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Grilled Pork Tenderloin with Sticky Soy Glaze

2011 July 18
by admin

I know that soy sauce and sweetness can combine to make a wonderful flavor for all kinds of food.

The Omnivore doesn’t know that.  He just knows that when I serve him that combination, he enjoys it.

We he saw me dumping grape jelly into the marinade bowl he stopped, did a double take, and said something that made the cable guy (who was here fixing our internet) blush.

I sort of feel like I need to call the cable company and ask for another service call so that we can set Brandon straight about the fact that yes, grape jelly, soy sauce, and garlic make for a damn good pork glaze.

The Omnivore always has great aspirations for grilled pork tenderloin.  He begs me to buy it and then begs me to stand hands-off and watch him grill it up.  And then he begs me to eat the (cough*subpar*cough) results rather than whatever beans I’m munching on.  And I always say no.

This time I took control of the pork cooking and chose a winning recipe that you should try!

One Year Ago: Nutty Cauliflower Skillet
Two Years Ago: Succotash

Grilled Pork Tenderloin with Sticky Soy Glaze (adapted from Clean Eating Magazine)


2 T soy sauce
zest from one lime
juice from one lime
2 tsp sesame oil
1 tsp minced fresh ginger
1 clove garlic, minced
3 T low sugar grape jelly
1 pork tenderloin


  1. In a large bowl, stir together soy sauce, ginger, lime juice and zest, sesame oil, and grape jelly.
  2. Add pork and turn to coat.
  3. Marinate for 20 minutes at room temperature.
  4. Heat grill to medium and oil grate.
  5. Add pork and close lid.
  6. Cook pork 20 minutes, turning occasionally.
  7. Meanwhile, place marinade from pork in a small sauce pan.
  8. Heat over medium heat until bubbling.
  9. Simmer for two minutes and then pour into a small bowl.
  10. Remove pork from grill when fully cooked and let rest 5 minutes, basting with cooked marinade.
  11. Slice and serve with more sauce, if desired.

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4


  • Chrissy

    This looks lovely! I have a pork tenderloin marinating in the fridge right now, but I have another in the freezer that can be used on this recipe!

  • Kaytorade

    I think my husband had the same reaction the first time he saw me using grape jam in a recipe.