Ingredients:

  • 1.5 lb pork tenderloin, trimmed of silver skin
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp Sriracha
  • 1 tbsp lime juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper

Instructions:

  1. Pat the pork tenderloin dry with paper towels. Season lightly with black pepper and a pinch of salt. In a small bowl, whisk together the soy sauce, honey, Sriracha, lime juice, garlic, ginger, and paprika until the mixture is smooth and glossy.
  2. Preheat your grill to medium-high heat (approx. 400°F / 200°C). Place the tenderloin directly over the flames. Grill for 2-3 minutes per side, rotating frequently, until the exterior is a deep, mahogany-colored brown and develops a light char.
  3. Move the pork to the cooler side of the grill (indirect heat). Using a basting brush, generously coat the pork with the sweet and spicy glaze. Close the lid and cook for another 10-12 minutes, brushing on a fresh layer of glaze every 4 minutes until the sauce becomes tacky and caramelized.
  4. Remove the pork from the grill once the internal temperature reaches 145°F (63°C). Transfer to a cutting board and let it rest for 5-10 minutes to allow juices to redistribute.