Hoisin-Marinated Pork Tenderloin on theĀ Grill

August 16, 2009
4 Ratings
  • Serves 6
Author Notes

I love the simplicity of the preparation for this dish and the way the outside develops a beautifully crunchy crust while the inside stays moist and oh-so-flavorful. I have used this marinade with venison and lamb as well. —Rhonda35

What You'll Need
  • 1/2 cup hoisin sauce
  • 2 tablespoons rice vinegar
  • zest and juice of one lime
  • 2 tablespoons low-sodium soy sauce
  • 2 cloves garlic, minced
  • 1/4 cup minced scallions
  • 2 tablespoons minced cilantro
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon sesame oil
  • 1 tablespoon honey
  • 3 tablespoons canola oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 12- to 14-oz pork tenderloins
  1. Whisk together hoisin sauce, vinegar, lime zest and juice, soy sauce, garlic, scallions, cilantro, ginger, sesame oil, honey, canola oil, salt and pepper. Pour mixture into a large resealable plastic bag and add pork tenderloins. Seal bag and turn to coat pork evenly. Place in refrigerator and allow to marinate for 4 hours or overnight.
  2. Remove pork tenderloins from marinade and bring back to room temperature before cooking. Light the grill and, when ready, sear tenderloins over a hot fire, turning once, for about 4 to 5 minutes or till nicely browned. Move tenderloins to a cooler section of the grill and let the indirect heat finish the cooking, turning occasionally and grilling for an additional 12-15 minutes.
  3. Allow tenderloins to rest, loosely covered with foil, on a cutting board for 5 minutes. Carve the pork on a bias and serve.
  4. Excellent served with Spicy Watermelon Chutney and jasmine rice.

See what other Food52ers are saying.

  • mercatodelmare
  • Rhonda35
  • BethyG
  • LiquidSmoke

6 Reviews

BethyG October 3, 2012
Thanks for sharing! Love this recipe, it is very tasty! It has become part of our rotation. Paired with a pinot noir and some grilled pineapple..delicious. Found it was taking a little longer to cook...could be our bbq but now we grill them first and then place in tinfoil for the remainder of the cooking.
LiquidSmoke June 12, 2012
I served this over the weekend. The marinade was delicious. I didn't have hoisin sauce on hand so I used oyster sauce instead. The grilling instruction are spot on. The tenderloin turned out perfectly cooked, tender and flavorful. I served it with grilled asparagus and rice. For dessert, Mango Cream Tart with Mango Whipped Cream (another recipe I found here.)
mercatodelmare July 25, 2011
I made this for some friends last night and it was a big time was just right. I reserved some of the marinade to spoon on top and served it with a simple Asian slaw. This is definitely added to the summer grilling rotation. Thanks!
Rhonda35 July 25, 2011
Excellent! Serving it with an Asian slaw is an great idea!
tnewbold March 28, 2011
This had very nice flavor. Quite a few flare-ups from the grill with the oil in the marinade, but that comes with the territory. Thanks.
Rhonda35 March 28, 2011
I'm glad you enjoyed this recipe. Thanks for commenting because you reminded me of how much I like this marinade - just might have to grill something soon!