Sweet & Spicy Pork Tenderloin Recipe

Trim and Season

Trim silver skin and excess fat from pork tenderloins. Pat dry with paper towels.

Combine olive oil, kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl to make a light rub.

Rub the mixture evenly over all sides of the pork tenderloins. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours covered).

In a small saucepan, combine plum preserves, ketchup, rice vinegar, soy sauce, and brown sugar. Stir over medium heat until the preserves soften and the mixture begins to bubble, about 3–4 minutes.

Add grated ginger, minced garlic, sriracha, red pepper flakes, sesame oil, and water. Reduce heat to low and simmer gently, stirring occasionally, until slightly thickened, about 8–10 minutes.

Taste and adjust balance: add more sriracha or red pepper flakes for heat, more brown sugar for sweetness, or an extra tablespoon of rice vinegar or the reserved lime juice for brightness.

Remove from heat and stir in fresh lime juice. Let sauce cool slightly; transfer half to a heatproof bowl to use for glazing while grilling and reserve the remainder for serving.

Preheat grill to medium-high (about 400–425°F / 200–220°C). Oil the grates to prevent sticking.

Place tenderloins on the grill over direct heat. Sear, turning every 2–3 minutes to develop an even crust, about 6–8 minutes total.

Move the tenderloins to indirect heat (or reduce flame to medium-low). Brush a generous layer of the prepared plum barbecue sauce over the top of each tenderloin.

Continue grilling with lid closed, brushing with additional sauce every 3–4 minutes, until an instant-read thermometer inserted into the thickest part registers 140°F (60°C) for slightly pink, juicy pork, about 8–12 more minutes depending on thickness. Total internal temp target before resting: 140°F (60°C).

Remove pork from the grill and tent loosely with foil. Let rest 8–10 minutes (carryover will raise temperature to about 145°F / 63°C).

While pork rests, warm the reserved sauce if desired and stir to loosen. Slice tenderloins into 1/2-inch to 3/4-inch medallions.

Arrange slices on a platter, brush with additional warm sauce, and sprinkle with chopped cilantro and toasted sesame seeds. Serve with lime wedges on the side.