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
I made this pork tenderloin recipe for my July 4th dinner. It was a big hit! The tenderloin was delicious and recipe was very easy to follow.
Thanks, Cheryl.
Off the hook. Best tenderloin I have had.
Thanks, Terry!
I’ll admit, I was VERY skeptical about the grape jelly, after reading some reviews I decided to trust the process and give it a go. WOW, did not think it would give me that flavor profile. Thanks for this recipe and for sharing your knowledge!
I’m so glad you tried this with the grape jelly, Rach, and liked it. I love the flavor it adds.
Im making this recipe tonight can I use Grape Jam instead of jelly
You can use jam if you prefer, Terri. Hope you enjoy!
Made this a month ago. Marinated TWO loins but only served one! The second has been in a zip lock with the marinade ever since. Thawed it last night and will enjoy with a red skin potato salad and fresh asparagus. Thick slice of heirloom tomato just cuz! Love ❤️ this marinade! Thanks!!!
I’m so glad you enjoyed this pork tenderloin recipe, Kurt. Your meal sounds delicious.
Yum! The marinade was very nice but very spicy as I used my home made Sriracha which is super hot and I keep forgetting to use less. Will be adding this recipe to my regularly used recipes. Thank you very much for sharing.
about how much time wise is tenderloin in the oven.
Robin, I would bake in the oven at 425ºF for about 40 minutes or until the meat reaches the listed internal temperature. Hope you enjoy.
This recipe is the best, I have to admit though when we first tried it I didn’t have grape jelly so I used blueberry jam, delicious! We never use anything but blueberry jam now. In the leftover we use for a sauce we’ll add a few fresh or frozen(thawed) blueberries.
Tim, I may have to try it with the blueberry jam now. So glad you like this BBQ pork tenderloin recipe.
I see 2 pork tenderloins pictured, which are rarely more than about 1 1/2 lbs each but the recipe calls for a 3-4lb tenderloin. I don’t think that exists. Pretty sure that would be a loin roast- a whole different thing. Want to make this weekend. Can you clarify, please? Many thanks- sounds delicious!
Mary Beth, this should read 3 to 4 pounds pork tenderloin. Average size of pork tenderloin is 1 to 1/2 pounds. I hope you enjoy this weekend.