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
- 2 lbs pork tenderloin
- 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
- 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.
Delicious!! Wow! This was so good. I added 1 tbsp. of sesame oil, but followed the grill time exactly, and the indirect heat directions and it came out perfect. Tender and moist. Everyone loved it and wanted more. The marinade is so flavorful. I think I’ll be making this once a week! Could serve with mashed potatoes, or rice, or just plain by its self as an appetizer with the sauce. Thanks for the recipe!!
I’m so glad you enjoyed it it! I can’t wait to make it again soon now that grilling season is back. I’ll have to try it with sesame oil!
OMG – waaaayyyyyyyyyyyyyy too salty. Salt or soy sauce, but not both.