Succulent Pork Tenderloin — Asian Marinade BBQ

Soy + sesame + ginger + coriander overnight marinated pork tenderloin — the dinner that turns a campfire BBQ into an Asian-inspired feast. The marinade does the heavy lifting overnight; the cook is just 12 minutes on the grill. Tender, fragrant, slightly sticky from the brown sugar caramelising on the outside.

Serve with rice + a fresh Asian salad. Crowd-pleaser for any age.

Photo by Peter Bravo de los Rios on Unsplash

Serves: 4-6 · Prep: 5 minutes (+ overnight marinate) · Cook: 12 minutes · Equipment: mixing bowl, BBQ grill or hot plate, basting brush

Photo: Ksv Billi / Unsplash

• 1.5kg pork tenderloin (1-2 pieces)
• ½ cup soy sauce (light or all-purpose)
• ¼ cup sesame oil
• ¼ cup brown vinegar (or rice vinegar)
• 1 thumb-sized piece fresh ginger, finely minced
• 1 bunch fresh coriander, finely chopped (incl stems for max flavour)
• 2 tbsp crushed garlic
• 2 tbsp brown sugar
• ½ cup water
• Olive oil for grill

Optional add-ins: 2 tbsp Mirin; 1 tsp Chinese 5-spice; 2 tbsp honey for extra glaze; chilli flakes for heat.

To serve: steamed jasmine rice, fresh Asian salad (cabbage + carrot + spring onion + sesame seeds + soy-sesame dressing), lime wedges.

1. Make the marinade. Mix soy, sesame oil, vinegar, ginger, coriander (incl stems), crushed garlic, brown sugar + water in a large bowl or zip-lock bag. Whisk to dissolve sugar.

2. Marinate overnight. Add the pork tenderloin. Coat thoroughly. Cover + refrigerate overnight (8-12 hours). Flip the bag/turn the meat halfway through.

3. Pre-heat BBQ grill or hot plate to medium-high. Brush lightly with oil.

4. Reserve the marinade. Pull the pork out + drain. Keep the marinade for basting.

5. Cook 6 minutes per side. Place pork on the hot grill. Brush with reserved marinade every 2 minutes + turn frequently to prevent the sugar burning.

6. Test for doneness: internal temperature 65°C for tender pink centre (modern recommended); 70°C for fully cooked. Don't overcook — pork tenderloin dries out quickly past 70°C.

7. Rest 5 minutes before slicing. Critical step — juices redistribute, meat carves cleanly.

8. Slice across the grain into 1cm thick medallions. Plate up over rice with salad alongside.

• Tenderloin (eye fillet of pork) is the leanest, most tender pork cut — perfect for quick grilling. Don't confuse with pork loin (larger, slightly tougher)
• Marinate at LEAST 4 hours if you can't do overnight. Longer = deeper flavour
• Don't burn the sugar. Medium-high heat + frequent turning is the trick. High heat caramelises the brown sugar to char
• Use coriander stems — most flavour is in the stems. Most recipes throw them away. Don't
• Marinade leftovers: reduce in a saucepan to half volume + brush onto cooked pork as a glaze
• Other cuts: works on pork loin (cook longer); pork chops (5 min per side); chicken thighs (excellent variation)
• Asian salad recipe: shredded cabbage + carrot + spring onion + sesame seeds + dressing of (3 tbsp soy + 2 tbsp rice vinegar + 1 tbsp sesame oil + 1 tsp sugar)
• Without a BBQ: hot pan on the stove, sear all sides + finish in a 200°C oven for 6-8 minutes. Or in a covered Weber Q with the lid down
• Camp version: works on a portable BBQ or in a frying pan over coals/butane stove
• Leftovers are excellent cold the next day in a Vietnamese-style banh mi sandwich

The Asian-inspired BBQ that always works. Marinate the day before you head out, take the marinated pork in the esky, fire up the BBQ at camp + dinner is on the plate in 15 minutes. Tender, fragrant, generous + photogenic.

The marinade keeps brilliantly + works on chicken, beef, even firm tofu. Make a double batch + use throughout the trip.