This Orange Rosemary Pork Marinade is one of my favorite ways to make grilled pork tenderloin. Fresh citrus and ginger adds a subtle tang and zip while the fresh chopped rosemary adds a savory, herbaceous touch.
Grill outside if the weather's nice, or sear inside on a grill pan and finish it off the rest of the way in the oven: the choice is yours.
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Tips for Making the Best Pork Tenderloin:
- For best results, allow the pork tenderloin to marinate for at-least 8 hours, or overnight. I prefer to prep it in the morning the night we plan to cook it, or the evening before.
- Allow the marinated pork tenderloin to come to room temperature before grilling. It's best to let meat warm up a little before grilling rather than cooking it straight from the fridge. This will result in more tender, juicy meat.
- Allow the pork tenderloin to rest about 10 minutes after taking it off the grill before slicing it. This lets the juices rest, instead of pooling out once cut.
- Reserve some of the unused marinade to brush onto the meat halfway through cooking. This will encourage further caramelization and add a flavor boost.
Ingredients for Orange Rosemary Pork Marinade:
This marinade recipe makes enough to coat four pork tenderloins.
- Zest and juice of one Navel orange
- Freshly chopped rosemary sprigs
- Freshly-minced ginger
- Soy sauce or tamari. This small amount does not add any Asian flair. Instead, it adds a savory richness to the marinade. It's one of my favorite marinade hacks. Be sure to use gluten-free soy sauce if GF. I use the brand San-J.
- Honey
- Rice vinegar is neutral enough to contrast the sweetness of the orange and honey. Alternatively, you could use balsamic vinegar.
- Neutral oil, such as vegetable or avocado oil.
- Salt and pepper to taste
Orange Rosemary Pork Marinade Recipe:
- Zest and juice the orange over top of a large-sized mixing bowl; zest the ginger.
- Pull the leaves off the rosemary sprigs and chop into small pieces. The finer you chop, the more flavor it releases.
- Add in the remaining marinade ingredients: honey, soy sauce, rice vinegar, oil, and S&P to taste. Whisk until well-combined.
- Pour the marinade over the prepared pork tenderloin. Cover and allow to marinate in the refrigerator for eight hours-to-overnight.
To Grill:
I used a charcoal grill.
- Place 30 charcoal briquets in a pile on one side of the grill. Douse in lighter fluid, then light immediately.
- Once the fluid has burnt off, the coals are ashed over, and the grill reads 400 F, approximately 15 minutes, add the pork tenderloin to an oiled upper grate off the direct heat. Cook for around 6-8 minutes. Then, transfer the tenderloin to the bottom grate directly above the flames and sear each side for 5-8 minutes. Brush with extra marinade once or twice. Keep the lid closed between flipping.
- Remove the pork tenderloin from the grill once the internal temperature reads 140-145 F. Set onto a plate, and allow to rest for 10 minutes before slicing.
- Enjoy!
Equipment
You only need basic tools to make this Orange Rosemary Pork Marinade. I recommend:
- A whisk is helpful in this recipe.
- A basting brush to brush the pork tenderloin with extra marinade.
- A charcoal grill and charcoal briquettes, if grilling; or an indoor oven-safe grill pan.
- Grill tongs
- A meat thermometer
How to Store Orange Rosemary Pork Marinade:
You can store the marinade in a mason jar for up to two days before use. Remember: The fresher your ingredients at the start, the longer it will last.
I don't recommend leaving raw meat marinating longer than 30 hours. Citrus can start to break down the fibers of the meat after that, leading to a mushy product.
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Orange Rosemary Pork Marinade | Pork Tenderloin Recipe
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Yield: 4 pork tenderloins
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Ingredients
- up to four pork tenderloins
- zest and juice of one Navel orange
- 5-6 sprigs of rosemary chopped fine
- 1 tablespoon fresh ginger zested or minced
- 2 tablespoons gluten-free soy sauce or tamari I use the brand San-J.
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon neutral oil like vegetable oil or avocado oil
- salt and pepper to taste
Instructions
For the Orange Rosemary Marinade:
- Zest and juice the orange over top of a large-sized mixing bowl; zest the ginger.
- Pull the leaves off the rosemary sprigs and chop into small pieces. The finer you chop, the more flavor it releases.
- Add in the remaining marinade ingredients: honey, soy sauce, rice vinegar, oil, and S&P to taste. Whisk until well-combined.
- Pour the marinade over the prepared pork tenderloin. Cover and allow to marinate in the refrigerator for eight hours-to-overnight.
To Grill:
- Place 30 charcoal briquets in a pile on one side of the grill. Douse in lighter fluid, then light immediately.
- Once the fluid has burnt off, the coals are ashed over, and the grill reads 400 F, approximately 15 minutes, add the pork tenderloin to an oiled upper grate off the direct heat. Cook for around 6-8 minutes. Then, transfer the tenderloin to the bottom grate directly above the flames and sear each side for 5-8 minutes. Brush with extra marinade once or twice. Keep the lid closed between flipping.
- Remove the pork tenderloin from the grill once the internal temperature reads 140-145 F. Set onto a plate, and allow to rest for 10 minutes before slicing.
- Enjoy!
Notes
- For best results, allow the pork tenderloin to marinate for at-least 8 hours, or overnight. I prefer to prep it in the morning the night we plan to cook it, or the evening before.
- Allow the marinated pork tenderloin to come to room temperature before grilling. It's best to let meat warm up a little before grilling rather than cooking it straight from the fridge. This will result in more tender, juicy meat.
- Allow the pork tenderloin to rest about 10 minutes after taking it off the grill before slicing it. This lets the juices rest, instead of pooling out once cut.
- Reserve some of the unused marinade to brush onto the meat halfway through cooking. This will encourage further caramelization and add a flavor boost.
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