Grilled Pork Tenderloin

(Yields 4 servings)


  • 1 to 1.5 lb Pork Tenderloin
  • 2 cups of Truly Hawaiian Teriyaki Sauce (THTS)



  1. Use a fork to make indentations throughout the pork.
  2. In a large bowl or a large resealable plastic bag,
    add the pork tenderloin and THTS.
  3. Seal the bag or in the bowl, making sure to coat the pork.
    If using a bowl, cover the bowl, and marinate
    the pork in the refrigerator, turning at least once,
    for 1 hour, or up to 12 hours.
  4. Preheat grill on high to reach a hot grill,
    then reduce heat to medium.
  5. Remove pork from the bag and discard sauce.
  6. Place the tenderloin on the hot part of the grill
    and sear each side which will help to
    produce a juicy tenderloin.
  7. Turn down the grill heat, and if using a charcoal grill,
    move the tenderloin to the cooler side of the grill.
    This will slow-cook the meat, 6-10 minutes
    until it is done all the way through,
    without burning the outside.
  8. Cook until the thermometer reads recommended
    degrees of 155 for pork.
  9. Let rest 5 minutes before slicing.
    The meat will continue to cook and the juices will
    redistribute through the meat. After this, the pork
    is usually at FDA recommended 160 degrees when served.