THE RECIPE JOURNAL · Main Course
Pork Tenderloin Cooked on the Grill
This simple grilled pork tenderloin is juicy, flavorful, and perfect for a quick weeknight dinner or weekend cookout. With just a few ingredients and easy steps, you’ll have a delicious meal ready in no time.
FROM THE KITCHEN • Pork Tenderloin Cooked on the Grill
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a large zip-top bag, mix together honey, soy sauce, oyster sauce, brown sugar, garlic, ginger, ketchup, onion powder, cayenne, and cinnamon. Seal the bag and give it a good squeeze to combine everything. Toss the pork tenderloin in the marinade, seal it up, and pop it in the fridge for at least 8 hours to soak up all those flavors.
02
Step 2
When you’re ready to cook, heat your grill to medium-high and give the grates a light oiling to keep the pork from sticking. Take the pork out of the bag, saving the marinade for basting.
03
Step 3
Place the pork on the grill and cook for about 10 minutes, turning it every 3 minutes and brushing with the reserved marinade as you go. Be sure to throw out any leftover marinade that’s been in contact with the raw pork.
04
Step 4
Keep grilling the pork, turning every few minutes, until a meat thermometer reads 145°F in the thickest part — this usually takes another 10 minutes or so. Once it’s done, let the pork rest for 5 minutes before slicing and serving.
Why you’ll love it
This cut of meat is tender and flavorful with just the right amount of juiciness. Grilling adds a smoky char that enhances its natural taste. It cooks relatively quickly, making it perfect for weeknight dinners or weekend gatherings.
How to serve
Pair with grilled vegetables, a fresh salad, or roasted potatoes for a balanced meal. A tangy barbecue sauce or a fruit-based chutney can complement the pork’s flavor nicely. Consider serving with a light white wine or a crisp beer.
Storage & leftovers
Wrap leftovers tightly in foil or place in an airtight container and refrigerate within two hours of cooking. Consume within 3 to 4 days for best quality. To reheat, warm gently in the oven or on the grill to avoid drying out the meat.
