Weeknight BBQ Pork Tenderloin


Greg Dupree; Styling: Ginny Branch


  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Grapeseed oil
  • 1 1 1/2-lb. pork tenderloin, trimmed
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon black pepper


1. Preheat grill to medium-high (about 450°F). Stir together ketchup, vinegar, 2 tablespoons water, Worcestershire sauce, honey, onion powder and garlic powder in a small saucepan; bring to a boil over high heat. Reduce heat to low and simmer, stirring often, for 5 minutes. Set aside 1/2 cup of the sauce to serve with pork.

2. Generously oil grill grate with grapeseed oil. Sprinkle pork with salt and pepper and grill, turning occasionally, for 15 minutes. Brush with remaining sauce and grill, turning occasionally, until a meat thermometer inserted in thickest portion registers 145°F, about 5 minutes. Serve with reserved 1/2 cup sauce.

  • Active:
  • Total:
  • Yield: Serves 6

Nutritional Information

Calories per serving: 182
Fat per serving: 5g
Saturated fat per serving: 1g
Cholesterol per serving: 74mg
Fiber per serving: 0g
Protein per serving: 24g
Carbohydrate per serving: 10g
Sodium per serving: 582mg
Iron per serving: 1mg
Calcium per serving: 12mg

Good to Know

Make double or triple the sauce to use for other meals. Keep it in the fridge, covered, for up to 2 weeks.
Adam Hickman