Oriental Bar-B-Q Pork Tenderloin

This pork tenderloin gets a long soak in a bold Asian-style marinade of soy sauce, sesame oil, fresh ginger, and garlic that penetrates deep into the lean meat over 6 to 8 hours (or overnight if you plan ahead). The sesame oil serves double duty: it flavors the pork and prevents it from sticking and burning on the grill since the tenderloin is trimmed of all fat before marinating.

Smoking on a covered grill with wet wood chips is what sets this apart from a standard grilled tenderloin. The smoke wraps around the soy-sesame marinade and adds another layer of savory depth that just direct grilling can’t achieve.

The finishing sauce is separate from the marinade: barbecue sauce blended with more sesame oil, soy sauce, and garlic gets spooned over the sliced pork at serving time. It’s richer and sweeter than the marinade, giving each bite a saucy, glossy finish.

Pro Tips

• Trim all visible fat from the tenderloin before marinating. The sesame oil provides the fat needed for grilling
• Make sure the ginger isn’t clumping in the marinade. Break it up completely so it distributes evenly
• Add wet wood chips to the grill fire pan for consistent smoke throughout the cook
• Slice the tenderloin on a bias for the best presentation and maximum sauce coverage

Variations

• Use the same marinade on chicken thighs or thick-cut pork chops
• Add a tablespoon of honey or brown sugar to the marinade for a sweeter glaze
• Stir sriracha or chili garlic sauce into the finishing sauce for heat