BBQ Pork Tenderloin made with a signature, zesty pork marinade. This recipe is delicious for both grilled pork tenderloin as well as baked! Always a crowd favorite!
Pork tenderloin makes one of our favorite go-to meal ideas, especially on busy weeknights or even on slower weekends. I love finding new ways to prepare it that my whole family enjoys and I am really excited about sharing this recipe for my BBQ Pork Tenderloin recipe.
So simple to prepare, this pork tenderloin recipe is definitely one we make time and time again and one that disappears quickly.
The secret is really in the pork tenderloin marinade that I use.
Table of Contents
How to Make BBQ Pork Tenderloin
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For this recipe, you’ll need pork tenderloin, BBQ sauce, grape jelly, Sriracha sauce, Worcestershire sauce (or coconut aminos), garlic, and black pepper.
The base of the marinade is your favorite BBQ sauce. I use my homemade sweet and tangy bbq sauce. To the BBQ sauce, I add a few more ingredients that are a little unconventional, but they make the most amazing marinade!
Step-by-Step Instructions
The marinade recipe works great as a sauce as well as a marinade, so I always reserve half of it to use as a sauce to serve with the pork tenderloin once it has cooked.
Make the marinade. Whisk together all of the ingredients for the marinade until well combined.
Marinate the pork tenderloins. Place the pork tenderloin into a gallon zip-top freezer bag. Pour half of the marinade over the pork tenderloins.
Remove as much air from the bag as possible and turn the bag over to make sure the pork tenderloins are well coated with the marinade. Then, place them on a baking sheet in the refrigerator for at least an hour to overnight.
I’ve found that the longer the pork tenderloins marinate, the better the flavor. However, since you reserve some of the marinade to serve with the cooked pork tenderloins, you are fine to go ahead and cook them after about an hour without losing flavor.
Cook the pork tenderloins. Cook the pork tenderloins until they reach an internal temperature of 160º F. Then, remove them from the oven or grill, place them in a covered glass or ceramic casserole dish, and allow them to rest for about five minutes before slicing and serving.
Storage Tips
To store leftovers. Leftover pork tenderloin should be stored in an airtight container in the refrigerator. When properly stored, it should last for 3 to 5 days.
To make ahead. This BBQ pork tenderloin recipe can be made ahead for meal prep or serving for a special meal. Store the cooked and cooled pork tenderloin in an airtight container in the refrigerator for 3 to 5 days. Reheat and serve.
To freeze. Cook and cool the pork tenderloin. Store in an airtight, freezer-safe container. When stored properly, pork tenderloin freezes well. It is best to use within 3 months. Thaw in the refrigerator overnight and then reheat and serve.
Frequently Asked Questions
Fresh, uncooked: When properly stored in an airtight container, fresh, uncooked pork lasts 3 to 5 days in the refrigerator.
Cooked: Properly stored cooked pork tenderloin also lasts 3 to 5 days in the refrigerator. Be sure to store it in an airtight container in the coolest area of the refrigerator.
Source: USDA
According to the USDA, pork steaks, chops, and roasts to a minimum internal temperature of 145º F. Remove from the heat, cover, and rest for at least 3 minutes. However, I prefer to cook all pork to 160º F. Then, I remove from the heat, cover, and rest for at least 3 minutes before slicing and serving.
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Here’s my recipe for my BBQ Pork Tenderloin. I can’t wait to hear how you like it.
BBQ Pork Tenderloin Recipe
Ingredients
- 1 (2 1/2 – 3) pound package pork tenderloin, usually packaged with 2 pork tenderloins per package
- 1/2 cup BBQ Sauce
- 1/4 cup grape jelly
- 2 tablespoons Sriracha Sauce
- 2 tablespoons Worcestershire Sauce, or coconut aminos
- 1 clove garlic, minced
- 1 teaspoon ground black pepper
Instructions
- Place pork tenderloin into a large zip top bag.
- Whisk together BBQ sauce, grape jelly, Sriracha sauce, Worcestershire sauce, garlic and pepper. Pour half of BBQ sauce mixture over pork tenderloin. Remove excess air from zip top bag and seal. Place pork tenderloins in refrigerator for an hour to overnight to marinate. Cover remaining marinade/ sauce with plastic wrap and store in the refrigerator for later use.
- Bake at 425º F. or grill pork tenderloins until they reach an internal temperature of 160º F. Remove from oven or grill and place in covered glass or ceramic casserole dish for five to ten minutes to rest.
- When ready to serve, brush with additional BBQ sauce. Serve with additional sauce on the side.
Notes
Storage Tips
To store leftovers. Leftover pork tenderloin should be stored in an airtight container in the refrigerator. When properly stored, it should last for 3 to 5 days. To make ahead. This BBQ pork tenderloin recipe can be made ahead for meal prep or serving for a special meal. Store the cooked and cooled pork tenderloin in an airtight container in the refrigerator for 3 to 5 days. Reheat and serve. To freeze. Cook and cool the pork tenderloin. Store in an airtight, freezer-safe container. When stored properly, pork tenderloin freezes well. It is best to use within 3 months. Thaw in the refrigerator overnight and then reheat and serve.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Loved it! Made it on my charcoal grill tonight no changes to the recipe the marinade is amazing sweet with a little heat. Look forward to trying it on chicken too
Thanks, Elaine. I love the marinade on chicken, too.
I just tried this today and I must say, the whole family loved it. I will be bookmarking this site, so I can have it in the future.
I’m so happy your family loved this pork tenderloin. I hope you find many more recipes you and your family will like. Thanks, Lindsey!
Recipe doesnt say what the oven temperature is supposed to be
You would bake at 425ºF, Kim. Hope you enjoy!
Excellent recipe. Won’t wrap the tenderloin in tin foil, though – using the foil to wrap anything hot and especially anything hot, acidic and that is a meat – can cause a lot of leaching of the aluminum into the meat. Suggest putting the hot meat into a casserole dish with a lid. Otherwise – fantastic.
Thanks, Karen, for the tip. I have updated the recipe to place in covered casserole dish!
The grape jelly is magical in this recipe! Perfect week-end BBQ.
What temperature to preheat oven?
What temperature do I use to bake in the oven for the pork tenderloin?
Recipe looks really good.
Trichinosis is killed at 138°F and the new minimum recommended by USDA is 145°F. Pork is much leaner than before so the 1960’s 185 came down to 160 and now 145. This means you’re probably pulling it at 140 and letting it rest on a plate while tented with foil for 10 minutes. It will come up to the desired temperature. Cooking a pork tenderloin today to 160 degrees will result in a well-done, dry piece of meat.
I’m always confused when a recipe says refrigerate 3 hours or overnight. If I do it overnight does that mean I need to cook the item the next morning or can it continue to marinate on towards dinner time? Thanks
I NEVER leave reviews but I HAD to for this recipe!!! I made this for my boy’s (that includes my husband) and they LOVED IT!!!!! This was so easy to make and so juicy too! If your looking at this and wondering if you should try it…YOU DEFINITELY SHOULD!!!! In all my years of looking for and trying new recipes this is my first review ever!!! I’m actually making the marinade right now and my boy’s are looking forward to dinner tomorrow night. TRY THIS RECIPE…I PROMISE YOU’LL LOVE IT TOO!!!!! Thank you so much for sharing this recipe with all of us!!!
Holy cow, er, pig! Fab! Thx for sharing with the world, our little piece of it anyway.