Spicy Asian Pork Tenderloin Marinade Recipe

Get ready to RUN back to the kitchen for seconds!!

I love pork tenderloin and think it is easily one of the most flavorful cuts of lean meat. It’s naturally juicy but so easy to flavor with a quick marinade, needing only a few minutes to soak up every soy-flavored molecule. It’s typically inexpensive, it grills or roasts in 25 minutes and feeds five people easily. Frankly it’s completely underrated!

A good pork tenderloin has been trimmed of any silver skin (a thin layer of fat that covers the loin) and is evenly thick, with one end usually slightly thinner than the other. I usually buy a 1-1.5 lb. pork loin when feeding 4 people knowing I’ll have extras for leftovers (if my guests don’t devour them first).

This marinade was inspired by my mother-in-law’s spicy tenderloin recipe that she uses with beef, but I think it is just as savory and scrumptious on a pork tender!

If you don’t have a grill, no worries — you won’t get the same charred flavor but it will cook just as quickly in the oven!

You might also like: 5 Ingredient Pineapple Pork Bowls, Oven Roasted Pork Tenderloin with Balsamic, Mustard + Sage Roasted Pork Tenderloin + The Best Juicy Pork Tenderloin Recipe.

Why this Pork Tenderloin Marinade works

This is truly a savory marinade that balances salty, spicy, and tangy flavors. The Worcestershire sauce, garlic, and Tabasco bring heat and depth, while olive oil keeps this lean cut of meat juicy.

Tip: If you want to take it up a notch, try adding a splash of lemon juice or a pinch of brown sugar to the mix. They’re not required, but both help tenderize the pork and add even more great flavor without changing the simplicity of the recipe.

Ingredients

• 1 1 lb. pork tenderloin trimmed of fat

spicy asian marinade:

• ¼ cup liquid or coconut aminos can sub soy sauce
• ¼ cup Worcestershire sauce
• 2 cloves garlic minced
• 2 tbs. grainy mustard
• 20 shakes Tabasco hot sauce
• 4 tbs. olive oil
• 1 tsp. pepper

How to Marinate Pork Tenderloin

• Whisk together all ingredients for the marinade in a measuring cup.
• Place pork tenderloin in a plastic freezer bag and pour 1/2 of the marinade over top, reserving the second half. Marinate on counter for 20 minutes.
• TO GRILL: Heat two burners on grill and place pork tenderloin on, rotating every 2 minutes for 20 minutes total or when internal temperature reads 140 degrees (it will continue to cook when tented with foil). Remove from grill, tent with foil and let rest for 10 minutes before slicing.
• TO ROAST: Heat oven to 375 degress. Place pork tenderloin on a sheet pan lined with foil into the oven and roast for 25 minutes or when internal temperature reads 140 degrees (it will continue to cook when tented with foil). Remove from oven, tent with foil and let rest for 10 minutes before slicing.

Serving Suggestions

This marinade works for more than just the main dish — it pairs beautifully with roasted vegetables. Try serving with my Brussels sprouts recipe, Creamy Mashed Cauliflower, or a crisp side salad. Your whole family will love how versatile this meal is.

Leftovers & Storage

Leftovers keep well in the fridge for up to 3 days. Store sliced pork in an airtight container and reheat gently over medium heat in a skillet. Brushing with a little of the reserved, cooked-down leftover marinade helps keep it juicy.

Savvy cooking tips + tricks

• Sear the pork over medium-high heat to lock in flavor, then rotate every few minutes for even cooking.
• Place the tenderloin on a pan lined with aluminum foil at 375°F (degrees F) until cooked through.
• Always use an instant-read thermometer or meat thermometer to check doneness — the thickest part of the tenderloin should read 140°F before resting.
• After resting, slice the pork on a cutting board against the grain for tender pieces.

FAQs