Do you enjoy a nice, juicy grilled pork tenderloin? We recently tried the following recipe from America’s Test Kitchen and were thrilled with the results. The key is to tie 2 pork tenderloins together to get a uniform thickness for even cooking.

Grilled Glazed Pork Tenderloin Roast

This grilled pork tenderloin was delicious!

This grilled pork tenderloin was delicious!

Since brining is a key step in having the two tenderloins stick together, we don’t recommend using enhanced pork in this recipe.


  • 2 (1-pound) pork tenderloins, trimmed
  • Salt and pepper
  • Vegetable oil
  • 1 recipe glaze (recipes follow)


Lay the tenderloins on a cutting board, flat side (side opposite where silver skin was) up. Holding the thick end of 1 tenderloin with paper towels and using dinner fork, scrape flat side lengthwise from end to end 5 times, until surface is completely covered with shallow grooves. Repeat with the second tenderloin. Dissolve 3 Tablespoons salt in 1½ quarts cold water in a large container. Submerge the tenderloins in the brine and let it stand at room temperature for 1 hour.

Remove tenderloins from the brine and pat completely dry with paper towels. Lay 1 tenderloin, scraped side up, on a cutting board and lay the second tenderloin, scraped side down, on top so that thick end of 1 tenderloin matches up with thin end of other. Spray five 14-inch lengths of kitchen twine thoroughly with vegetable oil spray; evenly space twine underneath tenderloins and tie. Brush roast with vegetable oil and season with pepper. Transfer 1/3 cup of glaze to the bowl for grilling; reserve the remaining glaze for serving.

For a Charcoal Grill: Open the bottom vent completely. Light a large chimney starter filled with charcoal briquettes (6 quarts). When the top coals are partially covered with ash, pour into a steeply banked pile against the side of the grill. Set the cooking grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes.

For a Gas Grill: Turn all burners to high, cover, and heat the grill until it’s hot, about 15 minutes. Leave the primary burner on high and turn off the other burner(s).

Clean and oil the cooking grate. Place the roast on the cooler side of the grill, cover, and cook until meat registers 115 degrees, 22 to 28 minutes, flipping and rotating halfway through cooking.

Doesn't this grilled pork tenderloin look delectable?

Doesn’t this grilled pork tenderloin look delectable?

Slide the roast to the hotter part of the grill and cook until lightly browned on all sides, 4 to 6 minutes. Brush the top of the roast with about 1 Tablespoon glaze and grill, glaze side down, until glaze begins to char, 2 to 3 minutes; repeat glazing and grilling with remaining 3 sides of roast, until meat registers 140 degrees.

Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 10 minutes. Carefully remove the twine and slice roast into 1/2-inch-thick slices. Serve with reserved glaze.

Miso Glaze

Makes about 3/4 cup

  • 3 Tablespoons sake
  • 3 Tablespoons mirin
  • 1/3 cup white miso paste
  • 1/4 cup sugar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon grated fresh ginger
  • 1/4 teaspoon toasted sesame oil

Bring sake and mirin to a boil in a small saucepan over medium heat. Whisk in the miso and sugar until smooth, about 30 seconds. Remove the pan from the heat and continue to whisk until the sugar is dissolved, about 1 minute. Whisk in the mustard, vinegar, ginger and sesame oil until smooth.

Satay Glaze

Makes about 3/4 cup

  • 1 teaspoon vegetable oil
  • 1 Tablespoon red curry paste
  • 2 garlic cloves, minced
  • 1/2 teaspoon grated fresh ginger
  • 1/2 cup canned coconut milk
  • 1/4 cup packed dark brown sugar
  • 2 Tablespoons peanut butter
  • 1 Tablespoon lime juice
  • 2 1/2 teaspoons fish sauce

Heat the oil in a small saucepan over medium heat until it’s shimmering. Add the curry paste, garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute. Whisk in the coconut milk and sugar and bring to a simmer. Whisk in the peanut butter until smooth. Remove the pan from the heat and whisk in lime juice and fish sauce.

Sweet and Spicy Hoisin Glaze

Makes about 3/4 cup

  • 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

Heat the oil in small saucepan over medium heat until it’s shimmering. Add the garlic, ginger, and pepper flakes; cook until fragrant, about 30 seconds. Whisk in the hoisin and soy sauce until smooth. Remove the pan from the heat and stir in the vinegar.

Download and print the recipe here.

Which glaze will you try with your grilled pork tenderloin? Let me know which one you think sounds best on Facebook, Twitter, Google + or any of my other social media accounts!

Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: for more info.