Pork Chop and Tenderloin Marinade

Pork chop and tenderloin marinade
Claire Cohen
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: About 3/4 cup (12 servings)

Whether you're grilling pork chops or a tenderloin, this marinade has ingredients like peanut oil (substitutions available) and soy sauce that give it great flavor. You can leave out the liquid smoke if you prefer.


  • 1/4 cup/60 milliliters peanut oil (see instructions for substitutions)
  • 1/4 cup/60 milliliters soy sauce
  • 2 tablespoons/30 milliliters balsamic vinegar 
  • 1 tablespoon/15 milliliter Worcestershire sauce
  • Optional: 1/2 teaspoon/2.5 milliliters liquid hickory smoke
  • 2 cloves garlic (minced)
  • 1 teaspoon/5 milliliter ginger (fresh ground, or 1/2 teaspoon/2.5 milliliters ginger powder)
  • 1/2 teaspoon/2.5 milliliter pepper (ground, black)

Steps to Make It

  1. Gather the ingredients.

  2. Combine all ingredients in a small bowl plastic or glass bowl.

  3. Let stand for 5 minutes. Substitute peanut oil with vegetable oil. (If there isn't an allergy concern, but a taste preference, use 3 tablespoons/45 milliliters vegetable oil and 1 tablespoon/15 milliliter sesame oil combined.)

  4. Marinade pork chops or tenderloin in a zip-top bag for at least 4 to 6 hours in the refrigerator. You can also freeze bags of pork chops, marinade and all. They will last up to three months in the freezer if you release all of the air out of the plastic bag before sealing.

  5. Cook as directed.

  6. Enjoy!


  • If making marinade ahead of time, place into an airtight container and store in the refrigerator for 5 to 7 days after preparation.