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

Steps to Make It

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

  2. 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 mL vegetable oil and 1 tablespoon/15 mL sesame oil combined.

  3. Marinade pork chops or tenderloin in a zip-top bag for at least 4-6 hours in 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.

  4. Cook as directed.

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