Kitchen notes · a little help before you start
Best Quick Pork Marinade
Best Quick Pork Marinade is made with pork tenderloin, apple cider vinegar, and minced garlic.
- Prep
- 5 min
- Cook
- 40 min
- Total
- 70 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Allow for chilling
Include the chilling step when deciding when to start.
2. Check when to cover
Follow the covered and uncovered stages in their stated order.
3. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Get to know the ingredients
apple cider vinegar
In the method: Combine all marinade ingredients (except for pork) in a jar, cover and shake vigorously.
minced garlic (OR 1 teaspoon garlic powder or roasted garlic powder)
In the method: Combine all marinade ingredients (except for pork) in a jar, cover and shake vigorously.
smoked paprika (non-smoked will work fine too)
In the method: Combine all marinade ingredients (except for pork) in a jar, cover and shake vigorously.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: ½ cup olive oilIngredient note
Source: ½ cup apple cider vinegarIngredient note
Source: 2 teaspoons minced garlic (OR 1 teaspoon garlic powder or roasted garlic powder)Ingredient note
Source: 2 teaspoons saltIngredient note
Source: ½ teaspoon pepperIngredient note
Source: 1 teaspoon onion powderIngredient note
Source: ½ teaspoon smoked paprika (non-smoked will work fine too)Ingredient note
Source: 3 teaspoons Italian seasoning (OR Herbs de Provence )Ingredient note
Source: 2 pounds pork tenderloin
How to make it
0 of 4 steps completeMake room for Best Quick Pork Marinade
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Slice and serve.
A little more help as you go
Mix in the jar
Follow the jar-shaking step before using the mixture.
A few questions you might have
What should I prepare first?
Set out the baking dish and grill. Start with this step: Combine all marinade ingredients (except for pork) in a jar, cover and shake vigorously.
Which preparation step should I plan for?
Include the chilling step when deciding when to start.
What check should I look for as it cooks?
Unwrap, place directly on the grill, and continue to grill until completely cooked through and no longer pink in the middle.
Is there another preparation step to plan for?
Follow the jar-shaking step before using the mixture.
Additional recipe notes
Serving suggestion: I love to serve this pork tenderloin alongside a salad and some rice pilaf or roasted potatoes.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
