Grilled Asian Pork Tenderloin

This Asian Grilled Pork Tenderloin tastes just like the kind you might pick up at your local grocery store in a cryovac bag, but this homemade version is fresher, healthier, and a lot more budget-friendly. Those store-bought versions are convenient, but they’re often packed with extra sugar, oil, and sodium.

When you make it at home, you get all that same sweet-savory flavor with clean, simple ingredients and none of the additives.

Plus, it’s so quick to pull together. Just marinate the pork, throw it on the grill or in a hot skillet, and dinner’s done. The pork comes out perfectly juicy every time and works great for leftovers in rice bowls, wraps, or even tacos.

Before You Get Started

Keep these tips in mind for the juiciest, most flavorful pork:

• Marinate longer if you can. One hour is fine, but 4–8 hours makes it extra flavorful.
• Double up. This recipe is great for leftovers. Grill two and thank yourself later!

What is the difference between a pork loin and a pork tenderloin?

I used to get these two confused all the time. While both of these make great cuts of meat, they are not interchangeable, unfortunately. The way to tell the difference (if they are not labeled for some reason) is to remember that a tenderloin cut of meat will be thinner, longer, and smaller. Tenderloins will also be boneless. A pork loin is a really wide, thicker, larger cut of meat, and it's where the pork chop comes from (once it's sliced up, of course). Pork loins are often found with the bones still in them.

Pork tenderloins are cooked over high heat a little more quickly, while the pork loins (or pork chops) are great for grilling and slow-roasting (if you have a whole loin).

How to Make Grilled Asian Pork Tenderloin

Making this pork tenderloin is as simple as marinating, grilling, and enjoying, but a few small tips go a long way toward perfect results every time:

1. Start with an Asian Marinade

The secret to this recipe is the marinade, which is a mix of soy sauce, garlic, ginger, sesame oil, and fresh herbs. Try to marinate the pork for at least an hour, but if you have time, 4 to 8 hours gives the best flavor (overnight is even better!).

Pro tip: Reserve a few tablespoons of marinade to baste the pork tenderloin on the grill!

2. Trim and Prep the Pork

Before marinating, make sure to remove the silver skin from the tenderloin. It's that shiny, tough membrane on one side, and it doesn't break down when cooked. A quick trim with a sharp knife makes all the difference in tenderness.

3. Use the 7-6-5 Grill Method

This method is a near-foolproof way to get perfectly cooked pork:

• Grill for 7 minutes on the first side,
• Flip and grill for 6 minutes on the second side,
• Then turn off the grill, close the lid, and let it rest inside for 5 minutes.
• It creates a lightly charred exterior while keeping the inside juicy and tender.

4. Don't Skip the Rest

Resting the pork after grilling (for at least 5 minutes) allows the juices to redistribute, keeping every bite moist and flavorful.

Pro tip: If your tenderloin is thicker than average, add a minute or two per side. Always use a meat thermometer and aim for 145°F internal temperature in the thickest part for safe, juicy pork.

Ideas for Customizing This Asian Grilled Pork Tenderloin

Want to customize the tenderloin? Here are some easy ways to do it:

• Sweet marinade: Do you prefer a marinade that's also a little sweet as well as savory? Add a touch of honey or brown sugar to the mix before you add the tenderloin to the marinade.
• Slow cooker: If you don't have a grill, don't have the time to grill, or just prefer another cooking method, you can also put this tenderloin in the slow cooker. Add it to the bottom of the crock and top with the marinade. Cook on low for 4-6 hours, shred, and devour.
• Add heat: If you like your meat a little (or a lot) on the spicy side, crank up the temperature of the marinade by adding in fresh or jarred jalapenos, red chilis, red pepper flakes, Sriracha, chili oil, or another spicy ingredient to the marinade.
• Extras: To ensure leftovers, double up this recipe (and the amount of meat you purchase). Grill them at the same time, and when the second one is done resting and cooled, vacuum-seal it or put it in an airtight container, label it, and put it right into the fridge for enjoyment later on in the week.

Ways to Serve Grilled Asian Pork Tenderloin

Oh, the places you have gone, pork tenderloin. Once cooked through, this delicious hunk of Asian-flavored meat is so, so, so very versatile.

• Fresh veggie sides: Try this Asian Peanut Slaw for a crunchy, creamy contrast or go with Sesame Sugar Snap Peas for something light and quick.
• Low-carb pairings: Serve alongside Asian Zucchini Noodles or Cauliflower Fried Rice to keep things light and veggie-forward.
• Hearty grain bowls: Spoon sliced pork over Garlic Cilantro Brown Rice or Quinoa Fried Rice for a filling, flavor-packed meal.
• Asian-style classics: Pair it with Stir Fried Vegetables or Healthy Fried Rice for a comforting, takeout-inspired combo!
• Taco night toppings: Slice that pork tenderloin thin, and layer the meat on top of a corn or low-carb tortilla. On top of that, add your favorite toppings. Use with pickled veggies or kimchi to stuff tacos and wraps with fresh crunch and flavor.
• Noodle bowls: Speaking of noodles, consider layering slices of this tenderloin on top of high-fiber pasta noodles. Any shape or size will do, but I prefer a thin spaghetti-type noodle like udon or soba.
• Sandwiches or wraps: Layer slices of pork tenderloin between your favorite bread, wraps, or flats (this is also a great way to eat up any leftovers). Pile on the yummy veggies and other Asian toppings and sauces. I like to grill my wraps and sandwiches once I have them all made, but you can eat this as-is or even cold.

Storing and Reheating Asian Pork Tenderloin

Storing and reheating leftovers is a breeze! Here's how to do it right:

• Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Slice and freeze in portions for up to 3 months!
• Reheat: Warm gently in a skillet or microwave with a splash of water or broth.
• Leftover ideas: Slice thin for pork fried rice, add to stir-fries, stuff in wraps, or make pork banh mi sandwiches.