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. Recipe Card Serves 4 Prep 15 min Cook 45 min–1 hr Method BBQ / grill Difficulty Medium Best for Camp + home Photo by Peter Bravo de los Rios on Unsplash Succulent Pork Tenderloin 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 Ingredients 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. Method 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. Tips and variations 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 Our take 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. Shop BBQ & Outdoor Cooking

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Succulent Pork Tenderloin — Asian Marinade BBQ

Posted on April 26, 2026