Adobo-style Grilled Pork Tenderloin

This Adobo-style Grilled Pork Tenderloin is so simple and flavorful, it will become a go-to at your house! Marinated in garlic, vinegar and soy sauce, it can be prepared on the grill or in the oven.

They say “if it ain’t broke don’t fix it,” but grammar issues aside, who are ‘they’? And do they like to cook? Because, clearly, this mantra does not apply in the kitchen.

We all have our favorites, those stand-by recipes that we turn to because it’s tried and true, because it “ain’t broke.” For me, one of them is a recipe that is the most popular here on my site – Grilled Balsamic-Garlic Crusted Pork Tenderloin.

I’ve heard from so many of you that this has become a favorite for your family, too, and that means so much to me! So if you have tried that recipe, then I have a variation that I may say I love even more, if that is at all possible.

Adobo-style Grilled Pork Tenderloin 

I was preparing my standby the other evening when I realized that one of the reasons I love the marinade so much is that it uses a combination of garlic and vinegar – ingredients that are well loved in Filipino cooking. So I thought I would give it an upgrade to reflect Filipino Adobo flavors.

Cider vinegar, lots of garlic, and a well flavored soy sauce (see the recipe for the brand I personally love) combine in a flavorful marinade that works so well with pork tenderloin. And in case you’re wondering, you can definitely use it on other meats as well. I tried it recently with turkey tenderloins, and that was just as delicious!

This Filipino pork tenderloin recipe can be either grilled or seared and roasted in the oven. If you’re familiar with my other pork tenderloin recipes, then you’ll know I always love to make more than one – having leftovers is the best part! You can throw it in burritos, wraps, chili, and so much more. Cook once, eat twice!

More Pork Recipes You’ll Love

How to Make Beer Bratwurst from Scratch
Grilled Balsamic-Garlic Crusted Pork Tenderloin
Roast Pork Loin with Balsamic, Dijon & Thyme
Indonesian Pork Tenderloin
Slow Cooker Stout Pulled Pork
Chipotle Pulled Pork Bruschetta with Queso Fresco
Filipino Chicken and Pork Adobo

Adobo-style Grilled Pork Tenderloin

This Adobo-style Grilled Pork Tenderloin is so simple and flavorful, it will become a go-to at your house! Marinated in garlic, vinegar and soy sauce, it can be prepared on the grill or in the oven. The marinade also works beautifully on turkey tenderloin and chicken!

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Course Dinner, Main Course

Cuisine Filipino

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Marinating Time 20 minutes minutes

Servings 6 servings

Calories 820kcal

Author Liren Baker

Ingredients

• ▢ 8 garlic cloves finely minced or crushed
• ▢ 3 tablespoons cider vinegar
• ▢ 2 tablespoons soy sauce see notes
• ▢ 2 1/2 teaspoons coarse salt
• ▢ 1/2 teaspoon freshly ground pepper
• ▢ 2 tablespoons olive oil
• ▢ 2 pork tenderloins about 1¼ pounds each
• ▢ 2 tablespoons canola oil only if preparing in oven

COOK MODEPrevent your screen from going dark

Instructions

• Stir together garlic, cider vinegar, soy sauce, salt, pepper, and olive oil in a small bowl. Marinate the pork for at least 20 minutes, or, ideally, overnight. See notes.

Grill preparation:

• Preheat the grill to medium-high heat. Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Let it rest about 5-10 minutes before slicing.

Oven preparation:

• Preheat oven to 400° F.
• Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.
• Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 5-10 minutes before slicing.

Notes

Soy Sauce: I like Silver Swan Soy Sauce, which can be found at most Asian markets.

Pressed for time? No worries! When I'm in a time crunch, I like to use a fork to poke wholes into the pork tenderloin, which helps the marinade penetrate the meat.

Nutrition

Calories: 820kcal | Carbohydrates: 2g | Protein: 126g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 393mg | Sodium: 1620mg | Potassium: 2405mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 6mg

Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante