Zesty Pork Tenderloin
Pork Tenderloin
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4.35 (20 rated)

The secret to this delicious pork is in the marinade. Dry dressing mix adds a savory flavor that balances perfectly with the salty soy sauce and sweet brown sugar.

Technique tip: Opt for small to medium size tenderloins. They are typically more tender and flavorful than the larger ones.

Swap option: If you don't want to use soy sauce, try liquid aminos. It's a great product and you can get it at most supermarkets these days.


    • 1½ pounds pork tenderloin
    • 1 cup soy sauce
    • 1 cup olive oil
    • 3 heaping tablespoons brown sugar
    • 1 packet dry Italian dressing mix, preferably Good Seasons
    • 1 tablespoon freshly ground black pepper
    • 1 teaspoon garlic powder


1. Using a knife, trim the tenderloins making sure to remove any of the silver skin from the surface.

2. Place the pork tenderloins into a large zip-top bag. In a bowl, whisk together the soy sauce, olive oil, brown sugar, dressing mix, pepper and garlic powder. Pour the mixture into the bag with pork. Massage marinate into the pork tenderloins. Seal the zip-top bag, squeezing out as much air as possible.

3. Place in refrigerator for 4-6 hours. Remove from the refrigerator and let sit on the counter for about 15-30 minutes before cook.

4. Prepare a grill to medium-high heat. Remove the tenderloins from the zip top bag, reserving the marinade.

5. Place the tenderloins over the indirect heat area of the grill (you don't want to have the tenderloin too close to the heat. It's a good idea to place the small end of the tenderloin furthest away from heat). Treat the tenderloin like it has 4 sides. Cook for 3-4 minutes on each side brushing the tenderloin with the reserved the marinade as it cooks.

6. Once the internal temperature reaches 140°F, remove from the grill and cover with aluminum foil for about 5 minutes. Slice and serve.