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Grilled Pork Tenderloin with Garlic Ginger Marinade

Name: Grilled Pork Tenderloin with Garlic Ginger Marinade
Ingredients: 1 2–3 lb pork tenderloin; ¾ cup soy sauce; 1 clove garlic, minced; ¾ tbsp. ground ginger; ¼ cup toasted sesame seed oil; 1 cup smoked hickory barbecue sauce; 1 clove garlic, minced; ¼ cup soy sauce; 1 tbsp. toasted sesame seed oil

The great thing about pork tenderloin is you can dress it up any way you like. We think you’ll love the results of this Asian-inspired tenderloin — decked out for any occasion.

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1 Food Prep 10 min + marinade
2 Grill Prep 10–20 min
3 The Cook 30 min

Cooking for people

Ingredients

1 2–3 lb pork tenderloin

Marinade

¾ cup soy sauce
1 clove garlic, minced
¾ tbsp. ground ginger
¼ cup toasted sesame seed oil

Barbecue Sauce

1 cup smoked hickory barbecue sauce
1 clove garlic, minced
¼ cup soy sauce
1 tbsp. toasted sesame seed oil

1 Food Prep

Combine the ingredients for the marinade. Set aside ¼ cup of marinade for basting.

Place the tenderloin and marinade in a quart-size resealable plastic bag and marinate in refrigerator for 2 hours.*

*If time allows, marinating overnight is suggested.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquet

Method: Direct-Heat Grilling

Temp: 400°F (Medium Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

3 The Cook

Remove the tenderloin from refrigerator and discard marinade.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Grill the tenderloin on a covered grill over medium heat, turning occasionally to prevent burning, about 15–20 minutes, or until cooked through. Baste with reserved marinade the last 5 minutes of grilling. The tenderloin is done, once it reaches an internal temperature of 145°F on a digital meat thermometer.
Combine barbecue sauce, remaining soy sauce, sesame oil and garlic in a small pan and heat on the stove over medium heat until it begins to boil, about 4 minutes. Remove from heat and set aside.
Remove the tenderloin from the grill and rest for 5–10 minutes.
Slice diagonally and drizzle with the warm barbecue sauce mixture.
Enjoy the smoky flavors!

When to Apply a Sugar-Based Glaze to Pork Tenderloins Sugar-based glazes add delicious flavor to pork tenderloins. To prevent the glaze from burning onto the tenderloins, apply your glaze 10 minutes before the tenderloins have reached doneness. Using a barbecue basting brush, dip the brush in the glaze, and stroke back and forth on the pork tenderloins. Close the lid for 5 minutes to let it bake on, then open the lid, flip the tenderloins over and repeat.

Recipe created by Dr. Rich Davis on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

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