I made this for the 4th of July for a low-key cookout with my boyfriend and a friend. This recipe is definitely a keeper for summer grilling! I’m always a little leery of using honey on the grill because the sugars can burn easily. This recipe prevents burning by adding the sauce at the end. I grilled this on a charcoal grill, but I’ve also included instructions for a gas grill.
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Honey Sriracha Grilled Pork Tenderloin
This pork tenderloin is grilled to juicy perfection with a sweet and spicy honey sriracha sauce. It's like sweet and sour pork with a zesty kick!
Servings: 4 people
Ingredients
- 2 lbs pork tenderloin
Dry Rub
- 2 tbsp kosher salt
- 2 tsp garlic powder
- 1 tsp dried minced onion
- 1 tsp ground ginger
Honey Sriracha Sauce
- ¼ cup soy sauce
- 2 tsp garlic powder
- 6 tbsp honey (6 tablespoons is ¼ cup plus 2 tablespoons)
- 2 tbsp Sriracha
Instructions
- Prepare the dry rub by combining all ingredients. Rub into all sides of the pork tenderloin and set aside.
- Prepare the honey sriracha sauce by combining all ingredients. Set aside.
- Preheat grill (charcoal or gas) to 400°. (If your charcoal grill doesn't have a thermometer, just preheat coals like you normally would until they are hot. Charcoal should be on the next to lowest setting.)
- Coat grill grates with a high-heat cooking spray. (Use caution, as you might get some flame flare-ups).
- Grill pork about 2 minutes per side on direct heat. (Medium heat if using a gas grill.) Close the lid of the grill while cooking.
- Move the pork slightly off of direct heat and cook for about 4 minutes on each of the two larger sides. (If using a gas grill, just reduce heat to medium-low). Close the lid of the grill while cooking.
- Place a large piece of aluminum foil on the grill on indirect heat. Spray with high-heat cooking spray. Transfer the pork to the foil. Baste generously with the sauce. Cook for about 4 minutes with the lid closed.
- Turn the pork and baste generously with more of the sauce. Close the foil slightly to make a tent. Grill for about another 4 minutes with the lid closed.
- Check the temperature of the pork. Once it reaches 140°, transfer the pork to a cutting board. Cover with foil and let rest for about 10 minutes.
- Slice and serve with the remaining sauce.
Made this and it was awesome. I didn’t have ginger, but read online you can substitute cinnamon so did that. Otherwise made exactly as in recipe. Turned out excellent. Will make again.