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The BEST Marinated Pork Loin

Name: The BEST Marinated Pork Loin
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: ½ cup olive oil; ⅓ cup lower sodium soy sauce; ¼ cup red wine vinegar; Juice of 1 lemon; 1 tablespoon Worcestershire sauce; 2 tablespoons chopped fresh parsley; 2 teaspoons dry mustard (recommended: Colman’s); ½ teaspoon ground black pepper; 3 cloves garlic (minced); 2 pounds pork loin; 1 cup chicken broth; Any drippings from cooking the loin; ½ cup chicken broth or water; Strained marinade; 2 teaspoons butter

ByLana Stuart Published: November 8, 2023November 8, 2023

65 Comments

4.84 from 84 votes

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In this Marinated Pork Loin recipe, lean pork is marinated in simple, savory flavors, then seared and roasted. The results are a perfectly crisp outside that seals in a succulent and juicy inside. It’s a fantastic way to ensure a tender result for this budget-friendly cut of meat.

Pork loin has always been a favorite of ours, but I used to struggle a bit with producing a moist one. It’s a leaner cut of meat, so there’s not much fat for it to baste in while it cooks. And up until I created this recipe, I had flavored my pork loin with a dry rub or maybe a bit of garlic and herbs.

Pouring sauce over finished pork loin in a serving dish.

However, after cooking this Marinated Pork Loin just once, I knew this was the way I’d continue to make it. You’ll hardly believe how moist this turns out! And the pan sauce – oh my goodness – how flavorful! You just have to try this recipe.

For a really memorable dinner, serve the pork loin with a garden salad tossed with my buttermilk ranch dressing, a side such as garlic mashed potatoes, green beans, or asparagus, or some good old classic macaroni and cheese.

❤️ Why You’ll Love This Recipe

It’s incredibly flavorful, moist, and tender.
This is lean, high-quality protein.
Very versatile. The recipe can easily be adjusted up or down to serve your family.
Pork loin often goes on sale at the grocery store. When you see it at a good price –stock up!
Goes with a wide variety of side dishes.

🛒 Essential Ingredients

All ingredients needed to make the recipe.

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Pork loin – I often buy it on sale and cut it into large roasts myself. The larger cuts are cheaper per pound, and dividing them up is a simple matter.
Dry mustard – I recommend Colman’s brand, but use whatever you have. If you don’t have dry mustard, two teaspoons of Dijon mustard is a good substitute.
Olive oil – No need to use expensive extra virgin; plain old olive oil is fine.
Soy sauce – Adds that elusive “umami” flavor and helps to caramelize the outside of the pork loin. If you’re watching your salt intake, you may want to use a lower-sodium brand.
Chicken broth – You can use canned, boxed, or homemade, whatever you have available is perfect.
The remaining simple ingredients are fairly common pantry items.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🔪 How to Make Marinated Pork Loin

How to Marinate Pork Loin – Make the Pork Loin Marinade

Marinade in a large zip-top bag. — **STEP 1.**

Marinade and pork loin in a large zip-top bag. — **STEP 1.**

Start by combining the marinade ingredients in a large resealable bag, preferably a strong freezer bag. You can whisk it in a bowl if you like, but I just blend it straight in the plastic bag.
Add the pork and let it marinate in the refrigerator for about 4 hours, turning several times.

👉 PRO TIP: Pork loin is usually available in about 4-pound pieces. I often purchase one of those and cut it in half. One part is then cut into six nice center-cut chops, and the other half becomes a 2-pound roast which will easily serve four people. If you want to cook the full 4-pound loin, simply double the marinade ingredients.

When ready to cook, preheat the oven to 350 degrees.

Sear the Pork Loin

Browning the pork loin in a skillet. — **STEP 6.**

Seared pork loin on a rack in a roasting pan. — **STEP 6.**

Place a large skillet coated with cooking spray over medium-high heat.
Remove the pork from the marinade and pat it semi-dry with paper towels. Set the marinade mixture aside for later use.
Sear the loin on all sides, including the ends, in the hot skillet. Set the skillet aside without cleaning it (leave all the juices and cooked bits in it) and keep it for later as well.

Roast the Pork Loin

Place the seared pork on a rack in a shallow roasting pan. Pour one cup of chicken broth into the bottom of the pan.
Bake for 40-50 minutes (about 20-25 minutes per pound) or until the internal temperature is 145 degrees.

👉 PRO TIP: In my experience, using an instant-read thermometer is the best way to get good results from roasting any cut of meat. I can never gauge by touch like some cooks can, so I trust my thermometer to tell me when it’s ready!

Finished pork loin resting before slicing. — **STEP 9.**

When the internal temperature gets to 145, remove the pan from the oven. Let it rest for 10 to 15 minutes before slicing.

Make the Sauce

During the last 15 minutes of cooking time, transfer the reserved marinade to a small pan and bring it to a rolling boil. Lower the heat, but keep the marinade at a slow boil for ten minutes.
Put the skillet that you seared the loin in back over medium-high heat.
Strain the boiled marinade into the skillet. Add the remaining 1/2 cup of chicken broth. Cook, stirring to loosen any cooked bits from the bottom of the pan. Bring to a low boil.
Add the butter and stir until melted.

👉 PRO TIP: A marinade that has been in contact with raw meat should be brought to a strong boil with the boil maintained for 10 minutes before using in a finished sauce. Boiling destroys any bacteria that may have transferred from the meat. This is true whether you’ve marinated chicken, beef, or pork. It’s safe to use after boiling, but do not skip that step!

Slice and Serve

Sliced pork loin on a serving plate with vegetables on the side.

Slice the cooked pork loin into about 1/2” thick slices. Drizzle with the pan sauce.

👩🏻‍🍳 Grilling Option

This pork roast marinade recipe is fantastic for any time of year, but during summer, the last thing you probably want to do is turn on the oven, so I’m including instructions for grilling as well.

To grill, simply sear the marinated pork loin over high heat and then continue to grill over medium, indirect heat with the grill covered for 45 minutes to 1 hour. Turn the loin frequently and keep a check on the internal temperature. When it reaches 140-145 degrees, remove the meat.
Tent the loin and let it rest for at least 10 minutes.
Make the sauce on the stovetop as directed in the recipe.

Finished pork loin with sauce in a serving dish.

💡 Recipe Tips

This marinade works equally well with pork tenderloin, chops, or chicken.
You can prepare the marinade beforehand and store it refrigerated for up to 3 days.
For maximum flavor and juiciness, allow plenty of marinating time. Be sure to allow at least 4 hours, but not too much more. Over-marinated pork can become mushy. I recommend no more than six hours.
Be sure to use a meat thermometer to check for doneness. I recommend cooking until the internal temperature registers 145 degrees Fahrenheit.

🔀 Variations

You can use this recipe for pork chops, pork tenderloin, or chicken. Smaller cuts will cook much faster than a loin so be sure to check with a thermometer.
Add some heat to the marinade with a dash of cayenne pepper, red pepper flakes, or your favorite hot sauce.
You may enjoy adding a couple of teaspoons of sesame oil to the marinade.
An herb such as fresh rosemary tastes quite nice in the marinade. I’d suggest starting with a tablespoon finely chopped and adjust up or down from there.
Try deglazing the pan with white wine instead of chicken broth. Wine really enhances the natural flavors of the pork.

🍚 Storage and Freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for 2 months. To reheat, transfer to a 325F degree oven until warmed through (9-12 minutes, depending on the thickness). Remove from the oven promptly. If reheating from frozen, thaw completely in the fridge first.

🍽️ Use Those Leftovers!

Don’t let those delicious leftovers go to waste! Transform them into mouthwatering meals that are easy, quick, and give a whole new life to your already flavorful pork. Here are some of my favorite ideas:

Tacos: Shred or thinly slice rewarmed leftovers. Warm some tortillas (flour or corn, according to your preference), and add your favorite toppings like salsa, guacamole, shredded cheese, and a squeeze of lime.

Sandwiches or Sliders: Layer thin slices of leftover pork on your choice of bread or mini buns; add some greens, a slice of cheese, and a dollop of mustard or barbecue sauce.

Salad Topper: Add a protein boost to a salad by topping it with shredded pork loin. It pairs beautifully with mixed greens, roasted vegetables, nuts, and a vinaigrette dressing.

Pork and Potato Hash: Dice leftovers and fry them up with some potatoes, onions, and bell peppers for a hearty breakfast or brunch hash. Top with a fried egg for extra goodness.

Soup or Stew Addition: Add chunks of leftover pork to your favorite soup or stew recipe. It works especially well in hearty vegetable or bean soups.

Lettuce Wraps: Use lettuce leaves to wrap slices of pork loin along with some shredded veggies, a sprinkle of sesame seeds, and a drizzle of hoisin or Sriracha sauce.

❓ Questions About Marinated Pork Loin

How do I know when pork is cooked through?

Pork loin is safe to eat when cooked to 145 degrees F (63° C). You can remove it from the heat source when the internal temperature reaches 140 degrees F (60° C) and cover it for 10 to 15 minutes. The temperature should continue to rise while the meat rests.

What’s the difference between pork loin and pork tenderloin?

Although named similarly, they are two completely different cuts. Tenderloin is a long, boneless cut, and the loin is wider and flatter. Tenderloin is inherently tender, while loin needs a little TLC to tenderize (which is exactly what this recipe accomplishes). You can easily use this recipe as a pork tenderloin marinade but would need to shorten both the marinating and cooking times.

Can you marinate pork for too long?

Marinating pork for more than 24 hours can cause the protein fibers in the meat to start breaking down, resulting in a mushy product when cooked. I recommend a maximum of 6 hours.

Can I freeze pork loin in the marinade?

Yes, you can marinate pork loin and freeze it. Place the loin and marinade in a sturdy freezer bag and seal it, getting out as much air as possible. The marinade can actually help protect the meat’s flavor during freezing. Just make sure to use it within 3-4 months for optimal taste and texture.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

🧾 More Delicious Pork Recipes

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One Dish Pork Chops and Rice

Apple Pecan Stuffed Pork Chops

Pork Loin with Creamy Celery Sauce

— This post was originally published on April 9, 2013. It has been updated with new photos and additional information.

Lana Stuart

Lana Stuart is the cook, writer, and founder of Lana’s Cooking. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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