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Sweet and Savory Grilled Pork Tenderloin

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Don’t you just love the versatility of pork tenderloin? It can be cooked so many ways with so many flavors and so quickly that I often wonder why I don’t fix it more often.

Although it is not the cheapest cut of meat, it can often be found on sale. It freezes well and usually comes shrink wrapped for a longer shelf life. Besides, a whole, lean pork tenderloin makes enough to feed eight people and still have left-overs.

It is one of my “go to” dishes for company and one ingredient that I am not hesitant about using to develop my own recipes.

As the cook-out season is upon us, grilled tenderloin sounded great. However, I wanted to make sure it turned out moist and tender, but had a punch of flavors as well.

Wanting something different from my favorite rosemary pork tenderloin, I decided to go for a balanced, Asian inspired flavor. The use of savory and sweet flavored marinade is enhanced by adding a little 5 spice to the meat on the grill.

It has already become one of my family’s favorites.

: Sweet and Savory Grilled Pork Tenderloin
  1. 1 whole pork tenderloin
  2. 1/3 c. soy sauce, low sodium
  3. 1/3 c. maple syrup, dark amber
  4. 1/4 c. rice vinegar
  5. 1/3 c. olive oil
  6. 1 tsp. 5 spice
  1. Remove any silver skin or fat from the tenderloin.
  2. Pour soy sauce, maple syrup, and vinegar into a seal-able gallon plastic bag.
  3. Add pork and coat well with marinade.
  4. Refrigerate for at least 4 hours or preferably overnight. Rotating the bag several times to ensure all the pork has a chance to sit in the liquid.
  5. Remove from refrigerator about 30 minutes before grilling.
  6. Add olive oil to bag, reseal, and move to coat pork thoroughly.
  7. Allow to set until it comes close to room temperature.
  8. Meantime, get grill hot.
  9. Place tenderloin on hot grill and sear on all sides for a couple of minutes each.
  10. Add 1/4 tsp. or so of 5 spice to at least two sides of each piece of tenderloin.
  11. Remove from heat and wrap in heavy duty foil.
  12. Place back on grill over medium-high heat/coals and cover with grill lid.
  13. Remove from heat when desired temperature is reached when tested with an instant meat thermometer. The USDA suggests an internal temperature of at least 160 degrees F be obtained.  How long it takes will vary with grill, thickness of meat, etc.   Monitor the temp closely to avoid drying it out.
  14. Allow to rest in foil/juices for several minutes before cutting to allow juices to settle.

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