Oriental Barbecue Pork Tenderloin

This pork tenderloin gets a long soak in a marinade of soy sauce, sesame oil, minced garlic, and fresh ginger for 6-8 hours (or overnight), which penetrates deep into the lean meat and infuses it with savory, nutty, ginger-forward flavor.

The sesame oil in the marinade does double duty. Beyond flavor, it coats the trimmed tenderloin and prevents it from sticking and burning on the grill. With all the fat trimmed off, this lean cut needs that oil layer for protection.

Smoking on a covered grill with wet wood chips adds another dimension. The smoke wraps around the marinated pork and creates a flavor you can’t get from oven roasting or a quick sear. Keep the grill covered and the wood smoldering throughout the cook.

The serving sauce blends barbecue sauce with more sesame oil, soy sauce, and garlic for a rich, glossy finish that ties the Asian marinade flavors back together. Slice the tenderloin and spoon the sauce over the top.

Chef Tips

• Fresh ginger is a must. Break up any clumps in the marinade so it distributes evenly. Dried ginger won’t give you the same bright, sharp flavor.
• Marinate for at least 6 hours. The soy and sesame need time to work into the dense tenderloin.
• Let the pork rest for 10 minutes after grilling before slicing. This redistributes the juices so they don’t pour out on the cutting board.
• Use fruit wood chips (apple or cherry) for a milder smoke that doesn’t overpower the Asian flavors.

Variations

• Add a tablespoon of honey or brown sugar to the marinade for a sweeter, caramelized glaze.
• Replace barbecue sauce with hoisin sauce for a more authentically Asian serving sauce.
• Grill pineapple rings alongside the pork for a smoky-sweet side that pairs naturally.