This juicy pork tenderloin is simple to prepare and packed with flavor, making it a perfect choice for any weeknight dinner or weekend barbecue. With just a few ingredients and some time on the grill, you’ll have a delicious meal ready to enjoy.
In a large zip-top bag, mix together honey, soy sauce, oyster sauce, brown sugar, garlic, ginger, ketchup, onion powder, cayenne, and cinnamon until well combined. Pop the pork into the bag, seal it up, and give everything a good squish to coat the meat evenly. Let it hang out in the fridge for at least 8 hours, or overnight if you can.
When you're ready to cook, fire up your grill to medium-high and give the grates a quick oiling so the pork doesn’t stick. Take the pork out of the marinade, but save that liquid for basting later.
Place the pork on the grill and cook it for about 10 minutes, turning it every 3 minutes and brushing it with the reserved marinade as you go. Once that’s done, toss out any leftover marinade.
Keep grilling the pork, turning every few minutes, until an instant-read thermometer slides into the thickest part and reads 145°F (63°C). This usually takes about 10 more minutes. When it’s done, let the pork rest for 5 minutes before slicing—it helps keep all those juices inside.
- Let the meat rest at room temperature before grilling to ensure even cooking.
- Use a meat thermometer to check for an internal temperature of 145°F for perfect doneness.
- Allow the meat to rest for at least 5 minutes after grilling to keep it juicy.
This dish is tender, juicy, and full of smoky flavor. It’s quick to prepare and perfect for both weeknight dinners and special occasions. The grilling method locks in moisture, making each bite deliciously satisfying.
Pair with grilled vegetables or a fresh green salad for a light, balanced meal. Roasted potatoes or a creamy mashed side also complement the smoky flavors well. A tangy apple chutney or mustard sauce can add an extra layer of taste.
Store leftover meat in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying it out. You can also freeze cooked slices for up to 2 months, making sure to wrap them tightly to preserve flavor and moisture.
