Grilled Pork Tenderloin Bowls with Hoisin Glaze

These Hoisin-Glazed Grilled Pork Tenderloin Bowls are a perfect summer dinner: an easy make-ahead marinade that doubles as a finishing glaze, smoky char from the grill, and simple bowls built with rice and grilled broccolini. The hoisin provides sweet umami, tempered by tamari and rice vinegar, while garlic, fresh ginger, and sriracha add brightness and a touch of heat. Prep in advance, grill when guests arrive, and enjoy a restaurant-worthy meal at home.

This recipe’s biggest advantage is the two-in-one sauce: make the marinade, reserve a portion before it touches raw pork, and use that reserved portion to brush and glaze the meat as it grills and to drizzle over the finished bowls. The result is glossy, caramelized pork with layers of flavor and minimal fuss. It’s ideal for weeknight dinners, summer cookouts, or anytime you want a satisfying, fragrant main course that’s easy to scale up for guests.

Ingredients

• For the Marinade:
  • 1/2 cup hoisin sauce
  • 3 tablespoons coconut sugar
  • 2 tablespoons tamari (or soy sauce)
  • 2 tablespoons sriracha
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon avocado oil, plus more for grilling
  • 1 tablespoon toasted sesame oil
  • 3 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
• For the Pork Tenderloins:
  • 2 pork tenderloins (about 1 pound each), silver skin removed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
• For Serving:
  • 2 bunches broccolini (about 8 ounces), trimmed
  • 1 tablespoon avocado oil (for broccolini)
  • 1/2 teaspoon kosher salt (for broccolini)
  • 3 cups cooked jasmine rice
  • Toasted sesame seeds, for garnish (optional)
  • 2 scallions, thinly sliced, for garnish (optional)

Recipe Overview

Step-by-Step Instructions

Step 1: Make the marinade

In a medium bowl, whisk together the hoisin, coconut sugar, tamari, sriracha, rice wine vinegar, avocado oil, toasted sesame oil, minced garlic, and grated ginger until smooth. Spoon about 1/2 cup of the mixture into a small bowl and set it aside—this reserved portion will be warmed and used as a glaze and finishing sauce later.

Step 2: Marinate the pork

Place the pork tenderloins in a zip-top bag or a shallow dish. Pour the remaining marinade over the pork, turning to coat evenly. Seal or cover and refrigerate for at least 4 hours or up to 24 hours to develop flavor.

Step 3: Prep the pork for grilling

When ready to grill, remove the pork from the marinade and let any excess drip off. Transfer the tenderloins to a clean platter and season all over with kosher salt and freshly ground black pepper.

Step 4: Preheat and oil the grill

Preheat the grill to medium-high (about 350°F–400°F). Oil the grates by dipping a wadded paper towel in a little oil and, using tongs, wiping the grates. Take care not to use too much oil to avoid flare-ups.

Step 5: Grill the pork

Place the tenderloins on the hot grill using tongs. Close the lid and cook for 5–7 minutes, then flip to the other side.

Step 6: Grill the broccolini

Toss the broccolini with 1 tablespoon avocado oil and a pinch of kosher salt. Grill alongside the pork, turning occasionally, until tender with light char—about 4–6 minutes. Transfer the broccolini to a platter when done.

Step 7: Glaze and finish the pork

In the final minutes of cooking, brush the pork with roughly 1/3 cup of the reserved hoisin sauce, turning once or twice so the glaze caramelizes evenly. Continue cooking, covered, until an instant-read thermometer inserted into the thickest part reads 145°F–150°F (about 5–8 minutes more). Remove from the grill and let the pork rest for 5 minutes before slicing.

Step 8: Warm the reserved sauce

While the pork finishes, warm the remaining reserved marinade in a small saucepan over medium-low heat until slightly thickened and warm enough for drizzling.

Step 9: Slice and serve

Slice the rested pork into rounds. Build bowls with a base of jasmine rice, top with sliced pork and grilled broccolini, then drizzle with the warmed hoisin glaze. Garnish with thinly sliced scallions and toasted sesame seeds, if desired.

Recipe FAQs

Nutrition (approximate per serving)

Notes

This hoisin-glazed grilled pork tenderloin recipe is great for entertaining because most of the work happens ahead of time. Marinate the pork in the morning or the night before, then let the grill add fresh char and smoky flavor. Serve with steamed rice, a crisp salad, or grilled vegetables for a complete meal.

Photography and styling credit: Eat Love Eats. Share photos of your bowls on social media and tag @thedefineddish to show how yours turned out.