Ingredients:

  • 2 lbs pork tenderloin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 2 cloves minced garlic
  • 1/2 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard

Instructions:

  1. Pat the pork tenderloin dry with paper towels and rub the salt, pepper, garlic powder, and smoked paprika evenly across all sides.
  2. Combine olive oil, apple cider vinegar, soy sauce, and minced garlic in a bag. Add the pork and massage the liquid into the meat.
  3. Refrigerate the pork in the marinade for at least 2 hours (up to 24 hours).
  4. Preheat your grill to medium-high heat (approximately 400°F / 200°C).
  5. Place the tenderloin on the grill and leave undisturbed for 3–5 minutes per side, rotating every few minutes to ensure even browning and a deep brown crust.
  6. Once the internal temperature reaches 130°F (54°C), generously brush the BBQ sauce (made from ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and Dijon mustard) over the meat.