BBQ Pork Tenderloin Recipe
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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
Excellent recipe – thank you. Substituted apricot preserves for grape jelly (that’s all I had on hand) and the flavour was amazing. Even the little kids loved it.
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.
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 🙂
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.
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.
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
Daaaaarrrnnn good eats!
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
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!!!
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!!!