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The BEST Marinated Pork Loin

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4.58 from 38 votes
A simple, savory marinade creates a roasted pork loin that is moist and flavorful every time!
Cook Time 50 minutes
Total Time 55 minutes
Pouring sauce over finished pork loin in a serving dish.

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.

Pouring sauce over finished pork loin in a serving dish.

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 made 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 your 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.


  • It’s incredibly flavorful, moist, and tender.
  • Pork loin is a lean, high-quality protein source.
  • 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

All ingredients needed to make the recipe.
  • Pork loin (I often buy pork loin on sale and cut it into large roasts myself. The larger loins are cheaper per pound and dividing them up is a simple matter of making one cut.)
  • 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 (If there was such a thing as pork broth you could use that. Chicken broth or stock, canned, boxed, or homemade is perfect.)
  • The remaining 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.

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How to Make Marinated Pork Loin

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

Create the Marinade

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 loin and let it marinate in the refrigerator for about 4 hours turning several times.

COOK’S 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

Place a large skillet coated with cooking spray over medium-high heat.

Remove the loin 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 loin on a rack in a shallow roasting pan. Pour one cup of chicken broth into the bottom of the pan.

Bake for 30-40 minutes or until the internal temperature is 145 degrees.

COOK’S TIP 
Using an instant-read thermometer is the best way to get good results from roasting any cut of meat, I think. 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.

When the internal temperature gets to 145, remove the pan from the oven. Let it rest for 5 to 10 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.

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.

COOK’S 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 is a fantastic recipe 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 grilling instructions 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 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 and up to six hours. Note that it is possible to over marinate pork so don’t let it go past six hours.
  • Be sure to use a meat thermometer to check for doneness. For the best pork loin, cook until the internal temperature registers 145 degrees Fahrenheit.
  • Leftovers made really great sandwiches!

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 suace.
  • 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 325 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.

Frequently Asked Questions

How do I know when pork loin is cooked through?

A fork-tender, moist pork loin is best cooked to about medium (140 to 145 degrees Fahrenheit), but it can be cooked through (165 degrees). When the juices run clear, it’s completely cooked through.

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 adjust the cooking time.

Can you marinate pork too long?

Marinating pork for more than 24 hours will cause the protein fibers in the meat to start breaking down resulting in a mushy product when cooked.

Have you tried this recipe? I’d love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down. You can always stay in touch on social media by following me on FacebookInstagram, or Pinterest and Sign Up to Get my Newsletter, too!

Recipe

Pouring sauce over finished pork loin in a serving dish.

The BEST Marinated Pork Loin

A simple, savory marinade creates a roasted pork loin that is moist and flavorful every time!
4.58 from 38 votes
Print It Rate It
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

Ingredients

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

Instructions

  • 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.
  • Cook 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 5 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.

Notes

  • 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.
  • I recommend Colman’s brand of dry mustard. If you don’t have dry mustard, two teaspoons of Dijon mustard is a good substitute.
  • No need to use expensive extra virgin olive oil; plain old olive oil is fine.
  • If you’re watching your salt intake you may want to use a lower-sodium brand of soy sauce.
  • 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.
  • Try deglazing the pan with white wine instead of chicken broth. Wine really enhances the natural flavors of the pork.
  • Use an instant-read thermometer to check doneness for best results.
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. Do not skip that step!
To grill, 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. Tent the loin and let it rest for at least 10 minutes.

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 health care 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




40 Comments

  1. 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.

  2. 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. 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.

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

  4. 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!!