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The BEST Marinated Pork Loin

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

  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.
  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.

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

Sear the Pork Loin

  1. Place a large skillet coated with cooking spray over medium-high heat.
  2. Remove the pork from the marinade and pat it semi-dry with paper towels. Set the marinade mixture aside for later use.
  3. 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

  1. Place the seared pork on a rack in a shallow roasting pan. Pour one cup of chicken broth into the bottom of the pan.
  2. 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.
  1. 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

  1. 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.
  2. Put the skillet that you seared the loin in back over medium-high heat.
  3. 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.
  4. 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.
  1. 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.

Lana Stuart.

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!

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Pouring sauce over finished pork loin in a serving dish.

The BEST Marinated Pork Loin

My Marinated Pork Loin recipe uses a simple, savory marinade to create a roasted pork loin that is moist and flavorful every time!
4.84 from 84 votes
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Course: Main Dishes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 294kcal
Author: Lana Stuart


For the marinade:

  • ½ cup olive oil
  • 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


  • In a large resealable bag, combine the first 9 ingredients to create the marinade.
  • Add the pork loin and marinate for about 4 hours turning several times.
  • 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.
  • 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.
  • Add the butter and stir until melted.
  • Slice the loin in about 1/2” thick slices. Drizzle with the pan sauce.


  • 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

Serving 1 | Calories 294kcal | Carbohydrates 2g | Protein 26g | Fat 19g | Saturated Fat 4g | Polyunsaturated Fat 2g | Monounsaturated Fat 12g | Trans Fat 1g | Cholesterol 74mg | Sodium 602mg | Potassium 514mg | Fiber 1g | Sugar 1g | Vitamin A 119IU | Vitamin C 5mg | Calcium 19mg | Iron 1mg

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.

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Sliced pork loin on a serving board.

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

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Recipe Rating


  1. 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

    1. 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.

  2. 5 stars
    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

  3. Ronald Raymond says:

    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.

  4. Teresa Powell says:

    5 stars
    This was a total hit with the family. This is going into my permanent recipe collection. Thank you!

  5. Phil Zielinski says:

    4 stars
    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

    1. 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.

  6. 5 stars
    I love this recipe..practical and delicious! thanks 😊

  7. 5 stars
    OMG! Amazing! Pork was nice a moist. This will be my go to for pork roast.

  8. Brenda Gerhardt says:

    Haven’t eaten it yet. Just put it in the oven. Should I cook it uncovered?

  9. 5 stars
    Very good. Reminds me a little bit of adobo.

  10. 5 stars
    Absolutely Wonderful!!!!

  11. 5 stars
    I made this exactly as written and added chopped potatoes, onions and garlic cloves to the pan instead of using a roasting rack. It was delicious. The pan juice was amazing. I will definitely make this again.

  12. 5 stars
    I’ve made this three times now and it’s always perfect. my favorite way to make pork loin now.

  13. 5 stars
    This was so delicious
    The only negative was the pork was a bit overdone

  14. Kay MacIntire says:

    5 stars
    My husband and I both think that this is hands down, the best, most tender pork roast recipe ever!!

  15. 5 stars
    Great recipe. My version had no worstershire sauce and I used apple cider vinegar and garlic powder. Added the remaining marinade to juices from the searing pot along with a cup of chicken stock, reducing over medium heat to a nice sauce.
    Main thing! Remove from oven at 140 degrees and let rest. 160 will ruin it.

  16. Danielle Clark says:

    3 stars
    Both my husband and me liked the pork but the sauce is way too overpowering!

    1. Interesting, Danielle. It’s a sauce our family and many others have enjoyed for years. What made it overpowering for you?

  17. Hi. Great marinade, I’m having an issue with the time on cooking. I have a 2lb pork loin at 350 and it’s taking wayyyyy longer then 40 minutes. What am I doing wrong?

    1. Lana Stuart says:

      Without being in the kitchen with you, it’s almost impossible to determine what’s wrong. My only thought would be to check the temperature calibration of your oven with an oven thermometer.

  18. Cliff Henderson says:

    My thoughts, exactly! At 160 internal temp that roast is already ruined. No need to kill the pig all over again – it’s dead already, and MUCH juicier and tastier when you pull it out at 140.

    1. Lana Stuart says:

      I’ve cooked this roast many, many times exactly as described and it is hardly ruined. It’s tender and juicy and totally delicious.

  19. Do you roast it covered or uncovered? The recipe didnt specify.

    1. Lana Stuart says:

      It is roasted uncovered.

  20. harriet colvin says:

    can I marninade this roast overnight?

    1. Lana Stuart says:

      You should marinate for about 4 hours.

  21. Christen Rotimatic says:

    Very nice recipe looking forward to making this. I am planning to give a surprise to my husband with candlelight dinner. And will serve this recipe since pork is his favorite. Excited!!

  22. Bev Uebel says:

    I made this tonight. I marinated it over night, then I put it on the grill. It was juicy and had a slight crust on it. It was delicious. I will definitely will make this again

    1. Lana Stuart says:

      I’m so glad it turned out good for you, Bev! It’s my favorite way to do a pork loin.

  23. Lana Stuart says:

    The initial 1 cup of broth is not part of the marinade ingredients.

    1. Lana Stuart says:

      I corrected and re-posted the recipe for clarification after you brought it to my attention.

    2. Carol Stock says:

      Marinade: Too late, that’s how I read it too. Although I should know better and it doesn’t say how much marmalade or did I miss it?

  24. Ken Payne says:

    Got a four and a half pound, loin roast in the marinade tonight, will cook New Years Day, can’t wait to get the dinner.
    Also on the menu is collard greens,seasoned with hogjowl, black-eyed peas and cornbread.
    Also red potatoes in parley,rosemary and garlic butter.

  25. “I was shocked at how moist it was. ” Me too! Pulled it out @ 150º and it crept up to 158º after standing for ten minutes. Not a trace of pink but amazingly moist. I’ve tried cooking pork loins to 135º and letting them stand to 145º…very moist but my guests aren’t thrilled with pink pork.

    Used the grill to brown and then into the slow-cooker on high for 45 minutes. Changes: accidentally picked and used a few sprigs of thyme in the recipe (had the website’s name on my mind when picking the parsley), didn’t have chicken broth so I used beef, didn’t have Worcestershire so I used A1.

  26. The photo’s shows the juiced lemon halves as added to the marinade – but the recipe does not mention this.

    1. Lana Stuart says:

      Yes, I usually toss the lemon halves into the marinade but you don’t have to. It works fine either way.

  27. Ashley Wilson says:

    Just fixed this recipe with a five-pound loin. The flavor is unbelievable and we just want to keep eating! I pulled the loin from the oven at 140 degrees and it is extremely juicy and tender!!

    1. Lana Stuart says:

      I’m so glad you enjoyed it, Ashley. It does make an incredibly moist roast, doesn’t it?

  28. Lana, you must know, this is the best marinade I have ever tasted in my life! Thank you so much for posted this recipe. It is Tantalizing! It has an amazing fresh taste!

    1. Lana Stuart says:

      We love that marinade, too, Janice. It’s also great for chicken. I’m so glad you enjoyed it.

  29. DessertForTwo says:

    I’m always looking for a good pork loin recipe. And yes, the thermometer never lets you down!

    1. I really depend on a thermometer in the kitchen. I know some people can judge by touch but not me!

  30. Brenda @ a farmgirl's dabbles says:

    My family loves pork loin – I love the sound of this marinade!

    1. We love pork loin, too, Brenda. I’m really pleased with this marinade. It kept the loin very moist and tender.

  31. I can’t wait to hear how you cook the chops you made from the remaining loin! This sounds wonderful! Thank you for the recipe!

    1. Hi Jennie – I really didn’t do anything very special with the chops. I seasoned, floured and fried them country style!

  32. Hubby and I do enjoy pork loin, he has wood smoked it and made into tacos. I love your method for marinating the meat, your marinade sounds delicious! I love your first picture, it is really beautiful! Hugs, Terra

    1. Tacos from this sounds wonderful! I’d probably change the marinade a bit – leave out the Worcestershire maybe – then shred the meat and mix in a bit of southwestern flavors. Great idea, Terra. You know I have to try this soon, right?

  33. I can’t wait until it’s 80 degrees here in Boston! This pork loin looks fabulous :)

  34. Barbara @ Barbara Bakes says:

    Sounds like I should put pork loin on the menu soon and try this.

  35. OOOH… we have ESP. I prepared pork loin on Sunday. It was good, but I am sure would have been better with your marinade. I’ll give that some thought next time.

    Happy Spring. Achooo!

    Miss P

    1. I was shocked at how moist it was. They have such a tendency to dry out but the marinade kept it very juicy. Achoo back to you :-)

  36. This looks delicious. I will have to try the marinade.

    1. I think you’d really like it with the marinade. It makes a really nice sauce for the loin.