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Grilled Teriyaki Pork Tenderloin


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  • 3/4 Cup Honey Mustard
  • 3/4 Cup Teriyaki Marinade
  • 1 Pork Tenderloin (1 pound)
  • 2 Garlic Cloves, minced
  • 1 Green Onion, chopped



Step 1

In a small bowl, combine mustard and teriyaki marinade; pour 1 cup into a large resealable plastic bag. Add pork and garlic; seal bag and turn to coat. Refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade. Prepare grill for indirect heat using a drip pan. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill to coat lightly. Drain and discard marinade from pork. Place pork over drip pan and grill, covered, over indirect medium hot heat for 25-40 minutes or until meat thermometer reaches desired doneness. For medium-rare, a thermometer should read 145 degrees; medium, 160 degrees), basing with reserved marinade and turning occasionally. Let stand 5 minutes before slicing. Sprinkle with green onion.

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