Pork Tenderloin with Hawaiian Sauce

This grilled pork tenderloin gets slathered in a bold, sweet-and-tangy sauce built on two kinds of mustard, horseradish, ketchup, brown sugar, and garlic, all simmered down in pork broth until thick and glossy. Grilled pineapple rings alongside red potatoes and carrots make it a full cookout spread.

The sauce is where all the action happens. Reducing pork broth concentrates the meaty base, and the double-mustard hit (brown for heat, yellow for tang) gives it a complexity that straight barbecue sauce can’t touch. The horseradish adds a sinus-clearing sharpness that fades into warmth as the sauce cooks down and caramelizes on the meat.

Grill the tenderloin low and slow, turning frequently and brushing with sauce each time you flip. That repeated basting builds up sticky, charred layers that taste like a cross between barbecue and teriyaki. Start the potatoes and carrots halfway through so everything finishes at the same time.

Pro Tips

• Reduce the sauce before basting. A thicker sauce clings to the meat instead of dripping off into the flames.
• Turn frequently to prevent burning. The brown sugar and honey in the sauce will char quickly over high heat. Low and steady wins here.
• Let the tenderloin rest 10 minutes after pulling it off the grill. This lets the juices redistribute so they don’t run out when you slice.
• Grill pineapple rings over direct heat for just 2-3 minutes per side. You want caramelized grill marks, not mushy fruit.

Variations

• Swap pork broth for chicken broth if pork broth isn’t easy to find.
• Add a splash of soy sauce to the sauce for a more pronounced teriyaki-style glaze.
• Use mango chunks instead of pineapple for a tropical twist with less acidity.