Sunday, August 21, 2011

Grilled Jalapeno-Hoisin Pork Tenderloin

I love a grilled pork tenderloin. It is easy, fast (even for a weeknight!), and there are an endless number of marinades and rubs you can do to add flavor. I had ginger and jalapenos to use up, so I decided on this recipe for Jalapeno-Honey Grilled Pork Tenderloin.

I made a few small changes - I added a bit of oil to the marinade, used hoisin sauce instead of honey, and added a bit of coriander. It was delicious! After marinating for just 6 hours, it took on so much flavor. And it wasn't that spicy at all, so our daughter was able to try some. My variation is below.


  • 1 pork tenderloin (Wegman's sells one pork tenderloin instead of the 2 that usually come in one packet. I love this - just enough for the two of us with a little bit left over)
  • 1/4 c olive oil
  • 1.5 tbsp hoisin sauce
  • 3 tbsp soy sauce (I always use low sodium)
  • 1 tbsp sesame oil
  • 2 jalapeno peppers, finely chopped
  • 1 tbsp freshly grated ginger
  • 1/2 tsp red pepper flakes
Mix all ingredients; pour over the pork in a ziploc bag. Marinate in the fridge for at least 6 hours; the longer the better.

Grilling the pork
Jon has figured out the best way to grill a pork tenderloin without drying it out, and without charring it too much. His trick is to sear it on all sides, and then place foil on the grill and put the pork on top of the foil and wraps it up loosely to finish (6-8 minutes in foil). He uses a digital meat thermometer and takes it off when it hits 160 degrees. We then let it rest for at least 5 minutes before slicing it.

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