This is a wonderful tenderloin that tastes best when marinated for 24 hours.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk honey, soy sauce, oyster sauce, brown sugar, ginger, ketchup, garlic, parsley, onion powder, cayenne pepper, and cinnamon in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for up to 24 hours.

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  • Preheat grill for medium heat and lightly oil the grate. Remove pork from the marinade, and shake off excess. Discard the remaining marinade.

  • Cook the pork tenderloins on preheated grill until no longer pink in the center, 20 to 30 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

313 calories; 31.5 g protein; 28.1 g carbohydrates; 94.7 mg cholesterol; 1120.6 mg sodium. Full Nutrition

Reviews (118)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/06/2013
It is funny, I made this recipe about 10 years ago and now can't find it. I was very happy to find it here. The only thing missing is that when you take the meat off the grill, you should wrap it in foil and let it rest for about 5 minutes or so. You might want to reduce the temperature from 145 to 140 to take that into consideration. The meat will have a pinkish shell because of the marinade, but the inside meat should be the white of pork. This is a great one to grill for a party. I have several times. Read More
(73)

Most helpful critical review

Rating: 2 stars
08/31/2016
Just didn't work for us. Our first time with pork tenderloin and we may not be pork tenderloin people. Read More
153 Ratings
  • 5 star values: 123
  • 4 star values: 29
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
04/06/2013
It is funny, I made this recipe about 10 years ago and now can't find it. I was very happy to find it here. The only thing missing is that when you take the meat off the grill, you should wrap it in foil and let it rest for about 5 minutes or so. You might want to reduce the temperature from 145 to 140 to take that into consideration. The meat will have a pinkish shell because of the marinade, but the inside meat should be the white of pork. This is a great one to grill for a party. I have several times. Read More
(73)
Rating: 5 stars
02/03/2015
In CT and we have 2 feet of snow on the ground and it is snowing as I write this so grilling is out of the question. Marinated for 24 hours and then roasted in 325º oven at 25 minutes per pound. After removing from oven, covered with foil and let meat rest 5 minutes. Absolutely scrumptious and the mouthwatering fragrance of the marinade soaked pork filled out house with a divine scent. Couldn't be better! Read More
(57)
Rating: 5 stars
09/26/2013
I prepared this before work and let it marinate for over 24 hours, We cooked it on a gas grill on semi indirect heat. We used an electric meat thermometer and cooked until it was about 150 degrees. 145 degrees is a safe temp but a little on the pink side for me. We let it sit for about 5 minutes before carving and It turned out PERFECT! Juicy on the inside and nicely grilled on the outside. Since there are only two of us we shared half with the neighbors…they loved it too! Perfect dinner for a warm fall evening! Read More
(29)
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Rating: 5 stars
06/07/2013
This marinade has a slightly oriental flavor that I really like. I've never grilled pork tenderloin, but it turned out well. Due to the amount of sugar in the marinade, it is important to oil the grate and use a medium heat, as the submitter stated, or use an indirect method. I think it would make a great sauce for chicken, pineapple and bell pepper skewers, too! Read More
(16)
Rating: 5 stars
04/17/2013
Loved this marinade! I was looking for a creative way to use some of the plum jam that I made last year and this looked interesting. I followed the recipe exactly for the ingredients but used pork chops instead of a pork tenderloin. Grilled outside...perfect spring/summer food! We'll definitely be having this again! Read More
(12)
Rating: 5 stars
05/15/2015
Marinated Grilled Pork Tenderloin Haiku: "Love pork tenderloin, especially when it's grilled. Tasty marinade." I wish I'd have marinated mine for 24 hrs. (more like half that time for me) b/c I can only imagine how much more flavorful it would've been had it had longer to penetrate w/ that flavor. Halved the recipe for 1 tenderloin that was a little over 1 lb. for 3 of us. Wary of the cinnamon, but used it, and everything else, as directed. Delicious marinade that I'm sure would be just as good on chicken, pork chops, or cheap steak. Read More
(9)
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Rating: 5 stars
03/25/2016
One of the best recipes we discovered here. I used a good ground ginger and dehydrated parsley flakes instead of the fresh versions. I also used low sodium soy sauce. I was happy to find that the marinade wasn't overpowered by the soy sauce. It was a nice blend of flavors of all the ingredients. I baked it uncovered at 350 degrees because it was cold and snowy outside. When the meat hit 145 degrees, I brought it in to rest for 5 minutes before carving it. As good as the oven was, I can't wait to grill it. I doubled the marinade, brought it a rolling boil for several minutes as a safety measure, and it provided a delicious sauce. Sliced the meat thin and served with rice. Delicious!! Read More
(8)
Rating: 5 stars
06/01/2015
This was a great change to our normal pork recipes. The Cinnamon really rounded out the flavor. We marinated for about 48 hours then cooked on a rotisserie for about 90 minutes. Read More
(6)
Rating: 5 stars
06/14/2014
We loved this recipe!!! Gives it a delicious flavor!! Already made it twice!! Read More
(6)
Rating: 2 stars
08/31/2016
Just didn't work for us. Our first time with pork tenderloin and we may not be pork tenderloin people. Read More