Grilled Hoisin Pork Tenderloin

By Yossy Arefi

Updated August 19, 2026

  • Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
Media 1 of 1
Ready In
1 ½ hr (including marinating)
Rating
5(38)
Comments
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The savory, sweet, and a little bit spicy hoisin mixture used in this recipe does double duty as both a marinade and a dipping sauce. Slicing the pork tenderloin before cooking makes the meat incredibly quick-cooking, whether you’re working outside on the grill or inside on a grill pan. Prep the marinade ahead of time, grill some veggies alongside and serve with steamed rice, and you’ll have a flavorful, low-fuss dinner. The marinade also works well with boneless, skinless chicken thighs.

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Ingredients

Yield:3 to 4 servings

  • 1 (1 to 1-¼ pound) pork tenderloin 

  • ½ cup hoisin sauce

  • 2 tablespoons water

  • 1 tablespoon honey

  • 1 tablespoon canola or grapeseed oil

  • 1 tablespoon finely grated garlic

  • 1 tablespoon finely grated ginger

  • 1 teaspoon chile-garlic sauce (such as sriracha) or your favorite hot sauce

  • Black pepper

  • 2 tablespoons mayonnaise

  • 1 lime, zested and juiced 

  • Kosher salt

Ingredient Substitution Guide
Nutritional analysis per serving (3 to 4 servings)

22 grams carbs; 87 milligrams cholesterol; 331 calories; 4 grams monounsaturated fat; 7 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 2 grams fiber; 660 milligrams sodium; 28 grams protein; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the pork tenderloin crosswise on a diagonal into ¼-inch-thick slices.

  2. Step 2

    In a medium bowl, whisk together the hoisin, water, honey, oil, garlic, ginger, chile-garlic sauce and a few grinds of black pepper. Reserve ¼ cup of the marinade, then add the pork slices to the medium bowl with the remaining marinade and stir to coat on all sides. Cover and refrigerate for at least 1 hour and up to overnight.

  3. Step 3

    When ready to cook, heat the grill or a grill pan to medium-high. Grill pork slices until charred and cooked to 145 degrees for medium-rare, about 3 minutes per side. Transfer to a serving platter.

  4. Step 4

    While the meat rests for a few minutes, add the reserved marinade, mayonnaise and lime juice and zest to a small bowl and whisk to combine. Taste and add more salt and pepper if desired. Serve the grilled pork with sauce on the side for dipping.

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Ratings

5 out of 5
38 user ratings
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Comments

Maureen

I would marinade the uncut tenderloin and then brush the saved marinade on the meat after cooked and sliced.

Joslyn B

Agree with others, grilling pork tenderloin sliced crosswise on a diagonal into ¼-inch-thick pieces is problematic. I prepared as Maureen suggested: marinate the uncut tenderloin and then brush the saved marinade on the meat after cooked and sliced. It was fantastic! Definitely a keeper.

Kat

I found the marinade too sweet. My gut said don't add the honey and I wish I had not.

Suzanne

First, too salty for me (slices may have had more marinade than if I'd followed suggestions to marinate whole loin first). I added 1-2 tsp apple cider vinegar and more lime juice. Flavor was good with the changes. Next time I'm adding more spicy kick too. Forgot the dipping sauce in fridge but glad I did--it was amazing as chicken marinade the next night! I wouldn't have handled the extra salt in that with pork loin, so I am glad about the oversight 😊

John

@Yossi Several commenters have questioned whether the tenderloin is in fact meant to be cut in 1/4” slices. I noticed that your recipe says to grill on medium-high for 3 minutes per side to achieve medium rare at 145 F. My grilling experience suggests that grilling a 1/4” slice for that long will result in well-done and chewy. Also if the 1/4” is correct how do you measure the internal temperature properly to tell when you hit 145 F?

ColleenE

Commenter?:If you left it uncut, how did you end up cooking it then? Whole on the grill?How long? Comment curious over here.

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