Barbecued Pork Tenderloin

We eat a lot of pork tenderloin. It’s only a bit more expensive than chops and it’s always good. For summer cooking on the grill, mon mari is careful not to overcook it (pink is best) so it stays moist and tender. Here are more summer Pork Recipes.

For winter cooking in the kitchen I like to slice it and quickly pan-fry it, or roast it with a bit of ham and some herbs tucked inside. Here are more winter Pork Recipes

I never put it in the slow cooker. In my opinion that would ruin a lovely cut of meat but I’ve never actually tried it.

I was originally thinking of making a brine for this. As usual, time sipped away and I decided a simple marinade would be perfect.

Especially one that I could turn into a barbecue sauce later.

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Barbecued Pork Tenderloin

Because miso makes this marinade quite thick I add red wine to thin it. You could add white wine, sherry or just water. I didn’t want to use chicken stock as I didn’t want more salt.
If you are going to cook soon after marinating don’t refrigerate. Meat is best when room temperature before grilling. I marinated it in the fridge for 3 hours.

  • Author: Katie
  • Prep Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Pork
  • Method: Grilling

Ingredients

Scale
  • 1 pork tenderloin, 14oz (400gr)
  • 4 tbs sherry vinegar
  • 4 tbs ketchup
  • 4 tbs red wine
  • 3 tbs miso
  • 3 tbs barbecue sauce
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp dry mustard

Instructions

  • Combine vinegar, ketchup, wine, and miso.
  • Put pork in a dish or bag, add marinade and turn to coat. 
  • Refrigerate, turning occasionally, until 30 minutes before cooking.
  • When ready to cook, remove pork and let drain, reserving marinade.
  • Combine paprika, cumin, mustard, and sprinkle on all sides of pork.
  • Cook on barbecue grill for 15 – 20 minutes, turning to brown all sides.  Internal temperature should reach 145F (62C) or until only slightly pink in center.
  • Remove and let rest a few minutes.
  • Put reserved marinade into a small saucepan. 
  • Bring to a boil, reduce heat and simmer for 5 minutes.
  • Stir in barbecue sauce.
  • Carve into pork into 1″ (2.5cm) thick slices. Spoon some Barbecue Sauce on each plate, top with pork and serve.

Notes

I added a commercial barbecue sauce to finish my ‘homemade’ sauce. We always have it on hand. You could substitute hoisin sauce or tomato sauce or more ketchup or just leave it out.
Cooking time does not include marinating time nor time to heat the grill. 

Keywords: pork tenderloin, grilled pork, barbecued pork

Grilled Pork Tenderloin

We went shopping the day lock-down was partially lifted.

After being confined to the house for 10 weeks it was pretty exciting to go out to a store with the express purpose of buying something.

I come from a long line of serious shoppers so I had been missing the thrill.

Want to see what the first thing we bought is?

No, not shoes or clothes or jewelry….. Although for the price we paid I could have gotten something very nice.

We got a new toy for mon mari.

He’s very happy.

It even has a drink holder.

To be fair I did get a new computer just before we went into lock-down.

To be really fair, my computer was a desktop. I could have added a laptop, tablet and new phone to the list if we were striving for equality.

Maybe he’ll let me drive it someday – as long as I mow while I drive.

Oh, yes…. I tried explaining the ad line from the U.S.: ‘Nothing runs like a deere’. The translation was fine but after explaining / translating the deer / cerf relationship to the tractor, the point was lost.

Never mind….

6 thoughts on “Barbecued Pork Tenderloin”

  1. Been in your shoes but with us, it was a Cub Cadet with a 60″ mowing deck. I could have almost refurnished my house for what it cost, but he’s happy.

    We do tenderloin on the grill often. It’s one of those meats that are hard to do wrong provided you use an instant read thermometer. Or, hubs uses an instant read thermometer. I don’t. Don’t need one. I use a commercial BBQ sauce that hubs loves, but I did find a new seasoning blend we like very much. It’s got a sweet/smoke flavor and is pretty tasty.

    Tomorrow will probably be my last grocery pick up unless I’m sick. I just didn’t want to go though tomorrow, I might feel differently. I was going before 6am when they were open 24 hours a day. There wasn’t anyone there. I got to the point a long time ago that I don’t care much for crowds and I figured it would still be crowded. We’ll see how next week is.

  2. We don’t have anything open 24 hours. We’ve only gotten stores that stay open over lunch in the last few years – including supermarkets. In the last year some of the supermarkets even open for a few hours on Sunday mornings! Hours are usually 9 – 7. I’m rather liking only doing the shopping every 2 weeks. If hubs keeps on liking canned peaches I may continue. In the past I went every week mainly to get fruit – enough for 3 per day for him and 2 per day for me. He’s been happy with the canned and I buy frozen berries for my yogurt which I love. We’ll see…..

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