Go Back
Grilled Pork Tenderloin

Grilled Pork Tenderloin

The tenderloin is marinated and then basted with the same marinade while it grills over hot charcoal and develops a mahogany crust from the charred marinade.
Course Main Course
Cuisine Grilling
Keyword Grilled Pork Tenderloin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 280 kcal


  • 2 pork tenderloins about 1 pound each
  • ¼ cup soy sauce
  • ¼ cup honey
  • ¼ cup rice wine vinegar
  • 2 tablespoons ketchup
  • 3 tablespoons brown sugar
  • 1 teaspoon dried minced onion
  • ½ teaspoon ground cinnamon
  • 2 large cloves garlic minced
  • 1 tablespoon ginger peeled and minced
  • ½ teaspoon ground black pepper


  1. Whisk together the soy sauce, honey, rice wine vinegar, ketchup, brown sugar, dried minced onion, ground cinnamon, minced garlic, and the minced ginger.

  2. Season the pork tenderloins with the ground black pepper and put them in a large resealable plastic bag. Pour half the marinade over the pork and seal the bag. Reserve the remaining sauce in an airtight container and refrigerate it.

  3. Marinate the tenderloins for about 8 hours, turning them frequently.

  4. Light a charcoal barbeque or heat a gas grill for medium-high heat. Lightly oil the grate.

  5. Drain the pork from the marinade and shake off any excess. Grill the tenderloins for 6 to 8 minutes per side, or until they are cooked through. Baste them frequently with the reserved portion of the marinade. Let the cooked meat sit for 5 to 10 minutes before carving into medallions.