Grilled Pork Tenderloin Marinated in Spicy Soy Sauce
Fire up the grill for this irresistible Grilled Pork Tenderloin Marinated in Spicy Soy Sauce, a recipe that combines bold Asian-inspired flavors with a smoky, charred finish. Succulent pork tenderloins are infused with a dynamic marinade of soy sauce, honey, sesame oil, garlic, grated ginger, and a fiery kick of sriracha. A hint of rice vinegar adds tang, while optional red chili flakes dial up the heat for spice lovers. Marinating the pork overnight ensures maximum flavor, while grilling to perfection creates a beautiful caramelized crust and juicy center. This quick and crowd-pleasing dish, ready in just 40 minutes (including resting time), is perfect for summer cookouts or cozy weeknight dinners. Slice into tender medallions and serve with a side of rice or grilled vegetables for an unforgettable meal.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) Pork tenderloin
- 0.5 cup Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 tablespoon Sriracha or chili garlic paste
- 2 tablespoons Green onions, chopped
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Red chili flakes (optional, for extra heat)
Instructions
1. Trim any silver skin or excess fat from the pork tenderloins and set aside.
2. In a medium bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, minced garlic, grated ginger, sriracha, chopped green onions, black pepper, and red chili flakes (if using).
3. Place the pork tenderloins in a large resealable plastic bag or shallow dish, and pour the marinade over the meat, ensuring that each piece is fully coated. Seal the bag or cover the dish with plastic wrap.
4. Marinate the pork in the refrigerator for at least 2 hours, or ideally overnight, for maximum flavor infusion.
5. Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
6. Remove the pork tenderloins from the marinade, allowing any excess to drip off. Reserve the remaining marinade for basting (optional).
7. Place the pork on the grill and cook for about 20-25 minutes, turning every 5-7 minutes to ensure even cooking. Use a meat thermometer to check for doneness; the internal temperature should reach 145°F (63°C).
8. If desired, baste the pork with the reserved marinade during the last few minutes of grilling to enhance the flavor. Ensure the marinade comes to a boil if reused to kill any bacteria.
9. Once cooked, transfer the pork tenderloins to a clean plate or cutting board and let them rest for 5 minutes before slicing.
10. Slice the pork into medallions, garnish with additional chopped green onions if desired, and serve hot with your favorite side dishes.
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 16.3 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 7991 mg | 347% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 38.5 g | ||
| Protein | 236.3 g | 473% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 130 mg | 10% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4774 mg | 102% | |
*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.
