Ingredients:

  • 1/2 cup (110g) brown sugar, packed
  • 1/3 cup (80ml) soy sauce
  • 2 tbsp (30ml) olive oil
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (15ml) lemon juice
  • 3 cloves (15g) garlic, minced
  • 1/2 tsp (3g) black pepper
  • 1/4 tsp (1.5g) salt
  • 2 lbs (900g) pork tenderloin, trimmed of silver skin

Instructions:

  1. Whisk together the brown sugar, soy sauce, olive oil, Dijon mustard, lemon juice, garlic, pepper, and salt in a bowl until the sugar is mostly dissolved.
  2. Place the trimmed pork tenderloins in a Ziploc bag and pour the marinade over the meat, ensuring every inch is coated.
  3. Refrigerate the pork in the marinade for at least 4 hours (minimum 2, maximum 24).
  4. Prepare the grill for two-zone cooking: ignite one side to medium-high heat and leave the other side off or on low.
  5. Remove pork from the marinade and let it sit for 5 minutes to remove excess surface liquid.
  6. Place the pork on the hot side of the grill. Sear for 3-4 minutes per side until a mahogany-colored crust forms.
  7. Move the tenderloins to the indirect (cool) side of the grill. Close the lid and cook for another 10-15 minutes.
  8. Use a meat thermometer to monitor internal temperature; remove the pork when it is 5 degrees below your target temperature to account for carry-over cooking.