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Grilled Asian Honey Garlic Pork Tenderloin

Rated as 4 out of 5 Stars

"A tender, juicy grilled pork tenderloin accented with an Asian-inspired honey garlic sauce with a touch of citrus. Excellent served with rice, or teriyaki noodles and steamed broccoli or green beans."
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6 h 52 m servings 309
Original recipe yields 4 servings


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  1. Place pork in a large shallow dish. Sprinkle black pepper over both sides; press gently into the surface.
  2. Whisk soy sauce, honey, olive oil, orange juice, and ginger together in a bowl to make marinade. Stir in garlic and red pepper flakes.
  3. Pour marinade over pork; turn to coat both sides. Cover with plastic wrap; let marinate in the refrigerator, 6 hours to overnight.
  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. Remove pork from marinade, reserving marinade in the dish. Grill pork, covered, basting occasionally with 1/4 of reserved marinade, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 12 to 15 minutes per side. Transfer to a cutting board; let rest, about 5 minutes.
  6. Pour 3/4 of reserved marinade into a small saucepan. Bring to a boil; reduce heat and simmer, stirring frequently, until reduced by 1/2 into a thick sauce, 3 to 5 minutes. Discard garlic slices.
  7. Slice pork into 1-inch thick slices. Arrange on serving plates. Drizzle thickened sauce over pork.

Nutrition Facts

Per Serving: 309 calories; 16.3 22.2 19.8 49 1844 Full nutrition

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Read all reviews 4
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09.27.16 ~ I found a 2 lb. pork tenderloin in the freezer, so I doubled all the marinade ingredients. The meat marinated overnight and that led to delicious flavoring. The sauce/marinade is wond...

Flavor was good but was too salty. Even with lite soy sauce. We did two 1 lb loins so I doubled the recipe. Maybe that added to the saltiness? Flavor was good though. Could try it with less...

I guess I did something wrong as this sauce was a little bitter. May have been the orange juice, although, my DH and I both tried the juice before using it as fresh isn't always sweet. Add som...

I marinated mine for a little over an hour in porkchop style cuts then seared both sides after that added the marinade finished cooking through on a lower temp. It turned out very good, just th...