Chinese Grilled Pork Tenderloin – A Recipe that Tops Out Your Local Takeout!

Grilling pork tenderloin is already a winning move, but infusing it with Chinese-inspired flavors is gonna take it to the next level!

This recipe brings together a mix of sweet, savory, and aromatic ingredients—like soy sauce, hoisin, ginger, and five spice powder—for a glaze that’s sticky, rich, and completely irresistible.

This recipe is perfect for hosting a backyard party or just preparing something a bit different for dinner. It’s an easy and impressive main dish, and if you try cooking it once, you and your family will be addicted for sure!

Ingredients & Equipment Overview

Pork tenderloin is one of the best cuts of meat for grilling. It’s naturally lean, tender, and mild in flavor, which means it acts like a blank canvas for bold marinades and sauces. And because it’s long and uniform in shape, it cooks evenly—especially when cut in half lengthwise for faster grilling.

This dish is all about layered flavor, built from a blend of classic Chinese pantry staples and BBQ-friendly ingredients.

Meat:

• Pork Tenderloin – About 1 pound (or more)

Here’s what you’ll need to create a marinade and glaze that delivers sticky-sweet, umami-rich perfection:

Key Marinade Ingredients:

• Soy Sauce – Salty and savory, the backbone of the marinade.
• Apricot Jam – Adds sweetness and a subtle fruitiness that balances the salt.
• Hoisin Sauce – Deep, rich umami flavor with a touch of sweetness.
• Chinese ShaoXing Cooking Wine (or dry sherry) – Adds depth and a slight nuttiness.
• Fresh Ginger (grated) – Bright, peppery heat that cuts through the richness.
• Toasted Sesame Oil – A few drops add warm, nutty aroma.
• Garlic (minced) – Sharp and pungent, brings bold flavor.
• Five Spice Powder – A warm, fragrant blend of star anise, cloves, cinnamon, Sichuan peppercorn, and fennel.
• Black Pepper – For a gentle heat to round everything out.

For the Glaze:

• Reserved marinade
• Ketchup – Brings a tangy tomato base.
• Brown Sugar – Enhances caramelization and stickiness on the grill.

These ingredients come together to form a marinade that’s bold yet balanced—sweet, salty, tangy, and aromatic in all the right ways!

Equipment You’ll Need:

• Grill (Gas or Charcoal) – Medium-high heat (around 400°F) is ideal for searing and caramelizing the glaze.
• Tongs – Essential for flipping tenderloin cleanly and safely.
• Meat Thermometer – To make sure the pork reaches that perfect 145°F internal temperature.
• Small Saucepan – For reducing the glaze before basting.
• Basting Brush – To apply the glaze during the final minutes of grilling.
• Cutting Board & Sharp Knife – For prepping the pork and slicing it cleanly after resting.
• Foil (optional) – To tent the pork while resting and keep it warm.

Step 1: Prepping the Pork Tenderloin

Before you marinate, you’ll want to prepare the pork for even grilling and maximum flavor absorption.

Here’s what to do:

1. Trim the Tenderloin – Remove any silver skin or tough membrane with a sharp knife.
2. Slice Lengthwise – Carefully make a slice to the tenderloin (not all the way through) lengthwise to make it into a thinner and wider piece. This helps it cook more quickly and evenly, and you’ll get more of that tasty grilled and marinated surface.
3. Pound Lightly (Optional) – If needed, gently pound the pork with a meat mallet to even out the thickness even more.

Thinner tenderloin means more surface area for the marinade to cling to and faster cooking over high heat—perfect for building rich caramelized edges while keeping the center tender and juicy. It’s a small prep step that makes a big difference in texture and flavor.

Step 2: Make the Chinese-Style Marinade

The magic of this recipe lies in the marinade—it’s where sweet meets savory, and bold aromatics infuse every bite of the pork.

This isn’t just about soaking the meat; it’s about layering flavor that will shine both during grilling and in the final glaze.

Marinade Formula:

In a mixing bowl, whisk together:

• ¼ cup soy sauce
• 3 tbsp apricot jam
• 2 tbsp hoisin sauce
• 2 tbsp Chinese ShaoXing wine (or dry sherry)
• 1 tbsp toasted sesame oil
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• ½ tsp Chinese five spice powder
• ½ tsp black pepper

Once combined, set ¼ cup of the marinade aside for the glaze. Pour the rest into a zip-top bag or shallow dish with the pork and marinate for at least 2 hours, or overnight for deeper flavor.

Step 3: Making the Glaze – Sticky, Sweet, and Perfect for the Grill

Once the pork has soaked up all that flavor, it’s time to turn the reserved marinade into a rich, sticky glaze that adds another layer of bold taste while grilling.

How to Make the Glaze:

1. In a small saucepan, combine:
   • ¼ cup reserved marinade
   • 2 tbsp ketchup
   • 1 tbsp brown sugar
2. Simmer & Reduce:
   • Bring the mixture to a simmer over medium heat.
   • Let it bubble gently for 5–7 minutes, stirring often, until thickened into a glaze-like consistency.
3. Cool Slightly:
   • Let the glaze cool for a minute before using it to baste the pork on the grill.

This glaze adds the finishing touch of sticky-sweet, tangy, and savory flavor that caramelizes beautifully when brushed onto the meat during grilling.

Step 4: Grilling Instructions – Time, Temperature & Technique

Grilling pork tenderloin is fast and easy, especially when it’s sliced thinner. The goal is to achieve a beautiful sear and internal juiciness, while layering on that flavorful glaze.

Grilling Steps:

1. Preheat Grill – Set to medium-high heat (about 400°F). Clean and oil the grates.
2. Sear the Pork – Place the marinated tenderloin halves on the grill. Cook for 4–5 minutes per side with the lid closed.
3. Glaze & Flip – In the last few minutes, brush both sides with the glaze. Flip once or twice to allow the glaze to set and lightly caramelize.
4. Check Internal Temp – Use a meat thermometer to ensure the thickest part reaches 145°F.
5. Rest Before Slicing – Remove from the grill and let rest for 5–10 minutes to keep the juices inside.

With the glaze bubbling and caramelizing on the surface, you’ll get that perfect BBQ crust and juicy, flavorful meat inside.

Tips for Glazing Success:

• Start Glazing Late: Begin brushing the glaze on during the last 4–5 minutes of grilling. If applied too early, the sugars can burn.
• Brush, Flip, Repeat: Baste one side, grill for a minute, flip, and repeat. Do this 2–3 times to build a lacquered, flavorful crust.
• Watch the Heat: Keep the grill at medium-high so you get good caramelization without charring too quickly.

Temperature Guide:

• Target Internal Temp: 145°F (63°C)
• How to Check: Insert a digital meat thermometer into the thickest part of the tenderloin.
• Don’t Overcook: Pull the pork off the grill right at 145°F—it will continue to cook slightly while resting.
• Let It Rest: Rest for 5–10 minutes to allow the juices to redistribute for maximum tenderness.

Step 5: Resting & Slicing the Pork – Keep It Juicy and Ready to Serve

Resting is an important final step that locks in moisture and makes slicing easier and cleaner.

How to Rest and Slice:

• Rest First: After grilling, place the pork tenderloin on a cutting board, tent it loosely with foil, and let it rest for 5–10 minutes.
• Why It Matters: Resting allows the juices to redistribute so they don’t run out when slicing—this means moist, flavorful pork in every bite.
• Slice Against the Grain: Use a sharp knife to cut the pork into thin slices, cutting across the grain for maximum tenderness.

A properly rested and sliced pork tenderloin will be beautifully juicy, with a perfect glaze coating each flavorful piece.

Serving Suggestions – Side Dishes That Pair Perfectly

This sweet-savory pork is versatile and pairs well with a range of Asian-inspired or BBQ-friendly sides.

Great Pairings:

• Steamed Jasmine or Coconut Rice – Soaks up that sticky glaze beautifully.
• Grilled Bok Choy or Broccoli – Light, charred greens for balance.
• Asian Slaw – Crisp and tangy with a sesame-ginger dressing.
• Cold Noodle Salad – Tossed with veggies and a soy-lime vinaigrette.
• Pickled Vegetables – A sharp, refreshing contrast to the richness of the pork.

This dish also works great sliced thin and added to rice bowls, lettuce wraps, or bao buns for a fun, customizable meal.

So there it is, a grilled pork tenderloin that will blow up your taste buds!

I hope you like my recipe, and always enjoy grilling! Cheers!

-Joonas