Brown Sugar and Garlic Grilled Pork Tenderloin is robust and smoky with a nice sweet-to-savory ratio. Fire up the grill because this is your new go-to summertime barbecue meat.
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon garlic
- 1 tablespoon Dijon mustard
- 1 1-1.5 pound pork tenderloin
- In a small bowl, mix together the brown sugar, soy sauce, vinegar, garlic, and mustard.
- Place the pork tenderloin in a large sealable bag, and pour the prepared sauce over the top. Remove as much air from the bag, and zip shut.
- Refrigerate for at least 1 hour and up to 6 hours.
- Thirty minutes before you plan to cook the meat, remove the baggie from the fridge, and let the meat rest at room temperature.
- Preheat your grill over high heat. Clean and oil the grates.
- Reduce the heat to medium to medium-high, and place your pork tenderloin in the center. The loin has three sides — grill each side 5 minutes at a time, continuing to turn to a new side after each 5 minutes.
- Cook until the pork until it reaches 140 degrees F. on an instant read thermometer, about 25 minutes on the grill.
- Let the pork rest for 5 minutes before slicing, and serve right away.
- A pork loin and a pork tenderloin are two different cuts of meat. A loin will be much larger, around 4 pounds. A tenderloin will be around 1.5 pounds, give or take a half pound. Don’t mix up the two for this recipe.
- Honor the fact that a pork tenderloin has three sides, and turn it so that it’s on one of said sides each time you rotate it. This’ll give the best texture and cook it evenly.
- Category: meat
- Method: grilling
- Cuisine: main dish