Juicy BBQ Pork Tenderloin

4.90 from 58 votes

The best and easiest BBQ Pork Tenderloin made on the grill or in your oven. Simple ingredients packed with a sweet and smoky flavor.

Course Main Course

Cuisine American, Southern

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 674kcal

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.

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.