Grilled Asian Pork Tenderloin
Experience the bold, savory flavors of this Grilled Asian Pork Tenderloin, a show-stopping main course that's perfect for your next barbecue or weeknight dinner. Marinated in a tantalizing blend of soy sauce, hoisin sauce, sesame oil, honey, and rice vinegar—infused with the warmth of fresh ginger and garlic—this tender pork is grilled to perfection, creating a delicious caramelized crust with juicy, flavorful meat inside. With a quick prep time of just 10 minutes and customizable garnishes like green onions and sesame seeds, this recipe is as convenient as it is impressive. Serve this dish for an easy yet elegant meal that celebrates Asian-inspired flavors with smoky, grill-kissed perfection. Keywords: grilled pork tenderloin, Asian marinade, BBQ main course, easy dinner recipe.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) Pork tenderloin
- 0.5 cup Soy sauce
- 0.25 cup Hoisin sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
- 1 tablespoon (grated) Fresh ginger
- 3 cloves (minced) Garlic
- 2 stalks (chopped, optional for garnish) Green onions
- 1 tablespoon (optional for garnish) Sesame seeds
- 0.25 teaspoon Ground black pepper
- 1 tablespoon (for greasing grill) Vegetable oil
Instructions
In a medium mixing bowl, whisk together the soy sauce, hoisin sauce, sesame oil, honey, rice vinegar, grated ginger, minced garlic, and ground black pepper until well combined.
Place the pork tenderloins in a large resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably up to 4 hours for more flavor.
Preheat your grill to medium-high heat (about 400°F/200°C). Lightly grease the grill grates with vegetable oil to prevent sticking.
Remove the pork tenderloins from the marinade, allowing any excess marinade to drip off. Discard the leftover marinade as it will not be used.
Place the pork tenderloins on the preheated grill. Close the lid and cook for 15-20 minutes, turning every 5 minutes, until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
Remove the pork from the grill and let it rest for 5 minutes to allow the juices to redistribute.
Slice the pork tenderloins into thin medallions and arrange them on a serving platter.
Garnish with chopped green onions and sesame seeds, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 27.9 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 8733 mg | 380% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 53.4 g | ||
| Protein | 240.0 g | 480% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 162 mg | 12% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 4922 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
