Grilled Pork Tenderloin
User Reviews
5
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Prep Time
40 mins
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Cook Time
25 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
224 kcal
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Course
Main Course, Dinner
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Cuisine
American
Grilled Pork Tenderloin
Description
This grilled pork tenderloin recipe starts with slicing the meat into 1-inch thick cuts, seasoning them with dried rosemary, garlic powder, kosher salt, and freshly ground black pepper. After marinating refrigerated for several hours, the pork is brought to room temperature prior to grilling. A homemade barbecue glaze combining soy sauce, ketchup, honey, minced garlic, and a hint of hot sauce is prepared and applied both while grilling and as a side sauce.
Using indirect medium heat on the grill allows the pork slices to cook evenly without flare-ups, achieving a lightly charred outside and an internal temperature of at least 145℉ for safety and juiciness. Resting the pork for five minutes afterward helps retain moisture. The glaze imparts a balanced sweet, savory, and mildly spicy flavor, enhancing the natural pork taste without overpowering it.
This grilled pork tenderloin works well as a main dish accompanied by sides like roasted vegetables, salads, or grains. The tangy glaze can also be served separately for dipping.
Marinating in the refrigerator for several hours develops more flavor, and letting the meat warm to room temperature prior to grilling ensures even cooking. The internal temperature should be monitored to prevent overcooking.
Ingredients
- 2 pounds pork tenderloin cut into 8 slices 1” thick
- rosemary crushed, dried
- garlic powder
- kosher salt fresh ground pepper
- black pepper fresh ground pepper
For the BBQ Glaze:
- 1/3 cup soy sauce
- 1/2 cup ketchup
- 1/2 cup honey
- 1 teaspoon garlic minced
- 1 teaspoon hot sauce or other hot sauce, Frank's Red Hot brand
Instructions
1 hour before cook time:
- Remove any silver skin and trim excess fat if needed. If you have a lean cut of meat this may not be necessary. Cut the tenderloin into 8 slices that are 1 inch thickness.
- Sprinkle the both sides of each slice of pork generously with garlic, rosemary, salt, and pepper. Cover with Saran and let set in fridge until 20 minutes before cooking. 20 minutes before grilling, let the meat sit at room temperature.
- Add the glaze ingredients to a sauce pan and bring to a boil. Remove from heat. Use half the sauce for brushing the pork while grilling and the other half as a side when serving.
Grilling the Tenderloin:
- Grill meat with Indirect/Medium Heat, meaning if you have a three burner grill, put meat in center and only have the side burners on. Cook for 10 to 12 minutes on each side and glaze each side with the BBQ sauce after turning. Meat is done when internal temp is at least 145℉.
- Let meat sit for 5 minutes before cutting into it.
- Serve with remaining glaze on the side.
Notes
- Cut pork tenderloin into 1-inch slices and season with rosemary, garlic powder, salt, and pepper several hours before cooking for better flavor.
- Bring pork to room temperature about 20 minutes before grilling to ensure even cooking.
- Brush barbecue glaze during grilling and serve remaining sauce alongside for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 25g | 50% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 755mg | 31% |
| Potassium | 526mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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