Get your BBQ out and enjoy some outdoor cooking by making our succulent BBQ Pork Tenderloin recipe! Marinated for hours, then grilled and glazed on high heat, the grilled BBQ pork fillet transforms into a smoky succulent piece of meat that will leave everyone wanting more! The trick is glazing the meat every time you turn it, not overcooking it and leaving it to rest for a few minutes before cutting into it!
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Our Summer BBQ Staple
Have you watched the BBQ Wars on Netflix? As silly as it may sound, I've learned so much from that programme and was truly inspired to experiment a bit more. So far I'm in love with Grilled Boneless Skinless Chicken Thighs and Lamb Shashlik.
However, today I am sharing another personal bbq staple, that we've been cooking for some time now. We based it on Jamie Oliver's Blackened Pork Fillet recipe. Simple ingredients, inexpensive cut of meat, yet ridiculously flavoursome. And the beauty of it, the marinade does not go to waste: it is used to create a glaze that chars and blackens the pork whilst cooking on an outdoor grill.
Have a look at more BBQ Food Ideas, where we share all the delicious recipes BBQ Skewers that you're simply going to love.
Fancy cooking your pork tenderloin in the oven? Try our French Pork Tenderloin and Teriyaki Pork Tenderloin instead!
Ingredients and Substitutes
For a large 600g (1.3 lbs) pork fillet, you will need enough marinade and glaze to create a lovely charred exterior. The recipe below also makes a great marinade for chicken breast and thigh recipes, pork shoulder roast, pork steaks and pretty much any of your favorite cuts of meat.
- ¼ teaspoon ground cumin
- ¼ tsp allspice
- 1 tsp smoked paprika
- ½ tsp mixed dried herbs
- 80 ml tomato ketchup: can be replaced with 3 tablespoon of tomato paste, 1 tablespoon of vinegar, 1 teaspoon of brown sugar and a dash of water to loosen the sauce.
- ½ orange (juice only)
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce: use Tamari if you are looking for a gluten-free option.
Alternatively, why not give your pork fillet an Oriental spin? Try Chinese BBQ Sauce instead! Or make another version of our Homemade BBQ Sauce!
Method: How to Cook Pork Fillet On BBQ Grill?
1. Make the marinade by mixing all the ingredients together in a small bowl.
2. If you are cooking a lot of pork for a large gathering, leave the pork fillets whole, but remove the silver skin and any excess fat from the pork loin. If you're only cooking 1-2 fillets, cut the pork tenderloin into 2 or 3 pieces (depending on how long your fillets are and how many pieces you can thread onto two skewers).
3. Place pork tenderloins in a large airtight container or a resealable plastic bag together with the marinade. Roll them in the barbecue sauce to cover. Leave to marinate in the fridge for at least 2 hours, but ideally closer to 6 hours.
4. Lay the pieces of fillet side by side and skewer them together about 2 cm apart (see photos below). Keep the marinade for later. If using more than 3-4 fillets, skewer whole tenderloins, threading the skewers through the width of the meat, not the length.
5. Once the coals are hot, place the skewers on the grill and cook for approx 20min turning the skewers every 4 minutes. Every time you turn the meat, using a pastry brush, generously with the reserved marinade so you build up a sticky, blackened glaze. Note that the cooking time will depend on the thickness of your pork pieces as well as the temperature of your charcoal grill.
How To Know When Pork Is Done?
The easiest way to know when your pork is cooked to perfection is to use an instant-read thermometer to check the internal temperature of the meat. It should read 63° C (145° F), when cooked. Pork fillet is a lean cut of meat, so overcooking it will produce tough and chewy pork.
When cooked, let the blackened pork rest for 5 minutes covered with a sheet of aluminum foil. The juices will redistribute making it extra succulent and tender and the pork will finish cooking in indirect heat. Cut the meat into thick slices between the skewers on a cutting board and serve with your favourite BBQ sides!
More Pork Recipes To Try
There are so many different ways of cooking pork: from low and slow to flash-frying! Let's go beyond ordinary pork chops and explore more ways to enjoy various cuts of pork. You may just find your new favorite pork recipe below:
- Slow Cooker Pork Butt (Pork Shoulder)
- Chinese BBQ Pork Belly In a Slow Cooker (With Char Siu Sauce)
- Pulled Pork Burger With Red Cabbage Slaw
- French Pork Tenderloin
Recipe FAQs
What Is The Difference Between Pork Tenderloin and Pork Fillet?
Pork tenderloin and pork fillet refer to the same cut of meat, taken from the muscle that runs along the backbone of the pig.
How To Keep The Pork Tenderloin from Drying Out On The Grill?
Throughout the grilling process, maintain a consistent medium heat and occasionally baste the tenderloin to lock in those savory BBQ flavors, preventing it from becoming dry. To keep the pork tenderloin from drying out on the grill, ensure the meat rests for a few minutes after grilling to allow the juices to redistribute throughout the meat, enhancing its moisture and tenderness.
How Long To Grill Pork Tenderloin?
The best way to ensure perfectly cooked pork filler the first time is to use an instant read thermometer. The cook time usually ranges from 15 to 25 minutes. Aim for an internal temperature of 145°F (63°C) for optimal tenderness and juiciness, allowing the meat to rest before slicing to redistribute the juices.
What To Serve BBQ Pork Tenderloin With?
Serve the blackened pork tenderloin with your favourite traditional BBQ side dishes, such as potato salad, Chargrilled Tenderstem Broccoli, red cabbage slaw and some fresh cucumber and tomato salad. Some of our personal favourite sides include:
- Roasted Balsamic Sweet Potatoes
- Grilled Baby Potatoes
- Korean Carrot Slaw
- Asian Cabbage Slaw with Sesame Mayo
- Courgette Ribbon Salad
Sauce For Grilled Pork Tenderloin
We love serving this BBQ Pork Tenderloin with your favorite BBQ sauce, but here's something slightly unconventional to try. Serve it with some caramelised onion chutney - it goes so well with pork! Or better yet, make a plum and red onion chutney that is simply divine with pork and poultry!
Other Summer BBQ Recipes
For other ideas for your summer BBQ, have a look at our Summer Food section. Some of our best recipes include:
- Lamb Shashlik
- Grilled Mackerel Fillets (Mackerel Kebabs)
- Vietnamese Banh Mi Burger
- Teryaki Tofu & Pineapple Skewers
BBQ Pork Tenderloin
Equipment
- 2 metal skewers
- BBQ Grill
Ingredients
- ¼ teaspoon cumin
- ¼ teaspoon allspice
- 1 teaspoon smoked paprika
- ½ teaspoon mixed herbs
- 80 ml (⅓ cups) tomato ketchup
- ½ orange juice only
- 2 tablespoon balsamic vinegar
- 1 tablespoon soy sauce
- 600 g (1.32 lb) pork fillet
Instructions
- Mix all the marinade ingredients together in a large bowl.
- Cut the pork fillet into 2 or 3 pieces and place them into the marinade. Roll them in the marinade to cover. Leave to marinade in the fridge for at least 2 hours, but ideally closer to 6 hours.
- Lay the pieces of fillet side by side and skewer them together about 2 cm apart (see photo). Keep the marinade for later.
- Once the coals are hot, place the skewers on the grill and cook for approx 20min turning the skewers every 4 minutes. Every time you turn the meat, using a pastry brush, generously with the leftover marinade so you build up a sticky, blackened glaze.
- When cooked, leave the pork fillets to rest for 5 minutes. Slice the meat between the skewers and serve with your favourite BBQ sides!
Notes
Nutrition
Natalie says
I loved your marinade! I will definitely use it again, thanks
Ieva says
Thanks, Natalie! I can't take the full credit though...
Sandhya S says
That's so delicious! Time to pull out the barbecue in this gorgeous weather in the UK.
Ieva says
Yes, Sandhya! We are in the UK too, and this is the first thing we're cooking on the bbq this weekend 🙂
Sue says
I was just eyeing the pork tenderloin at the grocery store and wondering what creative thing I could do with it...now I know!
Ieva says
I'm sure you won't be disappointed! It makes a great bbq meal!
dina and bruce miller says
Loved the glaze! The cumin was so good! Thank you!
Dannii says
The BBQ flavours in this were amazing. Such a great way to cook pork fillet.
Gloria says
I am so happy it is grilling season. Tenderloin is such a great cut of meat. Always a hit with the guests.
Amanda Wren-Grimwood says
We tried this at the weekend at the marinade really makes this so tasty, but the pork was perfectly tender too.
Ieva says
Oh, this weekend was the most beautiful - perfectly timed for a BBQ!
Dana Sandonato says
This was fantastic! The flavors were so bold and it was a great way to welcome the warmer weather.
Ieva says
Thanks, Dana!
Paul Campbell says
Mine is now marinating for bbq this evening. Can the marinade be used as a sauce? I assume heat it through to a good bubble to kill off any bacteria
Ieva Greber says
Hi, Paul. I have to say, I never tried it, as we always use all the marinade to brush onto the pork as it cooks to create that blackened BBQ pork effect 🙂 But I am sure it would make a lovely bbq-flavoured sauce too (as you said, make sure you give it enough heat)!
Nicole Kendrick says
I love the blend of falvors here. We really enjoyed it.
Liz says
This marinade is fantastic! I used it on pork chips and we loved it!
JEAN says
The marinade was to die for. Will be making again for our next BBQ!
Ieva Greber says
Thank you for such a lovely comment! So glad you enjoyed the flavours! 😉
Nora says
This BBQ Pork Tenderloin is absolutely mouthwatering! The marinade infuses so much flavor, and that repeated glazing on the grill creates the most irresistible smoky, caramelized crust. Juicy, tender, and perfect for outdoor cooking—this one’s a guaranteed crowd-pleaser!
Leslie says
Succulent was literally the perfect word to describe this BBQ Pork Tenderloin! I loved every bite!