How to Season Pork Tenderloin

Co-authored by Kyle Hall

Last Updated: March 7, 2023

Pork tenderloin is a tender, flavorful cut of meat that’s taken from the loin of the pig. There are a variety of ways you can cook pork tenderloin, and even more ways you can season it. From savory to tangy to sweet, there's a seasoning for any flavor profile you're going for. If you’re in a rush, you can prepare a pork tenderloin rub or glaze in a matter of minutes, or, if you have more time to spare, you can marinate the meat to really enhance its flavor.

Ingredients

Savory Pork Tenderloin Rub

1 teaspoon (3 grams) of garlic powder
1 teaspoon (1 gram) of oregano
1 teaspoon (2 grams) of cumin
1 teaspoon (0.6 grams) of coriander
1 teaspoon (0.9 grams) of thyme

Makes enough seasoning for about 1 pound (0.45 kg) of pork tenderloin

Spicy Cajun Seasoning Mix

2 tablespoons (30 mL) of vegetable oil
1 tablespoon (6.8 grams) of paprika
2 teaspoons (2 grams) of dried oregano
2 teaspoons (1.3 grams) of dried onion flakes
1 teaspoon (0.9 grams) of dried thyme
1/2 teaspoon (1.6 grams) of garlic powder
1/2 teaspoon (0.85 grams) of cayenne pepper

Makes enough seasoning for about 1 pound (0.45 kg) of pork tenderloin

Sweet and Spicy Glaze

1 tablespoon (15 mL) of soy sauce
1 teaspoon (5 grams) of minced ginger
1 teaspoon (5 grams) of minced garlic
¹⁄₃ cup (79 mL) of fresh or store-bought salsa
1 tablespoon (15 mL) of seedless raspberry preserves

Makes enough seasoning for 1 pound (0.45 kg) of pork tenderloin

Citrus and Herb Marinade

The zest from 1 lemon
³⁄₄ cup (180 mL) of lemon juice
¹⁄₂ cup (120 mL) of olive oil
2 teaspoons (9.9 mL) of Dijon mustard
6 minced garlic cloves
1 1/2 tablespoons (5 grams) of rosemary
2 teaspoons (12 grams) of salt
1 tablespoon (3 grams) of thyme

Makes enough marinade for three 1 pound (0.45 kg) pork tenderloins.

Method 1

Method 1 of 4:

Savory Pork Tenderloin Rub

1
Combine garlic powder, oregano, cumin, coriander, and thyme in a bowl. Use 1 teaspoon (3 grams) of garlic powder, 1 teaspoon (1 gram) of oregano, 1 teaspoon (2 grams) of cumin, 1 teaspoon (0.6 grams) of coriander, and 1 teaspoon (0.9 grams) of thyme. After you add the spices to the bowl, whisk them with a fork until they’re thoroughly combined.^{[1]
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- This recipe should be enough for around 1 pound (0.45 kg) of pork tenderloin. You can use more or less of each seasoning depending on how much meat you’re cooking.
2
Sprinkle the seasoning over the pork tenderloin. Don’t worry about covering both sides of the tenderloin yet. Just get all of the seasoning onto the pork in an even layer.^{[2]
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Tip: Make sure your hands are dry before you sprinkle the seasoning on or it will stick to them.

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3
Rub the seasoning into both sides of the pork with your hands. Make sure all of the meat is covered with the seasoning. As you rub it in, press the meat gently so the seasoning sticks to it.^{[3]
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4
Set the pork tenderloin aside until you’re ready to cook it. Once you’ve covered the meat with the rub, it’s ready to go. Avoid handling the meat more than necessary so you’re not lifting off the seasoning with your hands.
- You can cook pork tenderloin in the oven, on the grill, on the stovetop, or in a smoker.

Method 2

Method 2 of 4:

Spicy Cajun Seasoning Mix

1
Pour some vegetable oil into a bowl. Use 2 tablespoons (30 mL) of vegetable oil. Make sure the bowl you’re using is large enough to combine seasonings in so none of your seasoning mix spills over the side when you’re stirring it later.^{[4]
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2
Add paprika, oregano, onion flakes, thyme, garlic powder, and cayenne pepper. Use 1 tablespoon (6.8 grams) of paprika, 2 teaspoons (2 grams) of dried oregano, 2 teaspoons (1.3 grams) of dried onion flakes, 1 teaspoon (0.9 grams) of dried thyme, 1/2 teaspoon (1.6 grams) of garlic powder, and 1/2 teaspoon (0.85 grams) of cayenne pepper. After you add the seasonings to the bowl, stir them into the vegetable oil using a spoon.^{[5]
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Tip: You can use more or less paprika and cayenne pepper depending on how spicy you want your pork tenderloin to be. The more you use, the spicier it will be.
3
Rub the seasoning mix over the pork tenderloin before cooking it. You can use your hands to rub the mixture into the pork. Just make sure it’s evenly coated. When you’re finished, the pork tenderloin is ready to be cooked.^{[6]
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- To cook pork tenderloin, you can use an oven, grill, stovetop, or a smoker.

Method 3

Method 3 of 4:

Sweet and Spicy Glaze

1
Mix soy sauce, minced ginger, and minced garlic in a bowl. Use 1 tablespoon (15 mL) of soy sauce, 1 teaspoon (5 grams) of minced ginger, and 1 teaspoon (5 grams) of minced garlic. For the best flavor, use freshly-minced ginger and garlic, but you can use store-bought minced ginger and garlic as well.
2
Spread the mixture over the pork tenderloin before cooking it. You can use a spoon or other cooking utensil to spread the soy sauce mixture over the meat. Make sure you coat all sides of the pork with the mixture so it’s evenly seasoned.

Did you know? There are a variety of ways that you can cook pork tenderloin, like in the oven, in a pan on the stovetop, on the grill, or in a smoker.
3
Add salsa and raspberry preserves to the pork right before it’s finished cooking. Use ¹⁄₃ cup (79 mL) of fresh or store-bought salsa and 1 tablespoon (15 mL) of seedless raspberry preserves. You can spread the salsa and preserves over the top of the meat, or you can add them to the pan if you’re cooking the pork tenderloin on the stove top.
- Like the soy sauce, ginger, and garlic, the salsa will give the pork a spicy kick, while the raspberry preserves will add a touch of sweetness to your dish.

Method 4

Method 4 of 4:

Citrus and Herb Marinade

1
Combine lemon zest, lemon juice, olive oil, and Dijon mustard in a sealable bag. Use the zest from 1 lemon, ³⁄₄ cup (180 mL) of lemon juice, ¹⁄₂ cup (120 mL) of olive oil, and 2 teaspoons (9.9 mL) of Dijon mustard. Make sure the sealable plastic bag you use is large enough to hold the pork tenderloin you’ll be marinating. A 1-gallon bag should work.^{[7]
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- If you’re using freshly squeezed lemon juice, you’ll need 4-6 lemons to get ³⁄₄ cup (180 mL) of juice.
- If you’re marinating multiple pork tenderloins, you may need to split the ingredients up between 2 bags.
2
Add minced garlic, rosemary, salt, and thyme to the bag. Use 6 minced garlic cloves, 1 1/2 tablespoons (5 grams) of rosemary, 2 teaspoons (12 grams) of salt, and 1 tablespoon (3 grams) of thyme. After you add the garlic and seasonings, seal the bag and shake it up a bit to mix everything together.^{[8]
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Put the pork tenderloin in the bag with the marinade. Make sure the pork tenderloin is completely in the bag. Then, press out the excess air with your hands and seal it.^{[9]
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- You may need to shake the bag a few times to coat all of the meat with the marinade.
4
Marinate the pork for at least 3 hours in the fridge. The longer you marinate the pork tenderloin, the more flavorful it will be. If possible, leave the meat in the fridge overnight. However, if you’re in a rush, 3 hours should be enough.^{[10]
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- When the pork tenderloin is done marinating, you can cook it on the grill, on the stovetop, in the oven, or in a smoker.
Warning: Avoid marinating the tenderloin for longer than overnight. If you marinate it for too long, the citrus juice in the marinade can change the texture of the meat.