This BBQ Pork Tenderloin is made with simple ingredients but has a wonderful sweet and smokey flavor. It can be made in made on the grill or in your oven. Serve with other grilled items like ribs or burnt ends for a true BBQ feast.
I don’t mind saying goodbye to the bug bites, sunburn, and hot weather that summer brings with it. Byeeee don’t let the door hit you on the way out.
However, I don’t like saying goodbye to grilling season. I wanted to make one last outdoor feast before summer ended. This Grilled BBQ Pork Tenderloin is the perfect say to say see ya later summer!
It’s sweet, smoky, and just the right amount of spicy. It couldn’t be easier to make!
Reading this mid-winter or don’t own a grill? No problem! This Grilled BBQ Pork Tenderloin Recipe can be made in the oven too (You may have to cook it slightly longer, and always be sure to keep an eye on the internal temp).
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
- 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, or even make your own.
- Grape Jelly: This adds the perfect sweetness. 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.
How To Make Pork Tenderloin
- Make Marinade: Combine all marinade ingredients in a plastic bag. Marinate pork in ½ of sauce for at least 1 hour up to overnight.
- Grill: Grill for 15-20 minutes or until you reach an internal temperature of 145 degrees F.
- Rest: Allow meat to rest before slicing. Drizzle with unused marinade.
How To Tell When It’s Done
The best way to tell if a pork tenderloin is done is with a meat thermometer. The USDA recommends cooking pork 145 degrees Fahrenheit. My personal preference is to pull it off the heat at 140 as the temp. will continue to rise as the meat rests.
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.
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 145 degrees F. 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.
- This marinade also works great on chicken.
Serve With
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BBQ Pork Tenderloin
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
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
- 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.
- Grape Jelly: This adds the perfect sweetness. Don't knock it till you've tried it.
- 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.
- 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 145 degrees F. 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.
Nutrition
Grilled BBQ Pork Tenderloin Recipe adapted via Add a Pinch
This BBQ Pork Tenderloin sounds amazing! I want to dive into my screen!
I love how juicy is this pork tenderloin. It’s a must make for sure!
I love how simple and delicious this is! I’ll be making it over and over again.
I know a few people who would absolutely love this! Definitely sharing.
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.
Came out so juicy!
it soesn’t say what temp. to put the oven on. I’m guessing 350 hope I’m right. wish me luck.
Hi David! Sorry for the confusion, I made this recipe on the grill. 350 in the oven should work fine.