BBQ Pork Tenderloin Recipe

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!

BBQ Pork Tenderloin Recipe |

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 am really excited about sharing this recipe with you guys 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.

BBQ Pork Tenderloin Recipe |


The marinade recipe works great as a sauce as well as a marinade, so I always like to make a bit extra for serving with the pork tenderloin once it has cooked.

The base of the marinade is your favorite BBQ sauce. I like to use my homemade sweet and tangy bbq sauce. Then, I add a few other ingredients that seem sort of weird for a marinade or sauce recipe, but that really, really work well together. Things like grape jelly, garlic, and sriracha sauce. Oh my heavens are they good in this marinade!


BBQ Pork Tenderloin Recipe |


I whisk all of the ingredients together for the marinade and then pour half of it over the pork tenderloins that I’ve placed inside of a zip top bag.


BBQ Pork Tenderloin Recipe |


Then, I try to 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, I place them inside the refrigerator for at least an hour to overnight.

I’ve found that the longer the pork tenderloins marinate, the better the flavor from this pork tenderloin marinade. However, since you’ve reserved some of the marinade to use as a finishing sauce on the pork tenderloins, you are fine to go ahead and cook the tenderloins after about an hour without losing the flavor.


BBQ Pork Tenderloin Recipe |


You can bake these pork tenderloins or toss them onto the grill for the best grilled pork tenderloin you’ve ever tasted!

Cook them until the reach an internal temperature of 160 degrees F. Then, I like to 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 to ten minutes before slicing and serving.

Here’s my recipe for my BBQ Pork Tenderloin. I can’t wait to hear how you like it.

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5 from 1 vote

BBQ Pork Tenderloin Recipe

BBQ Pork Tenderloin made with a signature, zesty pork marinade. This will quickly become a favorite.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: bbq pork tenderloin, pork tenderloin
Servings: 8
Calories: 337kcal
Author: Robyn Stone | Add a Pinch


  • 1 3-4 pound pork tenderloin
  • 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


  • 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 or grill pork tenderloins until they reach an internal temperature of 160 degrees 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.


Calories: 337kcal | Carbohydrates: 15g | Protein: 47g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 147mg | Sodium: 432mg | Potassium: 979mg | Sugar: 11g | Vitamin A: 40IU | Vitamin C: 4.1mg | Calcium: 26mg | Iron: 2.6mg


Robyn xo


46 comments on “BBQ Pork Tenderloin Recipe”

  1. Definitely will be adding this to our grilling list! Grilled pork tenderloin is one of my husband’s favorites!

  2. What a great healthy main course! 🙂

  3. This is fabulous, Robyn. Great idea with the grape jelly. Love it!

  4. This look so good!! BBQ is one on of the best sauces and the grape jelly in genius!

  5. You had me at bbq! I need to try this as soon as we’re back in the grilling groove.

  6. This is fantastic, the photos are beautiful 🙂 my husband and I love BBQ pork and the flavors in this recipe sounds amazing.

  7. Do you realize how amazingly delicious this photo is!? I want to eat it right now. Unfortunately, it’s a Monday and I’m sitting in a cubical, 10 miles and 5 hours away from escaping 🙁

  8. That looks amazing! I don’t think I’ve ever made pork tenderloin!

  9. Holy juicy deliciousness! This looks amazing. I usually bake my tenderloin, but grilling is always better. I have to try it out as soon as the snow goes away.

  10. I made this yesterday and it was awesome! I only like my pork tenderloins grilled, and this sauce was so yum! Spicy, and addicting. i loved it!

  11. So pinning this. My husband will want to try this out!

  12. this was amazing and my 2 teenage sons loved it

  13. This sounds awesome! Has anyone tried it with deer tenderlion?

  14. Pingback: Peach Salsa Recipe - Cooking | Add a Pinch

  15. Made this tonight. About to eat it!

  16. Pinning this for my husband to try!

  17. I am making this tonight. Can’t wait!

  18. I subbed the jam for honey since that’s all I had on hand and it turned out to be the best pork loin we’ve ever grilled. So yum I can’t even begin to say

  19. This was so amazing everyone loved it. I made your bbq sauce and I would not change a thing about this recipe. I let mine marinate for 24 hrs. and it was sooooo tender and juicy.

  20. This was amazing! Seriously. We love pork tenderloin. Easy to grill and often usually eat plain because I have found marinades often just never turn out. But wow. Bought me a jar of grape jelly thinking at least if this failed I like jelly….. That jelly is all about this sauce from now on. I will pass this along for sure to friends with rave reviews. . Thank u.

  21. Well done Robyn. Made this one for a group of friends and came out perfect. Thanks for the great idea.

  22. What temperature do I need to put the oven on? And how long do I cook them?

    • Usually when I roast it ithrow my oven on broil. After it pre heats I put the tenderloin in and turn the oven off. Leave it in there for 45 mins . That way it broils it and them slowly cooks it. Obviously you have to adjust for more tenderloins/weight . If I’m cooking a couple I’ll leave the oven on broil for an extra 5 ish mins

    • Im wondering what temperature and how long on the BBQ? Thank you so much!!!

  23. We used blueberry jam instead and doubled the recipe. Sooooo delicious. Make sure that you use old school briquettes. YUM!!! This is a constant request at our house!!!

  24. Robyn just wanted to say thank you for copying my bbq pork tenderloin recipe (I can tell you did by the Sticky Fingers BBQ sauce and the comment about the “green top”.) Unfortunately the site I had stored that recipe on closed so, had you not copied it, I would have lost it. Thank you for copying and sharing 🙂

    • Hi Karen,
      I’m glad you found the recipe useful, but I can assure you that I’ve not copied anyone on this recipe. While we prefer to use a homemade BBQ sauce, occasionally we will use a bottled. In that instance, my husband prefers Sticky Fingers with the green top. So glad to hear you do, too! I hope you have a great day! xo

  25. Daaaaarrrnnn good eats!

  26. Can I pull this at 135* and rest longer and let it rise to 140/145* for a slightly pink center? I love medium well pork!

    • I do not have any grape jelly on hand so am using rhaspberry preserves. Also using a BBQ sauce I made for ribs from a recipe of Meatheads “amazing ribs” website called “Tennessee Hollering Whiskey Sauce”. Also I always pull my tenderloin from the grill at 120-122 degrees, give it about a 6 or 7 min rest and always turns out a beautiful pink medium rare finish.
      Loin is marinating in the fridge right now and looking forward to cooking it up later on this evening.i’m going to give it a 5 since I spect it to be great but anything short of a 5 after tasting and I will re-post a comment

  27. This was delicious! I didn’t have grape jelly so I used cherry preserves and instead of sriracha, I used Mexican hot sauce. We had a crowd for Fathers Day and it was a hit. Cooked it up on the new Weber grill. So easy too.

  28. The pork loin turned out amazing. I didn’t have sriracha so I used Annie’s spicy bbq sauce and instead of grape jelly I used raspberry because that’s what I had.

  29. Searching on line for a main dish to serve at a dinner party with 10 people and I found one! Considering I won’t be making this until that day, what suggestions do you have for side dishes that will go well with the main course?

    • Hi Sue!
      This BBQ pork tenderloin is a very versatile dish and goes well with so many sides, depending on how casual you are planning for the dinner party. For a more comforting, family style menu (which I always love for dinner parties) I love serving coleslaw, potato salad, baked beans, and yeast rolls. For dessert, you could serve a pie or cobbler! Now I’m wanting an invite 🙂

  30. At what temp. Do I grill the tenderloins at,,, I’m going to use 325 F. For a 5 lb. Tenderloin , 12 – 15 minutes per lb. , so about an hour (1) to an hour and fifteen minutes (1:15), with an internal temperature of 160 – 175, degrees F. For a medium to well done tenderloin.

  31. Excellent recipe – thank you. Substituted apricot preserves for grape jelly (that’s all I had on hand) and the flavour was amazing, especially paired with an apricot wheat beer. Even the little kids loved it.

  32. Holy cow, er, pig! Fab! Thx for sharing with the world, our little piece of it anyway.

  33. 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!!!

  34. 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

  35. 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.

  36. What temperature do I use to bake in the oven for the pork tenderloin?

  37. What temperature to preheat oven?

  38. The grape jelly is magical in this recipe! Perfect week-end BBQ.

  39. 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.

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