Can I just say, I love pork tenderloin. It’s fast, easy enough for busy weeknights. And, if I keep my kiddos from seconds I have enough meat leftover to make them burritos for their lunches the next day.

So if you’re looking for a fun alternative to burgers for Memorial day weekend, don’t let the rice and broccoli in the picture fool you–pork tenderloin makes for a great barbecue.

Here’s the recipe tweaked from the May/June issue of Cuisine at Home:


Prep time: 30 minutes + marinating

Servings: 4-6


2 pork tenderloins*


1/2 cup low-sodium soy sauce

1/4 cup brown sugar

1/4 cup barbecue sauce

2 Tbsp. sesame oil

1 tsp. ginger

1 tsp. sriracha sauce or other hot sauce


  1. Whisk together all of the marinade ingredients and pour into a resealable bag along with the tenderloins. Chill for at least an hour or overnight.
  2. Grill over indirect heat or broil the tenderloins in the oven, turning at least once until the internal temperature reads 145 on a digital thermometer. I placed the oven rack about 4 inches from the heat and turned the tenderloins once after they’d been broiling about 12 minutes. The tenderloins cooked for 12 minutes on each side.
  3. Let the tenderloins rest for 5-10 minutes before cutting.

*Pork tenderloins often come in packs of 2. Make sure to choose tenderloins NOT loins.

Kids’ reactions:

There were very few comments during dinner. I always take that as a good sign: my kiddos were busy eating instead of talking. This one is a keeper.

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