Sarasota's Sweet and Spicy Pork Tenderloin

Prep Time
Cook Time
4h 20m
Ready In

"This is by far my favorite way to prepare pork tenderloin. The marinade is just so good. This is definitely a recipe that is best on an outdoor grill. But an inside grill pan will work just as well. I think I have shared this recipe with more than any other of my recipes."

Original recipe yields 8 servings


  • Serving Size: 1 (121.8 g)
  • Calories 236.8
  • Total Fat - 13 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 41.2 mg
  • Sodium - 1305.4 mg
  • Total Carbohydrate - 13.3 g
  • Dietary Fiber - 0.4 g
  • Sugars - 9.7 g
  • Protein - 17.4 g
  • Calcium - 17 mg
  • Iron - 0.9 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0 mg

Step 1

Marinade ... Add everything to a large ziplock bag or a small non-reactive (glass) baking dish and mix well. Add the tenderloins and make sure to coat them well with the marinade. Refrigerate and marinate at least 4 hours, however all day is preferred or even over night.

Step 2

Grill ... Medium high heat for 20-30 minutes. Make sure to use a meat thermometer. I like my pork pink and juicy, so I remove it around 140, it will continue to cook after it is removed from the heat. The temp will rise to 145 which is perfect for me.

Step 3

Serve ... Slice after it has rested at least 5-10 minutes. ENJOY!

Tips & Variations

No special items needed.


I made this the other night out on the grill. It's getting a little chilly for grilling but I decided that I better make it before the snow flies. I marinated the pork for a full 24 hours and it was really delicious. I loved the flavor of the marinade throughout the meat and I will use it again most definitely.

(30 Nov 2012)


This was a lovely pork. I marinated it for close to two days. Used fresh herbs from the garden instead of dried. I did use the 12 garlic as listed & this added a very nice flavor. I grilled in advance using the 15mins then warmed up to serve. The pork was grilled to perfection. I will be using this recipe often over the summer.

review by:
(23 May 2012)