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Pork tenderloin cooked with marinade and sliced on a wood cutting board with parsley in background
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5 from 2 votes

Freaking Amazing Pork Tenderloin Marinade

This pork tenderloin marinade is freaking amazing! With honey, soy sauce and garlic, it's sweet, sticky, tangy and kid-approved!
Prep Time10 mins
Cook Time20 mins
Marinating Time1 d
Total Time30 mins
Course: Main Course
Cuisine: Thai
Servings: 4
Calories: 240kcal


  • 1-2 lbs pork tenderloin


  • ½ cup honey
  • 3 tablespoons soy sauce (I prefer reduced sodium; see * for gluten-free)
  • 3 tablespoons fish sauce
  • 1 lime (juiced)
  • 1 tablespoon chili powder
  • ½ tablespoon ground coriander
  • 4 cloves garlic (minced)
  • hot red pepper flakes to taste ~½ tsp for mild spice, increase for more

To serve

  • cilantro leaves


  • Shake together all marinade ingredients in a jar or salad dressing shaker.
  • Pour half of the marinade over a pork tenderloin in a bag or baking dish. *Reserve half the marinade to brush on the pork tenderloin as it cooks.
  • Marinate for 24 hours. If marinating in a dish, be sure to flip the tenderloin halfway through.

To Cook

  • Heat a grill to medium-high heat. When the grill reaches 500°F, remove the pork from the marinade and discard the used marinade. 
  • Grease the grill carefully with oil. Place the pork tenderloin on the grill and cook over high heat for 2-3 minutes per side, until nicely seared.
  • Reduce grill heat to medium (400°F) and cook pork tenderloin, brushing it with the reserved marinade each time you flip. Flip every 4 minutes, until cooked through (roughly 15-20 minutes)
  • Pork tenderloin is cooked through when it reaches an internal temperature of 145°F. Remove from heat and cover with a baking dish to let it rest for 5-10 minutes. *If you want it to be slightly pink in the middle, remove the tenderloin when it is at 130°F as it will keep cooking as it rests.
  • Cut the tenderloin against the grain, brush with any leftover marinade (if desired) and enjoy. 


  • Pork tenderloin is never as good as it is when it's freshly cooked, however you can store leftovers in a sealed container in the fridge for up to 4 days.


* to make this recipe gluten-free swap the soy sauce for coconut aminos or liquid aminos, and make sure your fish sauce is certified gluten-free.
** nutritional information calculated for only half the marinade as a significant portion is discarded


Serving: 1/4 of recipe ** | Calories: 240kcal | Carbohydrates: 20g | Protein: 33g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 1179mg | Potassium: 91mg | Fiber: 1g | Sugar: 18g | Vitamin A: 295IU | Vitamin C: 3.6mg | Calcium: 19mg | Iron: 1.6mg