Sweet and Spicy Grilled Pork Tenderloin
Fire up your grill for this Sweet and Spicy Grilled Pork Tenderloin, a recipe that perfectly balances bold flavor and simplicity. This tantalizing dish features tender pork infused with a marinade of brown sugar, honey, soy sauce, and aromatic spices like paprika and cayenne, striking the perfect harmony between sweet and heat. The pork is basted to glossy perfection on the grill, creating a caramelized outer crust while remaining juicy and flavorful within. Ready in just 35 minutes, this recipe is a showstopper for weeknight dinners or weekend barbecues. Serve it sliced into medallions and garnished with fresh parsley for a crowd-pleasing main course that pairs beautifully with roasted vegetables or a crisp summer salad. Whether you’re a grilling pro or a beginner, this recipe guarantees succulent results every time!
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Recipe Information
Ingredients
- 2 pieces (about 1 lb each) pork tenderloin
- 0.25 cup brown sugar
- 2 tablespoons honey
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground paprika
- 0.5 teaspoon ground cayenne pepper
- 0.5 teaspoon ground black pepper
- 3 cloves garlic cloves, minced
- 2 tablespoons water
- 1 teaspoon salt
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the pork tenderloins and pat them dry with paper towels. Trim any excess fat or silver skin off the tenderloins.
In a medium bowl, whisk together the brown sugar, honey, soy sauce, olive oil, apple cider vinegar, paprika, cayenne pepper, black pepper, minced garlic, and water. Reserve 2 tablespoons of the marinade for basting later.
Place the pork tenderloins in a resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it's evenly coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
Preheat your grill to medium-high heat (around 375-400°F). Lightly oil the grill grates to prevent sticking.
Remove the pork from the marinade, allowing the excess to drip off. Discard the used marinade.
Place the pork tenderloins on the preheated grill. Cover and cook for 15-20 minutes, turning every 5 minutes or so, to cook evenly and prevent burning.
In the last 5 minutes of cooking, brush the reserved marinade over the pork to glaze it. Continue to grill until the internal temperature of the pork reaches 145°F (use an instant-read thermometer to check).
Remove the pork from the grill and let it rest for 5 minutes before slicing. This helps retain the juices.
Slice the pork tenderloin into medallions and garnish with chopped fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 7184 mg | 312% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 70.2 g | ||
| Protein | 229.1 g | 458% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 140 mg | 11% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4599 mg | 98% | |
*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.
