marinade to your tastes or dietary needs.
How Long Do I Keep the Pork in the Marinade ?
Marinate the pork for at least 30 minutes, though up to eight hours gives even more flavor. Set aside some marinade for basting before you add the pork.
Discard any marinade that touched raw pork once it’s done marinating. Only use the reserved, unused portion for basting.
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
“Marinade absolutely delicious! Will definitely make again. Love the char on the outside, very juicy and tender inside.”
~ Mary
Marinade Ingredient Notes for the Marinated Pork Loin
A couple of ingredients make this marinade stand out.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Molasses: Molasses gives the marinade its sweetness and helps everything bind together.
- Coarse Grained Mustard: This adds texture and a sharper bite than Dijon alone.
Variations and Substitutions for Pork Tenderloin Marinade
This simple marinade recipe is easy to make your own. It will make a tender pork.
➡️ Add Soy Sauce: Stir in soy sauce for an umami boost, using low sodium if you prefer.
➡️ Swap the Mustard: Dijon mustard works fine if that’s what you have on hand.
➡️ Try It on Steak: Use this same marinade on steak instead of pork. Or use on a different cut of pork such as pork roast or pork chops.
Kitchen Tools To Make This Pork Recipe Easier
A couple of tools make this pork marinade recipe easy from start to finish.
- Grill: A gas or charcoal grill works well, or use a grill pan on the stove.
- Tongs: Use tongs to turn the pork frequently for even grilling.
- Zip Top Bags: A resealable bag makes marinating quick and mess free for the marinated pork loin.
How to Make the Marinade for Pork Loin
This marinated pork loin comes together in three stages.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Marinate the Pork. Whisk the marinade, then refrigerate the pork and marinade for 30 minutes to eight hours.
- Grill the Pork. Grill over medium high heat, turning frequently, until it reaches 145 degrees F.
- Baste and Rest for 10 Minutes. Baste with reserved marinade during the last 10 minutes, then rest before slicing.
Prep Ahead and Short Cut Tips for the Pork Tenderloin Recipe
A little prep makes this flavorful pork recipe even easier on grilling day.
➡️ Make the Marinade Ahead: Make the marinade several days in advance and store it in the fridge.
➡️ Freeze It Marinated: Freeze the marinade for the marinated pork loin right in a freezer safe bag, then thaw overnight before grilling.
What Temperature Should I Cook the Pork To?
The pork is done at an internal temperature of 145 degrees F. Use a meat thermometer to check, since color alone isn’t a reliable indicator.
What is The Difference Between Pork Loin and Pork Tenderloin?
You can use this marinade on either. The only thing that really changes is how long you cook it for. Pork loin and pork tenderloin come from different parts of the pig, and that’s why they cook so differently.
Pork loin is a larger, wider roast with a firm, lean texture that does well with longer cooking times like roasting or grilling. Pork tenderloin is much smaller and very thin, that cooks fast and can dry out quickly if overdone.
Store, Reheat, and Use Leftover Pork Loin Roast
- Storing: Let the pork cool to room temperature, then store in an airtight container in the fridge for up to four days.
- Reheating: Reheat on the grill or stovetop, pouring over any reserved marinade to help it stay juicy.
- Using Leftovers: Slice leftover sliced pork into sandwiches, or toss it into my Green Bean Salad for a quick dinner.
Alternate Cooking Methods for Easy Pork Tenderloin
- Stovetop: If you want that grilled and seared juicy middle vibe: Sear the pork tenderloin in a hot skillet with a little oil until browned on all sides. Transfer to a 350°F oven and roast 30–45 minutes. This gives you the deepest flavor and a beautiful crust.
- Indoor Grill Pan or Cast Iron: Heat a grill pan or cast iron until very hot. Sear all sides, then lower the heat and cook until it reaches temp. You’ll get that smoky, charred edge without stepping outside.
Expert Tips for Making This Easy Pork Tenderloin Marinade
➡️ Add Fresh Herbs: Finish the pork with fresh parsley, rosemary, or thyme before serving.
➡️ Marinate Longer: Let the pork tenderloin marinate for up to 12 hours for even more flavor.
➡️ Add Heat: A pinch of paprika or red pepper flakes gives the marinade a spicy kick.
➡️ No Grill? No Problem: Bake at 350 degrees F for about 40 minutes if you don’t have access to a grill.
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Grilled Marinated Pork Loin
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Equipment
- Zip-top bag or shallow dish
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Ingredients
- ¼ cup Molasses
- 2 tablespoons Coarse-grain mustard
- 1 tablespoon Apple Cider Vinegar
- 2 Pork tenderloins, about ¾ pound each, trimmed
- 2 teaspoons All-Purpose Seasoning
Instructions
- In a large zip-top bag or shallow dish, whisk together the molasses, coarse-grain mustard, and apple cider vinegar. Reserve 2 to 3 tablespoons of the marinade for basting before adding the pork.
- Season each pork tenderloin evenly with 1 teaspoon of all-purpose seasoning.
- Add the pork to the marinade and turn to coat completely. Seal the bag and refrigerate for at least 30 minutes or up to 8 hours.
- Remove the pork from the marinade and discard the used marinade. Let the pork stand at room temperature for 15 to 20 minutes while the grill preheats.
- Preheat the grill to medium-high heat. Lightly oil the grates if needed to prevent sticking.
- Grill the pork for about 20 minutes, turning every 4 to 5 minutes, until an instant-read thermometer inserted into the thickest part registers 145°F.
- During the last 10 minutes of grilling, brush the pork with the reserved marinade.
- Transfer the pork to a cutting board and let it rest for 5 minutes before slicing and serving.
Christina’s Notes
- Use a Thermometer: Pork is perfectly cooked when it reaches an internal temperature of 145°F. Don’t judge doneness by color alone.
- Reserve Marinade First: Always set aside the portion you’ll use for basting before adding the raw pork. Never reuse marinade that has touched raw meat.
- Rest Before Slicing: Let the pork rest for 5 minutes so the juices redistribute before slicing.
- Storage: Store leftover pork in an airtight container in the refrigerator for up to 4 days.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Marinade absolutely delicious! Will definitely make again. Love the char on the outside, very juicy and tender inside.
Thanks, I am so glad you liked it.
This recipe was delicious!! My whole family loved it and I’ve added it to my list of favorites! Not only is the flavor amazing but it’s so easy to make! Thank you for sharing this recipe!
I m so glad they enjoyed it!
Made it last night. Yummy. will make again.
So glad you enjoyed it!
I have not tried this recipe yet but I wanted to mention that this Recipe Says it is for Pork Tenderlion, yet the pictures and and the Title of the Recipe card does say Loin. These are two different things and for those that don’t know could be confused. They both don’t cook the same. Tenderloin can be cooked on high heat while a Loin should roasted Slow at a lower temperature.
Off the CHAIN in DELICIOUSNESS!!
Thanks for a fabulous recipe!!!
What portion size are you estimating with to come up with 785 calories?
The estimates are provided in the recipe card. Please remember, the nutritional information are ESTIMATES. You should always verify with your own calculations.
I didn’t have molasses so I used honey and it was delicious! Will definetley make again. May even try maple syrup next time. Truth…not a fan of molasses.
Great alternative!
Wanted to make this but no oven temp to set ahead!
It’s made on the grill, not an oven. If you’d prefer to make it in the oven, I would preheat to 350 and bake it for 30 mins before testing for doneness. However the marinade will caramelize better on the grill.
Just made this on our new grill……really tasty…..will definitely make again. Thanks for the recipe!
So glad you enjoyed it 🙂
I’ve been wanting to try to grill pork tenderloin so thanks for the recipe! It sounds delicious!!!
I hope you enjoy it!
Great job the flavors sound awesome. Thanks for linking to Fat Camp Friday, see you next week! http://bit.ly/jHOrlN