Barbecued Pork Tenderloin

BBQ 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.


  • 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


  • 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.


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

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