Grilled Hoisin Pork Tenderloin
Updated August 19, 2026
Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
- Ready In
- 1 ½ hr (including marinating)
- Rating
- Comments
- Read comments
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Ingredients
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
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
- Step 1
Cut the pork tenderloin crosswise on a diagonal into ¼-inch-thick slices.
- 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.
- 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.
- 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.
Private Notes
Comments
I would marinade the uncut tenderloin and then brush the saved marinade on the meat after cooked and sliced.
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.
I found the marinade too sweet. My gut said don't add the honey and I wish I had not.
@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?
Commenter?:If you left it uncut, how did you end up cooking it then? Whole on the grill?How long? Comment curious over here.
Great recipe! You could also cut the marinated loin into strips and grill, satay style!