{"slug":"grilled-glazed-pork-tenderloin","collection":"recipes","is_recipe":true,"visibility":"public","title":"Grilled Glazed Pork Tenderloin","description":"Brined pork tenderloins tied together and grilled with a sweet-and-spicy hoisin glaze until deeply caramelized and juicy.","body_md":"\n## Source\n\nThis recipe was sourced from the below two recipes; combined and\nmodified.\n\n-   https://www.cooksillustrated.com/recipes/7406-grilled-glazed-pork-tenderloin-roast\n-   https://www.cooksillustrated.com/recipes/7409-sweet-and-spicy-hoisin-glaze\n\n## Special Equipment\n\n-   Grill\n-   Large container in which to brine tenderloins\n-   Five 14-inch lengths of kitchen twine; oiled\n\n## Ingredients\n\n-   2 (454g / 1 lb) pork tenderloins, trimmed\n-   3 tablespoons Salt\n-   1 ½ quarts cold water\n\n### Glaze\n\n-   1 teaspoon vegetable oil\n-   3 garlic cloves, minced\n-   1 teaspoon grated fresh ginger\n-   ½ teaspoon red pepper flakes\n-   120ml (½ cup) hoisin sauce (one 210g jar)\n-   2 tablespoons soy sauce\n-   1 tablespoon rice vinegar\n\n## Preparation\n\n### Brine Tenderloin\n\n1.  Dissolve 3 tablespoons salt in 1 ½ quarts cold water in large\n    container.\n2.  Lay tenderloins on cutting board, flat side (side opposite where\n    silverskin was) up. Holding thick end of 1 tenderloin with paper\n    towels and using dinner fork, scrape flat side lengthwise from end\n    to end 5 times, until surface is completely covered with shallow\n    grooves. Repeat with second tenderloin.\n3.  Submerge tenderloins in brine and let stand at room temperature for\n    1 hour.\n\n### Glaze\n\n1.  Heat oil in small saucepan over medium heat until shimmering.\n2.  Add in garlic, ginger, and pepper flakes; cook until fragrant, about\n    30 seconds.\n3.  Whisk in hoisin and soy sauce until smooth.\n4.  Remove pan from heat and stir in vinegar.\n5.  Transfer 1/3 cup glaze to bowl for grilling; reserve remaining glaze\n    for serving.\n\n### Prep Tenderloin\n\n1.  Remove tenderloins from brine and pat completely dry with paper\n    towels.\n2.  Lay 1 tenderloin, scraped side up, on cutting board and lay second\n    tenderloin, scraped side down, on top so that thick end of 1\n    tenderloin matches up with thin end of other.\n3.  Evenly space twine underneath tenderloins and tie.\n\n## Grill\n\n1.  Turn all burners to high, cover, and heat grill until hot, about 15\n    minutes.\n2.  Leave primary burner on high and turn off other burner(s).\n3.  Clean and oil cooking grate.\n4.  Place roast on cooler side of grill, cover, and cook until meat\n    registers 115 degrees, 22 to 28 minutes, flipping and rotating\n    halfway through cooking.\n5.  Slide roast to hotter part of grill and cook until lightly browned\n    on all sides, 4 to 6 minutes.\n6.  Brush top of roast with about 1 tablespoon glaze and grill, glaze\n    side down, until glaze begins to char, 2 to 3 minutes; repeat\n    glazing and grilling with remaining 3 sides of roast, until meat\n    registers 140 degrees.\n7.  Transfer roast to carving board, tent loosely with aluminum foil,\n    and let rest for 10 minutes. Carefully remove twine and slice roast\n    into ½-inch thick slices. Serve with remaining glaze.\n\n\n## Notes\n\n- **Unit repair (2026-07-30):** the ounce figures here were placeholders rather than conversions — small weights had been written \"(1oz)\", middling ones \"(2oz)\" or \"(3oz)\", regardless of the actual gram value. The gram weights are correct and are unchanged; only the bogus ounce fragments are removed. A spoon or cup measure sharing the same parentheses is kept, since that one is real.\n\n","draft":false,"servings":"6","prep_time":"20 minutes","cook_time":"55 minutes","total_time":"2 hours 15 minutes","source_name":"Cook's Illustrated","created_at":"2014-11-26T08:07:59Z","updated_at":"2026-07-30T22:13:22.944298Z","categories":["Main"],"tags":["Glaze","Pork"],"methods":["Grill"],"ingredients":[{"section":"","items":["-   2 (454g / 1 lb) pork tenderloins, trimmed","-   3 tablespoons Salt","-   1 ½ quarts cold water"],"parsed":[{"raw":"-   2 (454g / 1 lb) pork tenderloins, trimmed","qty":2,"item":"pork tenderloins","prep":"trimmed"},{"raw":"-   3 tablespoons Salt","qty":3,"unit":"tbsp","item":"Salt"},{"raw":"-   1 ½ quarts cold water","qty":1,"item":"½ quarts cold water"}]},{"section":"Glaze","items":["-   1 teaspoon vegetable oil","-   3 garlic cloves, minced","-   1 teaspoon grated fresh ginger","-   ½ teaspoon red pepper flakes","-   120ml (½ cup) hoisin sauce (one 210g jar)","-   2 tablespoons soy sauce","-   1 tablespoon rice vinegar"],"parsed":[{"raw":"-   1 teaspoon vegetable oil","qty":1,"unit":"tsp","item":"vegetable oil"},{"raw":"-   3 garlic cloves, minced","qty":3,"item":"garlic cloves","prep":"minced"},{"raw":"-   1 teaspoon grated fresh ginger","qty":1,"unit":"tsp","item":"grated fresh ginger"},{"raw":"-   ½ teaspoon red pepper flakes","qty":0.5,"unit":"tsp","item":"red pepper flakes"},{"raw":"-   120ml (½ cup) hoisin sauce (one 210g jar)","qty":120,"unit":"ml","item":"hoisin sauce"},{"raw":"-   2 tablespoons soy sauce","qty":2,"unit":"tbsp","item":"soy sauce"},{"raw":"-   1 tablespoon rice vinegar","qty":1,"unit":"tbsp","item":"rice vinegar"}]}],"servings_int":6,"qc":{"status":"passed","last_checked_at":"2026-07-30T22:17:54.653297Z","checked_by":"claude-code","standard_version":"2026-07-29","findings_count":0,"stale":false}}