Pork Chop and Tenderloin Marinade

Pork chop and tenderloin marinade
Claire Cohen
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 12 servings
Yield: 3/4 cup
Nutrition Facts (per serving)
48 Calories
5g Fat
1g Carbs
0g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 48
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 311mg 14%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 0g
Vitamin C 0mg 2%
Calcium 5mg 0%
Iron 0mg 1%
Potassium 42mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 balsamic vinegar

  • 1 tablespoon Worcestershire sauce

  • 1/2 teaspoon liquid hickory smoke, optional

  • 2 cloves garlic, minced

  • 1 teaspoon fresh grated ginger, or 1/2 teaspoon ginger powder

  • 1/2 teaspoon freshly ground black pepper

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.