Kickin’ Pork Tenderloin

  • Created By
    Ken Alger
  • Shared On
  • Posted In
4 per tenderloin
Prep Time:
10 Minutes
Cook Time:
40 Minutes
Total Time:
3 Hours including marinading time
A word from the cook
Reserve some of the sauce before you use it as marinade for serving with the tenderloin.

1 Pork Tenderloin
1/2 cup BBQ Sauce
1/4 cup Grape Jelly
2 Tbsp Sriracha Sauce
2 Tbsp Worcestershire Sauce
2 Cloves Garlic (minced)
1 tsp Fresh Ground Pepper

  1. Whisk BBQ sauce, grape jelly, Sriracha sauce,Worcestershire sauce, garlic and pepper together.
  2. Use 1/2 the sauce to marinade the tenderloin by placing the tenderloin and 1/2 the marinade into a zip loc bag.   Place in the refrigerator for at least 2 hours (overnight is preferred).
  3. Place the other 1/2 of the sauce in a covered dish for later use (basting and to serve with the cooked tenderloin).
  4. Grill the tenderloins on the BBQ on medium high (or bake them @ 375°) – internal temperature should be 160°F when done.
  5. Remove and cover with aluminum foil and let rest for 5-10 minutes.
  6. Prior to carving and serving, brush the tenderloin with the sauce.
  7. Serve with additional sauce on the side.

0 Notes