Grilled Ginger Sesame Pork Tenderloin

GrillGluten-FreePork Tenderloin

Easy grilled pork tenderloin, marinated in soy sauce, ginger, sesame oil marinade, and grilled to perfection!

Photography Credit: Elise Bauer

Looking for something quick, easy, and spectacularly delicious to grill? I recommend this pork tenderloin.

Tenderloin is a little finicky, in that you do have to pay attention so you don’t overcook it. There’s not much margin for error with this cut.

But the overall recipe? Easy. An asian inspired approach to grilled pork.

Grilled Ginger Sesame Pork Tenderloin

The tenderloin is first marinated in a soy sauce, ginger, and sesame oil marinade. Then you sear it on the hot side of the grill and finish it on the cool side.

Drizzle with a little reserved marinade to serve! Great with rice and greens.

Grilled Ginger Sesame Pork Tenderloin Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Marinating time: 1 hour
  • Yield: Serves 4

If you don't have a grill, brush the tenderloin with olive oil and sear it in a cast iron pan on high heat until lightly browned all over, then baste it with reserved marinade, place it in a 400°F oven for 10-12 minutes until the internal temperature reads 140°F. Let rest for 10-15 minutes before slicing.


  • 1 to 1 1/4 pound pork tenderloin, trimmed of silver-skin
  • 1 inch piece peeled ginger root, sliced into coins
  • 3 cloves garlic, peeled
  • 1/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)
  • 2 teaspoons brown sugar
  • 1/3 cup minced green onions
  • 1/4 cup minced cilantro (including tender stems)
  • 2 Tbsp seasoned rice vinegar
  • 2 Tbsp olive oil
  • 1 teaspoon toasted sesame oil


1 Make the marinade: Put the ginger and garlic into a mini-chopper or food processor. Pulse until finely chopped. Remove to a bowl. Add the soy sauce, brown sugar, green onions, cilantro, seasoned rice wine vinegar, olive oil, sesame oil. Stir to combine.

Remove and reserve (for basting) 1/4 cup of this marinade.

2 Marinate the pork tenderloin: Place pork tenderloin into a marinating bag or bowl and cover with the remaining marinade. Marinate at room temp for an hour, while you prepare your grill.

3 Prepare the grill: Prepare your grill for both direct and indirect heat. When your grill is ready (you should be able to hold your hand an inch above the grill grates on the hot side for only one second), remove the tenderloin from the marinade and brush the tenderloin with olive oil.

4 Sear tenderloin on all sides on high direct heat: Place tenderloin on grill on direct high heat. After the tenderloin sears on one side, turn it to sear on another side.

Keep turning until the tenderloin has been nicely browned on all sides. Baste the tenderloin with reserved marinade while you grill it.

5 Move to cooler side of the grill and cover: Once all side have been nicely browned, move the tenderloin to the cooler side of the grill. Cover and cook for 5 to 10 minutes more until just done.

Remove from grill when the internal temperature of the tenderloin is no more than 140°F.

6 Tent with foil and let rest: Tent with foil and let rest for 10 to 15 minutes.

7 Slice and drizzle with reserved marinade to serve: Slice and arrange on a serving plate, drizzle with remaining reserved marinade. Serve with bok choy, rice, asparagus, or snap peas.

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Showing 4 of 13 Comments / Reviews

  • Kate

    Found this marinade to be too much ,prefer milder flavours with pork tenderloin like the ones with a grainy mustard , and sesame oil is very strong in flavour

  • Alex

    Hi! I plan to make this for Valentines day however I bought a pork loin instead of a pork tenderloin, will this cut work with this recipe? Thank you!!

  • Chris

    You should really bring that marinade up to a boil for 5 minutes if you plan on basting and then drizzling on the cooked pork

  • Cheryl Hutto

    Wow. . I never take the time post but just want to say that I have never had pork tenderloin so good! Thank you…great site and work!

  • Mark Anderson

    Pork tenderloin has become one of my favorite meats: tender, fast cooking, fine w/ any sauce. Fixed this last night–came out great. The sauce is a keeper. I doubled the recipe and held some for today.


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