Passion for Pork

"Eating is the Hard Part" Pork Tenderloin

"Eating is the Hard Part" Pork Tenderloin

Recipe from Chris Falconer of Eating is the Hard Part, an Edmonton Food Blog.


  • ½ cup (125 mL) of your favourite BBQ sauce
  • ¼ cup (60 mL) grape jelly
  • 2 Tbsp (30 mL) Sriracha or hot sauce
  • 2 Tbsp (30 mL) Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) ground black pepper
  • 2 pork tenderloins, about 1 lb (454 g) each



In a large bowl, whisk together BBQ sauce, grape jelly, Sriracha or hot sauce, Worcestershire sauce, garlic and black pepper.

Remove about ¼ cup of the marinade from the bowl and refrigerate separately for later use. Place the pork tenderloins in the marinade, ensuring all sides are covered. Refrigerate overnight.

Preheat grill to high. Remove pork tenderloins from fridge, shaking off excess marinade. Grill with the cover on for 7 minutes, turn, then grill with the cover on for 6 minutes. Turn off the grill and leave the cover closed for another 5 minutes. A meat thermometer inserted in the thickest part of the tenderloin should read 145°F (63°C). Remove from grill and brush with reserved marinade (do not use the marinade that the raw pork was in!) Rest for 5-10 minutes before slicing and serving.

Prep Time: 20 Minutes
Cooking Time: 30 Minutes
Total Time: 60 Minutes

Approximately 6 Servings

Tags: BBQ | grape jelly | tasty | tenderloin |