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Grilled Pork Tenderloins Recipe

Grilled Pork Tenderloins Recipe

We do a lot of grilling during the summer months, and this recipe is one my entire family loves. —Betsy Carrington, Lawrenceburg, Tennessee
TOTAL TIME: Prep: 10 min. + marinating Grill: 20 min. YIELD:8-10 servings


  • 1/3 cup honey
  • 1/3 cup reduced-sodium soy sauce
  • 1/3 cup teriyaki sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon minced fresh gingerroot
  • 3 garlic cloves, minced
  • 4 teaspoons ketchup
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 2 pork tenderloins (about 1 pound each)
  • Hot cooked rice


  • 1. In a large bowl, combine the first 10 ingredients. Pour half of the marinade into a large resealable plastic bag; add tenderloins. Seal bag and turn to coat; refrigerate for 8 hours, turning occasionally. Cover and refrigerate remaining marinade.
  • 2. Drain and discard marinade from meat. Grill, covered, over indirect medium-hot heat for 10-12 minutes on each side or until a thermometer reads 145°, basting with reserved marinade. Let stand for 5 minutes before slicing. Serve with rice.
    Freeze option: Freeze uncooked pork in bag with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed. Yield: 8-10 servings.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.