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BBQ Pork Tenderloin

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This BBQ Pork Tenderloin is made with simple ingredients and has a wonderful sweet and smokey flavor. Cook it on the grill or in the oven for the juiciest pork ever.

Serve with other grilled items like ribs or burnt ends for a true BBQ feast. 

a knife slicing into a grilled BBQ pork tenderloin on a wooden cutting board.

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This Grilled BBQ Pork Tenderloin crushes all the stereotypes about tenderloin. This affordable and versatile proteins often cooked until it's dry and bland.

This is the exact opposite: juicy, sweet, smoky, and just the right amount of spicy.

It's easy to make with pantry ingredients, too! No hard-to-find ingredients or special BBQ rubs are required.

This recipe is perfect for backyard BBQs, tailgating, and lazy weekend suppers.

Why You'll Want To Try This Recipe

  • Juicy: There is nothing worse than dry pork. Our marinade and sauce ensure it comes out juicy every time.
  • Sweet and tangy: This combination of flavors will make your taste buds tingle.
  • Quick: This recipe cooks up in less than an hour. You can also marinate it overnight to save even more time.

Ingredient Notes and Shopping Tips

pork tenderloin, BBQ sauce, grape jelly, and other ingredients on a dark wood tabletop.
  • Pork Tenderloin: Pork tenderloin is a lean, boneless cut that comes from the back of the pig. It is lean, affordable, and has a mild flavor. Avoid pork loin, which is best cooked low and slow in the crockpot.
  • BBQ Sauce: I like Sweet Baby Rays. Feel free to use your favorite, or even make your own.
  • Grape Jelly: This adds the perfect sweetness and the pectin in the jelly also helps thicken the sauce. Don't knock it till you've tried it. I also like to use this ingredient in my crockpot meatballs. 
  • Sriracha: You can use any hot sauce you like or even leave it out for a milder flavor.
  • Garlic: Avoid jarred garlic if you can, as it tends to be oily and does not have the best flavor.
two pork tenderloins in a BBQ marinade on a grill.

Leftovers

  • Storage: Store in the fridge for up to 3 days.
  • Freeze: Freeze in an airtight container for up to 3 months.
  • Reheating: Wrap it tightly in aluminum foil. Place it in a 375°F oven for 5-10 minutes or until heated through.

Pitmaster Tips and Tricks

  • Dry: Pat meat dry before grilling so you get a beautiful sear.
  • Remove the tough membrane (called the silverskin) covering the tenderloin before cooking, as it will not break down when cooking. Slide a sharp knife between the meat to separate it, and then gently pull it off.
  • Direct vs. Indirect Heat: Sear over direct heat for a great crust and then move to indirect heat to avoid overcooking.
  • Do not overcook: Overcooking will lead to tough chewy meat.
  • Pitmaster Trick: Cook just until you reach an internal temperature of 145 degrees F. I pulled mine off at 140 as the temperature continued to rise as it rested. Per the FDA, it is okay if it still looks a little pink in the center.
  • Rest: Allow meat to rest for at least 10 minutes before slicing. This helps the juices redistribute and keeps everything moist.
  • Food Safety: Divide your marinade in half. Use half to marinate your raw meat and half to brush onto the cooked meat. Never reuse marinade which contains bacteria.
  • This marinade also works great on chicken.
a sliced pork tenderloin brushed with BBQ sauce on a wooden cutting board.
What Is The Difference Between Tenderloin and Loin?

While both come from the same area of the pig, there are some key differences. Pork tenderloin is a lean and tender cut of meat.

On the other hand, pork loin is a larger and wider cut of meat. It is also fattier and thicker. Loin takes longer to cook, but is also more forgiving as the higher fat content keeps it moist.

Why did mine come out dry?

It is likely overcooked. Pull off the heat when the internal temperature is around 140 degrees (it will rise to 145 as it rests).

Why did mine come out tough?

It could be overcooked. It could also have been cooked at too high of a temperature. Sear over direct heat, and then move to indirect heat to let it finish cooking.

Serve With

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📖 Recipe

BBQ Pork Tenderloin

The best and easiest BBQ Pork Tenderloin made on the grill or in your oven. Simple ingredients packed with a sweet and smoky flavor.
5 from 41 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Southern
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 674kcal

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Ingredients

  • 1 Pork Tenderloin Around 3-4 Pounds
  • ½ Cup BBQ Sauce I like Sweet Baby Rays
  • ¼ Cup Grape Jelly
  • 2 Tablespoons Sriracha Sauce Or Your Favorite Hot Sauce
  • 2 Tablespoons Worcestershire Sauce
  • 1 Clove Garlic Minced
  • 1 Teaspoon Black Pepper
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Instructions

  • In a large bag whisk together BBQ sauce, grape jelly, Sriracha Sauce, Worcestershire Sauce, garlic, and pepper.
  • Place pork tenderloin in a large ziploc bag. Pour half of sauce mixture over the pork.
  • Remove air from bag. Marinate for at least 1 hour in the fridge up to overnight.
  • Store remaining marinade in an airtight container in the fridge too.
  • Grill or bake pork tenderloin until it reaches an internal temperature of 145 degrees F. Mine took around 15 minutes on the grill and 40 minutes in the oven.
  • Let rest for 5-10 minutes.
  • Brush with reserved sauce before serving and/or serve with sauce on the side for dipping.

Notes

Ingredient Notes
  • Pork Tenderloin: Pork tenderloin is a lean boneless cut that comes from the back of the pig.  Avoid pork loin which is best cooked low and slow in the crockpot. 
  • BBQ Sauce: I like Sweet Baby Rays. Feel free to use your favorite.
Tips and Tricks
  • Dry: Pat meat dry before adding you get a beautiful sear. 
  • Remove the tough membrane covering the tenderloin before cooking as it will not break down when cooking.
  • Do not overcook: Overcooking will lead to tough chewy meat. Cook just until you reach an internal temperature of 140 degrees F.  The temperature will rise  a bit as it rests.  It is okay if it still looks a little pink in the center
  • Rest: Allow meat to rest for at least 10 minutes before slicing. This helps the juices redistribute and helps you avoid a dry end result. 
  • Food Safety: Divide your marinade in half. Use half to marinate your raw meat, and half to brush onto the cooked meat. Never reuse marinade which contains bacteria. 
  • Direct vs. Indirect Heat: Sear over direct heat for a great crust and then move to indirect heat to avoid overcooking.

Nutrition

Calories: 674kcal | Carbohydrates: 32g | Protein: 94g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 295mg | Sodium: 893mg | Potassium: 1969mg | Fiber: 1g | Sugar: 23g | Vitamin A: 109IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 5mg
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Grilled BBQ Pork Tenderloin Recipe adapted via Add a Pinch

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8 Comments

  1. 5 stars
    You might be a baking beauty, but you know your way around pork tenderloin, too! I made this last night, and it was absolutely delicious.

    1. Hi David! Sorry for the confusion, I made this recipe on the grill. 350 in the oven should work fine.