Grilled Sweet and Spicy Glazed Pork Tenderloin

After months of non-stop, home-repair projects, I’ve decided to take a summer, home-repair break so that I can dedicate more time to relaxation, travel and cooking. For my first summer-break recipe, I am making the most appealing recipe (knowing the tastes of my two sons) from the current issue of Cook’s Illustrated, the Grilled Glazed Pork Tenderloin Roast with Sweet and Spicy Hoisin Glaze.The recipe fuses two pork tenderloins together by scoring one side of each tenderloin with the tines of a fork, brining for an hour, and then tying together using kitchen twine. The resulting larger roast cooks more evenly and the glaze gives the pork’s exterior delicious flavor.

Shown here before slicing

Shown here before slicing

I had intended to get a photo of the plated pork slices, but an emergency prevented me from getting the picture. Worse yet, I ate just one bite of my hot dinner before I had to run off. When I got back home a few hours later my cold dinner was still sitting on the dinner table, but I had lost my appetite. Based upon my one bite hours earlier I would rate it at least 4-stars. My youngest son (the junior chef) who ate his whole plate rated it 4-1/2 stars, and had I had a little more time with dinner I may well have agreed.  But the cold roast (after losing my appetite) was only 2-1/2 stars.


  1. Because one end of the tenderloin is thicker than the other, tying two together makes it possible to even out the thickness into one larger, evenly thick roast. This eliminates the problem of overcooking the thin end while waiting for the thicker end to come up to the proper temperature (140-degrees).
  2. BTW, in case you missed it, the FDA has recently lowered guidance in cooking lean pork to 145-degrees. It used to be 160-degrees.
  3. There are also two more glaze options, a Miso Glaze that uses sake and miso paste, and a Satay Glaze. that uses coconut milk and peanut butter.
  4. Chris Kimball warns against buying “enhanced pork” in this recipe, which would mean that the two tenderloins won’t properly stick together.

Rating: 4-stars.
Cost: $10
How much work? Medium.
How big of a mess?  Low/Medium.
Start time: 4:30. Dinner time: 6:30

Chris Kimball’s original recipe for Grilled Glazed Pork Tenderloin Roast is here and the recipe for Sweet and Spicy Hoisin Glaze is here. The descriptions of how I prepared everything today are given below:

Glaze Ingredients:
1 teaspoon vegetable oil
3 garlic cloves, minced
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes
1/2 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar

Pork Ingredients:
2 (1-lb) pork tenderloins
Salt and pepper
Vegetable oil
Kitchen twine

  1. Remove the silverskin from both tenderloins, and set them on a flat work surface with the silverskin-removed-side facing down. Hold the thick end with a paper-towel and use the tines of a fork to score the entire length. Score each tenderloin 5 times so that they have shallow groves over the entire length.
  2. Prepare the brine adding 1-1/2 quarts of water to a large bowl and dissolving 3 tablespoons of salt. Brine tenderloins at room temperature for an hour.
  3. While the pork brines, prepare the graze. Grate 1 teaspoon of fresh ginger and peel 3 cloves of garlic. Place a small saucepan over a medium burner and pre-heating 1 teaspoon oil until it begins to shimmer. Add ginger and 1/2 teaspoon red pepper flakes. Press garlic gloves directly into the pan, and cook for only 30 seconds. Add 1/2 cup hoisin sauce and 2 tablespoons soy sauce, and whisk together until becomes smooth. Remove pan from burner and whisk in 1 tablespoon rice vinegar. Put 1/3 cup of the glaze to a small bowl to be used during grilling, and set the remaining glaze on your dinner table for serving.
  4. After an hour of brining, remove the tenderloins and use paper towels to pat them dry. Put one tenderloin with the scored-side-up and lay the second tenderloin with the scored-side-down, arranging so that the thick-end of one tenderloin is set over the tapered-end of the other tenderloin. Cut five lengths of kitchen twine approximately 14″ long. Spray the twine with kitchen spray, and tie together the tenderloins spacing the twine evenly. Brush roast with vegetable oil and sprinkle evenly with pepper.
  5. Prepare your charcoal BBQ by completely opening the bottom vent. Ignite a chimney starter filled with 6 quarts of briquettes. After about 20 minutes it should be mostly covered by a fine grey ash. Empty coals on one side of the grill, so that the other half of the grill is completely empty. Pre-heat the grill for 5 minutes and scrape down and clean the grill grate.
  6. Cook pork on the cooler side of the grill, covered with the lid vents completely opened, for approximately 25 minutes until the internal temperature of the meat reaches 115-degrees, flip and rotate the roast midway after 15 minutes.
  7. Move roast to hot side of the grill and lightly brown on all sides, requiring a total of about 6 minutes. Brush 1 tablespoon of glaze on the top of the roast, then grill with the glazed-side down for 2 or 3 minutes until it begins to char. Repeat the graze and grill process for the other 3 sides. The pork will be done when it reaches 140-to-145 degrees.
  8. Tent pork loosely with aluminum foil and allow to rest for 10 minutes, before carefully removing twine. Cut into 1/2″-slices and serve with the remaining glaze.

3 Responses to Grilled Sweet and Spicy Glazed Pork Tenderloin

  1. Marie-Andree says:

    Sooo glad you decided to take a break from home repairs. I’ll be trying this recipe this holiday Monday (it’s Canada day). I’m looking forward to grilling the tenderloin. Will let you know how it turns out. Thanks!

    • Happy Canada Day! Yes, I am very glad to take the break too. Definitely let me know how it turns out. I was disappointed that I didn’t get to enjoy mine, but at least it was neither very expensive nor a lot of work.

      • M-A says:

        Dear Mark,
        Just got back from the cottage. The tenderloin was fabulous. Tender, juicy and pink on the inside, and slightly crispy on the outside. Someone in the group thought we could use the same glaze for duck. I’ll certainly try it.
        I used the glaze only at the last minute of grilling. We left the rest on the table for the guests.
        I served the meat with portobello mushrooms stuffed with bruschetta and feta, quinoa salad with a sesame vinaigrette (along with pistachios and sweet cranberries), roasted tomatoes and zucchini.
        For dessert, we ate with mother-in-law’s favorite cheese pie (the classic one with only three ingredients) topped with Quebec strawberries and drizzled with maple syrup.
        It was a good meal.
        Thank you for sharing your recipe with us.

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