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Chef's Cooking Tips
- Let the meat rest at room temperature for 15-20 minutes before grilling to ensure even cooking.
- Use a meat thermometer to check for an internal temperature of 145°F for safe and tender results.
- Avoid flipping the pork too often; one or two turns will help develop a nice crust.
Ingredients 0/11
Why This Recipe Works
Step 1
In a large zip-top bag, mix together honey, soy sauce, oyster sauce, brown sugar, garlic, ginger, ketchup, onion powder, cayenne, and cinnamon. Seal the bag and give it a good squeeze to combine everything. Toss the pork tenderloin into the bag, making sure it’s well coated, then pop it in the fridge to marinate for at least 8 hours.
Step 2
When you’re ready to cook, heat your grill to medium-high and lightly oil the grates to keep the pork from sticking. Take the pork out of the marinade, but don’t throw the marinade away—you’ll use it for basting.
Step 3
Place the pork on the grill and cook for about 10 minutes, turning it every 3 minutes and brushing it with that reserved marinade. After that, discard any leftover marinade. Keep grilling, turning every few minutes, until the pork reaches an internal temperature of 145°F (63°C), which should take around 10 more minutes.
Step 4
Once it’s done, let the pork rest for about 5 minutes before slicing. This helps keep it juicy and tender. Enjoy!
