In this Marinated Pork Loin recipe, lean pork is marinated in simple, savory flavors, then seared and roasted. The results are a perfectly cooked 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.
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.
Recipe Snapshot: Marinated Pork Loin
Cuisine: Southern
Cooking Method: Stovetop/Oven
Total Time: 55 Minutes
Servings: 8
Primary Ingredient(s): Pork loin, chicken broth, lemon, red wine vinegar, soy sauce, garlic, spices
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“I’ve made this three times now and it’s always perfect. my favorite way to make pork loin now.”
— Jackie
“My husband and I both think that this is hands down, the best, most tender pork roast recipe ever!!”
— Kay
What You’ll Like About 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.
Ingredient Notes
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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.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations to Try
- 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 adjusting 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.
You’ll also find this recipe in my cookbook!
You can see this recipe on pages 192-193 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Marinated Pork Loin
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.
STEP 2. 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.
STEP 3. When ready to cook, preheat the oven to 350 degrees.
STEP 4. Place a large skillet coated with cooking spray over medium-high heat.
STEP 5. Remove the pork from the marinade and pat it semi-dry with paper towels. Set the marinade mixture aside for later use.
STEP 6. 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.
STEP 7. Place the seared pork on a rack in a shallow roasting pan. Pour one cup of chicken broth into the bottom of the pan.
STEP 8. 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!
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.
STEP 10. 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.
STEP 11. Put the skillet that you seared the loin in back over medium-high heat.
STEP 12. 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.
STEP 13. 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 it 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!
STEP 14. 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 grill over medium, indirect heat with the grill covered for 45 minutes to 1 hour. Turn the loin frequently and check 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.
Recipe Tips
- This marinade works equally well with pork tenderloin. a pork shoulder roast, pork 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.
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 325°F 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’s great 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…just because.
- 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
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.
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 significantly shorten both the marinating and cooking times.
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.
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.
More Delicious Pork Recipes
Skillet Braised Pork Chops
One Dish Pork Chops and Rice
Apple Pecan Stuffed Pork Chops
Pork Loin with Creamy Celery Sauce
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
The BEST Marinated Pork Loin
Ingredients
For the marinade:
- 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
For the pan sauce:
- Any drippings from cooking the loin
- ½ cup chicken broth or water
- Strained marinade
- 2 teaspoons butter
Instructions
- In a large resealable bag, combine the first 9 ingredients to create the marinade.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, ½ teaspoon ground black pepper, 3 cloves garlic
- Add the pork loin and marinate for about 4 hours turning several times.2 pounds pork loin
- Preheat the oven to 350 degrees.
- Place a large skillet coated with cooking spray over medium high heat.
- Remove the loin from the marinade and pat it semi-dry. Reserve the marinade mixture.
- 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.
- Place the seared loin on a rack in a shallow pan. Add the 1 cup of chicken broth to the pan.1 cup chicken broth
- Roast for 40-50 minutes or until the internal temperature is 145 degrees (about 20-25 minutes per pound).
- Remove from the oven and let rest for 10-15 minutes before slicing.
- 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.
- Pass the boiled marinade through a strainer 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.Any drippings from cooking the loin, ½ cup chicken broth or water, Strained marinade
- Add the butter and stir until melted.2 teaspoons butter
- Slice the loin in about 1/2” thick slices. Drizzle with the pan sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months.
- 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.
- Use an instant-read thermometer to check doneness for best results.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
excellent meal. best served with sriracha on the side 👍🏻🌪️
I was so pleasantly surprised; it was great!
Trying to cut down on packaged marinated meat because of the salt content, and didn’t think I could make a pork loin as tender as packaged, but this was so much better than packaged.
Everybody who tries this recipe is surprised by how tender it is. I’m so glad you liked it!
Fantastic roast that is also Keto friendly. Leftovers were fantastic as well. It is now a regular in my meal rotation, and one I would be proud to serve to friends and family!
I’m so glad you liked the recipe, Jenny! It’s a regular on our menu, too.
I used this marinade last night for a pork tenderloin roast. It was the BEST tenderloin we have ever had!! My husband said, we need to have this again tomorrow night. He is still raving about how good the roast was for dinner this morning. The roast was nice and tender but the juice from the marinade was DELICIOUS!! I highly recommend you giving it a try. You won’t be disappointed!! Thank you Lana for sharing your recipe. Looking forward to seeing more of your recipes to try.
I’m so pleased to know that you all enjoyed the recipe, Judy! Thank you so much for your kind comment.
Easy recipe with lots of flavor. Made an easy and quick au jus. I had a small 1.5# piece of pork loin that cooked up perfectly in the air fryer (after browning it on the stove) in about 20 minutes. Perfect for a weeknight meal. I did marinate the meat over night.
Family loved it. I ended up only marinating pork loin and 2 chicken breasts with first 9 ingredients over night and putting in a slow cooker on high for about 5 hours just to make life easier . It was so tender and what flavor. Served with black beans (lots of chopped garlic) and roasted carrots and broccoli. New favorite recipe.
Thanks for letting me know you enjoyed the recipe!
How would this do in a slow cooker?
I haven’t ever tried this recipe in a slow cooker, but based on experience I feel sure it would fall apart. Not what I’d want for this.
hi, making this today for my Oscar dinner! just a quick clarification. the recipe asks for 1 cup of chicken stock and we are asked to put it in the roasting pan with the loin. later when making the pan sauce, your instructions state to add the “remaining 1/2 cup of chicken stock”. just wondering if we only use 1/2 cup in the roasting or is it 1 cup in the roasting and an ADDITIONAL 1/2 cup in the pan sauce. thanks
The recipe as written calls for two separate measures of chicken broth – 1 cup for roasting and an additional 1/2 cup (of either broth or water) for the pan sauce. Use each measurement where it’s called for in the recipe instructions.
I made this for dinner tonight.
The best pork tenderloin roast I’ve ever cooked. So tender and full of flavor.
I added some heavy cream & cornstarch to thicken up the marinade. Delicious
Thank you, Lana for sharing
Thanks for letting me know you liked the recipe!
Wife and I very much enjoyed this procedure of cooking a pork loin tonight. I cooked the loin to the letter with a very delicious & tender Entre. Will be doing more meals like this. Have cooked roasts previously using one skillet from beginning to end using the oven, but this one tops them all.
Thanks so much, Ronald! I’m glad you and your wife liked the recipe.
This was a total hit with the family. This is going into my permanent recipe collection. Thank you!
So glad your family liked it!
One comment…I have been taught to never use cooking spray in a non stick pan as it can damage the surface and leave a residue that builds up over time. Maybe that’s not all non stick coatings but it deserves to be mentioned. Use a little high temp oil instead
Thank you for the comment, but this recipe does not mention a non-stick pan anywhere. It says to spray “a skillet” with cooking spray. My skillets are typically stainless or cast iron both of which handle cooking spray just fine.
I love this recipe..practical and delicious! thanks 😊
Thank you! So glad you enjoyed it!