3 Pork Tenderloin Marinades - Balsamic, Sesame Ginger, and Maple Dijon
This method will give you perfectly juicy, flavorful pork tenderloin every time!
Servings: 4 Servings
Ingredients
Balsamic and Rosemary Marinade
- 3 tablespoons balsamic vinegar
- 3 tablespoons virgin olive oil
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon dijon mustard
- 1 ½ teaspoons garlic powder
- ½ teaspoon sea salt
Maple Dijon Marinade
- 1/4 cup dijon mustard
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
Sesame and Ginger Marinade
- 2 tablespoons coconut aminos or soy sauce
- 1 tablespoon fresh grated ginger
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Whisk together the ingredients for the marinade of your choice, then set aside.
- Trim the silver skin off of the pork - the silver skin is the white, tough strip of connective tissue that runs about halfway down the pork tenderloin. Once you have removed it, season pork tenderloin with 1/2 teaspoon coarse sea salt and 1/4 teaspoon ground black pepper. Note: if you are using soy sauce for the ginger-sesame marinade, omit the salt.
- Pour the marinade over the pork tenderloin. Refrigerate for 30 minutes up to 24 hours.
- Remove or from the marinade and drain off any excess, then grill or bake the pork until it reaches a temperature of 145 F. For full instructions, see our oven pork tenderloin recipe.
Notes
Nutrition is for Balsamic variation.
Nutrition
Calories: 110kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 336mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.3mg