Home ยป Hoisin-Glazed Barbecue Pork

Hoisin-Glazed Barbecue Pork

BBQhoisinpork1Today is a high of 72 degrees. I willed summer back this way and decided that it was only appropriate to share this year’s first grilling masterpiece.

As I’ve already mentioned, I’m not teaching this quarter at night and that is by design. I opted out of teaching a second class this spring so that I could be sure to enjoy beautiful nights — the weather, a home-cooked meal (and grilling!), and maybe even Mr. Prevention 🙂 And Lily…of course Lily! I don’t know about you guys, but I find it VERY difficult to be indoors when the weather is so stunningly beautiful.


Pork tenderloin is a cut of meat I learned very early on was a good “bang for the buck”. My mom would always comment on pork tenderloin not only for its friendly price tag, but for being very lean. I would also add that it’s easy to cook — not super thick like a roast, but not so thin it can get tough like flank steak.

If the weather is beautiful this weekend, I may even make this for my mom and dad when they are here visiting. I have a few other plans and surprises for them…but hopefully I can add grilling to the list. Pork tenderloin, especially marinaded pork tenderloin, is always a hit with my family…grilling is just that extra touch! Plus, it makes for an easier clean-up!

BBQhoisinpork3This simple, low-calorie marinade is packed with flavor. It helps to tenderize the meat and it marinades for so long that the meat takes on a lot of the flavor…just as a marinade is intended to do.

As I was slicing this pork, Lily started going crazy over the smells and my neighbor even had to ask we were grilling up. When I responded with “Hoisin-Glazed Barbecue Pork” they quickly requested the recipe. I love when that happens!

If that’s not a sign of a great recipe for the grill, I’m not sure what is!



Hoisin-Glazed Barbecue Pork adapted from the Honolulu Star Bulletin and Daily Waffle

1 (1 1/4 lb) pork tenderloin, trimmed of visible fat
1/4 cup sugar
2 Tbsp hoisin sauce
2 Tbsp ketchup
1 tsp salt
1 Tbsp sesame oil
1 Tbsp brandy or whiskey (optional)


In a large Ziploc bag, mix together all of the ingredients (other than the pork); mix well. Add the pork and give it a good massage to work in the flavors. Let marinate 12-24 hours in the fridge.

If baking, preheat the oven to 350 F. Put a cooling rack on a baking sheet. Set the pork on the cooling rack and set the marinade aside. Bake the pork for 45 minutes and then reduce the heat to 300F. Baste the pork with some of the remaining marinade and bake for an additional 10 minutes. Remove the pork from the oven and let cool.

If grilling, preheat to medium heat. Turn heat down right before you add the tenderloin. Grill on each side 7-9 minutes or until cooked through. Slice the pork on the bias to serve.

Yield: 4 servings (about 3-4 slices)

Nutrition Information (per serving): 200 calories; 5.2 g. fat; 80 mg. cholesterol; 379 mg. sodium; 8 g. carbohydrate; 0 g. fiber; 30.3 g. protein

Result: Sweet, smoky, and a bit salty…this pork tenderloin was perfectly lean…but tender and packed with flavor. The marinade took about 5 minutes to throw together and grilling this is the perfect outdoor cooking option for something other than burgers, brats, or dogs! Enjoy!


Hump Day! This week is flying by and…who’s going to clean my house? My parents are going to think I’m a domestic delinquent :-/

Be well,

Share With Your Friends!


  1. March 28, 2012 / 7:01 am

    Smart move on opting out of the night class. My friend Annie used to teach dance at night and continued to scale back on the number of classes she taught until now when she teaches none. She already worked full time elsewhere and is LOVING being able to go straight home in the evenings right now!

    And seriously- I’m going to be on a last-minute cleaning rage on Friday night. I just know it. That or I’ll be up early to clean before my ‘rents get here on Saturday! Ugh.

  2. March 28, 2012 / 7:04 am

    I love working with pork tenderloin! It’s so yummy and easy to prepare – I’m bookmarking this glaze! ๐Ÿ˜€

  3. March 28, 2012 / 7:23 am

    Wow, this looks amazing! This glaze looks ridiculously good. We eat a lot of pork tenderloin because it is one of the few meats my kids will eat. This will be a nice change from the barbecued or brown sugar glazed that I usually make. ๐Ÿ˜€

  4. March 28, 2012 / 8:59 am

    I love anything with Hoisin sauce and I try to cook pork tenderloin one night a week because it is so easy to prepare. This is going into the rotation for sure.

  5. March 28, 2012 / 9:00 am

    YUMMY!!!!! I love pork tenderloin, it is SO versatile. Can’t wait to try this recipe….oh I think I have everything, dinner tonight!!!

    • Nicole, RD
      March 28, 2012 / 12:48 pm

      Any time! I’m just a hop, skip, and a long jump away! ๐Ÿ˜‰

  6. March 28, 2012 / 1:15 pm

    Yay for summer weather and the start of grill season! This sauce sounds fantastic, and I bet it would be great on chicken too!

    Lol, I need to clean my house tonight too! ๐Ÿ™‚

  7. March 28, 2012 / 1:32 pm

    Your summer weather sounds amazing!! Totally wish we had 72 degree days here. Can’t wait for summer and sunshine!

    Pork looks awesome and I’m definitely a fan of the tenderloin too.

  8. March 28, 2012 / 5:29 pm

    If you lived closer I’d send Hannah over! She cleaned my whole kitchen last night after dinner, then cleaned the bathroom, mopped the kitchen floor AND vacuumed my back family room!

    What am I going to do when she moves out in a couple months??!! ๐Ÿ˜€

  9. Liz
    March 28, 2012 / 7:38 pm

    Mmmm… sounds delicious! My hubby doesn’t like pork tenderloin so I often make it for lunch. I can’t wait to try this out!

  10. March 29, 2012 / 11:52 am

    There are definite advantages to you not teaching at night. And your grill recipes benefit us as well!

    • Nicole, RD
      March 30, 2012 / 7:08 am

      HAHA! Thanks, Kate! Glad you agree ๐Ÿ˜‰

  11. March 31, 2012 / 7:09 pm

    This is a great recipe. It is well presented and has a great appeal for any barbecue chef. Wonderfully done. I will have to try this recipe and cook it in my meat smoker for a smoked flavor result.

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  13. April 9, 2012 / 4:27 pm

    Oh, that looks so good! I’m already thinking what all I could do with that and its leftovers! Thanks for sharing!

    • Nicole, RD
      April 13, 2012 / 11:17 am

      Thanks, Jen! So sweet of you! I hope you enjoy the pork tenderloin…I have no doubts, though…delicious! ๐Ÿ™‚

  14. Holly
    May 19, 2012 / 10:50 pm

    Amazingly enough I had never made pork tenderloin before and I’ve been missing out! This recipe was great. Very easy, delicious enough to serve company and healthy too. Love it! Thanks for another great recipe.

    • Nicole, RD
      May 20, 2012 / 9:24 pm

      Holly: So glad you loved it!!! ๐Ÿ™‚

  15. Ann
    September 3, 2016 / 7:38 pm

    Made this tonight to rave reviews from my husband, “Add this to the list of my favorite meals.” Thank you!

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