Monday, June 29, 2009

BBQ Pork Tenderloin

This is a favourite at our house so we have it fairly often. Excuse the cutting board photo, but it was so tasty that I forgot to take a picture of my plate and had to take one instead of the leftovers waiting to be carved.

  • 1/3 cup maple syrup
  • 1 1/2 tsp green curry paste
  • 1 Tbsp ketchup
  • 1 Tbsp blackstrap molasses
  • 1 Tbsp dijon mustard
  • zest of one lemon
  • 1/2 tsp ground Chinese ginger
  • 1 1/2 tsp ground coriander
  1. Mix all ingredients together in a large Ziplock bag (or a bowl with a lid).
  2. Add one pork tenderloin and coat with marinade.
  3. Let marinate in refrigerator minimum one hour (overnight works really well).
  4. Grill on barbeque until cooked but still slightly pink on the inside (15-20 minutes on medium heat), basting several times with the marinade.


  1. I am so happy that we have you in the allergy blog community. Your recipes are amazing and your pictures are so beautiful! I think I'm going to try the carmel corn, but I am the worst candy maker ever so I'm not going to get my hopes up. Also, I was wondering, how big was your pork loin and did you leave it as a loin or did you slice it before cooking? My problem with pork loin is that no matter how long I marinate it, it is always flavorless in the middle. Your's looks scrumptious!

  2. Thank you very much! The caramel corn is not tricky -- even if you don't heat the caramel enough the end result is still great (really sticky, but just as yummy). Let me know how it works for you.

    I use fairly large pork loins, so if you have really small ones you could marinate two with this recipe. My husband barbeques it whole for 2/3 of the time, then puts a vertical slit into the thicker part so he can butterfly it open. He then bastes again with the marinade. This way the inside gets seasoned too. It's not as pretty since you don't have nice round slices, but it is twice as tasty!

  3. That is exactly the info I was looking for, thank you!