If you’re looking for a new way to prepare your pork tenderloin, you will want to try this Grilled Pork Tenderloin with Hoisin Sesame Sauce.
Grilled Pork Tenderloin with Hoisin Sesame Sauce
I make pork tenderloin for my family for dinner quite often. Usually I just bake it since it’s so easy to do. Grilled pork tenderloin is actually a really delicious way to make it though, and I often forget that I can cook it that way. Pork tenderloin is a long, thin cut of pork and is the most tender part of the animal. It tends to be a little bit thick for traditional grilling, so the best way to grill pork tenderloin is to butterfly it. Don’t be afraid of butterflying because it’s super easy to do. Just follow the directions in the recipe. You’ll butterfly the pork before adding the marinade, so it will have a chance to get all over the pork when it’s cut open like that. Enjoy!
🛒Ingredients needed:
- hoisin sauce
- honey
- dry sherry
- sesame oil
- pork tenderloin
- cilantro
✏️How to make Grilled Pork Tenderloin with Hoisin Sesame Sauce:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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Combine hoisin sauce, honey, sherry and sesame oil in a small saucepan. Bring to a boil, stirring constantly. Reduce heat to low and cook until slightly thickened, about 2 to 3 minutes. Remove from heat and cool. Remove ⅓ of the sauce and set aside.
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Trim pork tenderloins of all fat and silverskin. Butterfly the pork by cutting down the center lengthwise to within ¾-inch of the bottom. Press pork open and flatten. Brush all over with ⅓ of the sauce. Cover and refrigerate to let marinate for 4 to 6 hours.
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Preheat the grill, and make sure it is well greased. Remove the pork from refrigerator and let stand 15 minutes at room temperature. Grill about 6 minutes per side, or until internal temperature reaches 145℉. Let pork stand 5 minutes while reheating the leftover sauce. Serve the pork drizzled with the remaining sauce and sprinkle with cilantro.
➡️Recipe Tips:
- Don’t forget to set aside part of the sauce. You don’t want to use leftover marinading liquid on the meat after cooking. You’ll use the reserved sauce instead!
- Use a good meat thermometer to check the internal temperature of the pork. Try not to over OR under cook it.
- I like serving this sliced thinly on the bias.
✔️What to serve with Grilled Pork Tenderloin with Hoisin Sesame Sauce:
- I really like this with some Easy Coconut Rice. They compliment each other beautifully.
- With the grill fired up, go ahead and grill some vegetables, too. These mushrooms are a great option.
- The sauce packs a lot of flavor, so if you want a beer with dinner, a pale ale would pair nicely.
★How to Store:
Store leftovers in the refrigerator and use over the next couple days. I’m thinking this leftover pork might make for a tasty sandwich…perhaps using sweet bread or rolls.
❤️Why I love this recipe:
- What I really love about this grilled pork tenderloin is the hoisin sauce. It packs so much flavor.
- I always love meals where you get them started earlier in the day. It just makes the actual dinner prep feel so much simpler.
- Pork tenderloin is slightly cheaper than other cuts of meat, so you get a lot of bang for your buck!
Great Pork Recipes:
- Root Beer Pulled Pork
- Gingery Ramen Pork
- Maple Glazed Pork Tenderloin
- Pork Fajita Bowls
- Pork Chops Stuffed with Smoked Gouda
Grilled Pork Tenderloin with Hoisin Sesame Sauce
Ingredients
- 1 cup hoisin sauce
- 3 tablespoons honey
- 2 tablespoons dry sherry
- 1 teaspoon sesame oil
- 2 pounds pork tenderloin
- 2 tablespoons chopped fresh cilantro
Instructions
- Combine hoisin sauce, honey, sherry and sesame oil in a small saucepan. Bring to a boil, stirring constantly. Reduce heat to low and cook until slightly thickened, about 2 to 3 minutes. Remove from heat and cool. Remove ⅓ of the sauce and set aside.
- Trim pork tenderloins of all fat and silverskin. Butterfly the pork by cutting down the center lengthwise to within ¾-inch of the bottom. Press pork open and flatten. Brush all over with ⅓ of the sauce. Cover and refrigerate to let marinate for 4 to 6 hours.
- Preheat the grill, and make sure it is well greased. Remove the pork from refrigerator and let stand 15 minutes at room temperature. Grill about 6 minutes per side, or until internal temperature reaches 145℉. Let pork stand 5 minutes while reheating the leftover sauce. Serve the pork drizzled with the remaining sauce and sprinkle with cilantro.
Notes
- *To bake this tenderloin, 375℉ for 25 to 30 minutes. Brush 1/2 of marinade on top in beginning and 1/2 on top when you take it out.
- *Use peanut or vegetable oil on the grill only- not cooking spray. You'll have better success with not burning your meats.
- *If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of hoisin sauce that is known to be GF.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
