Pork Tenderloin With Sweet and Tangy Sauce

"This is an easy one for the grill from a Shop Rite recipe card. I raided the recipe cards!"
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Boomette photo by Boomette
Ready In:




  • Preheat grill to medium.
  • In a small saucepan stir together the ketchup, brown sugar, soy sauce, gingerroot, garlic and dry mustard; bring to a boil.
  • Set aside a 1/4 cup of the sauce in the refrigerator.
  • Prepare grill for indirect cooking.
  • Cook tenderloin, covered for 20 minutes; brush with the sauce.
  • Grill 15-20 minutes more or until meat thermometer reaches 160 degrees F. Slice and serve with reserved sauce.

Questions & Replies

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  1. Baby Kato
    We really enjoyed this quick and easy to make recipe. The pork was perfectly cooked, tender and flavorful. The sauce is very sweet yet tasty. Next time I will not add the brown sugar. Thank you for sharing this lovely recipe. Made for What's on the Menu? Tag Game
  2. Boomette
    The sauce gave a great taste to the pork. Next time I'll slice the pork and let marinade in the sauce. Since we didn't really care for the extra sauce to dip in. Thanks Oolala :) Made for Alphabet tag game
  3. Taris Flashpaw
    Easily the best pork glaze I've EVER tasted. I love how tender it is because of the indirect cooking, and the glaze doesn't burn at all because it's not in contact with the flame. DH and I will be making this all spring, summer and fall. Thank you!
  4. Lazarus
    Excellent flavour! A really nice blend of sweet and savoury. It went very well with grilled corn. Definitely kid-friendly as well, since my 2 year old girls kept asking for more sauce. I added 3 cloves of garlic instead of 1 (I typically triple the garlic in any recipe I make), and left the sauce out of the fridge. I couldn't quite understand why it needed to be refrigerated, so I kept it warm on the stove, and it was wonderful. I think this recipe would work very well for guests with picky children. Everyone should be happy! Thanks for posting Oolala.
  5. meganblogs123
    I simply loved this recipe. I was skeptical about the ketchup at first (even though I love ketchup) but it was so delicious. I did however leave out the ginger, I also used 3x garlic, 2x soy sauce, 3x dry mustard, and I added worcestor sauce. From now on, this is the only sauce I will use on my pork. Thank you!


<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
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