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These Hoisin-Glazed Grilled Pork Tenderloin Bowls are truly the ultimate summer dinner. With a make-ahead marinade and build-your-own bowl format — coupled with tremendous grilled flavor — it’s a recipe that I know will quickly become a staple in your house. And that’s what #DDGrillWeek2026 is all about!
What makes these bowls so special is the two-for-one sauce that doubles as a marinade and glaze. By reserving some of the marinade before it touches the raw pork, you get a flavorful sauce that caramelizes on the grill and also works perfectly for drizzling over the bowls at the end. And it just has layers upon layers of flavor. The hoisin sauce brings sweetness and depth, the grill adds smokiness, and a trio of fresh garlic, ginger, and sriracha add a little kick. Paired with simple grilled broccolini and rice, the result is a bowl that feels bold in flavor but still easy enough for a weeknight.
It has also quickly become one of my favorite recipes to make whenever we have guests over. I love that I can prep the pork hours in advance so that once everyone arrives, the grill can do its thing and I can hang out on the patio with my friends and a glass of wine!
Ingredients:
- Hoisin Sauce
- Coconut Sugar
- Tamari
- Sriracha
- Rice Wine Vinegar
- Avocado Oil
- Toasted Sesame Oil
- Garlic Cloves
- Fresh Ginger
- Pork Tenderloins
- Kosher Salt
- Freshly Ground Black Pepper
- Broccolini
- Cooked Jasmine Rice
- Toasted Sesame Seeds
- Scallions
Step-by-Step:
step one: make the marinade
In a medium bowl, combine the hoisin sauce, coconut sugar, tamari, sriracha, rice wine vinegar, avocado oil, sesame oil, garlic, and ginger. Whisk until smooth and well combined. Spoon 1/2 cup of the sauce into a small bowl and reserve for glazing and drizzling later.
step two: marinate the pork
Place the pork tenderloins in a zip-top bag or shallow dish and pour the remaining marinade over the pork, turning to coat. Cover and refrigerate for at least 4 hours, or up to 24 hours.
step three: prep the pork for grilling
Remove the pork from the marinade, shaking off the excess, and transfer to a clean platter. Sprinkle all over with salt and pepper.
step four: preheat the grill
Heat a grill to medium-high heat (350°F to 400°F) and oil the grill grates. To do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, as this can cause flare-ups.
step five: grill the pork
Using tongs, place the pork on the grill. Close the grill and cook for 5 to 7 minutes, then flip.
step six: add the broccolini to the grill
Meanwhile, toss the broccolini with the avocado oil and a pinch of salt. Place on the grill and cook, turning occasionally, until tender and lightly charred, 4 to 6 minutes. Transfer to a platter.
step seven: finish the pork
During the last few minutes of cooking, brush the pork with about 1/3 cup of the reserved hoisin sauce, turning once or twice so it caramelizes evenly. Save the remaining sauce for drizzling over the bowls. Continue to cook, covered, until a meat thermometer inserted into the thickest part registers 145°F to 150°F 5 to 8 minutes more.
step eight: heat the reserved marinade
Meanwhile, put the remaining reserved marinade in a small saucepan over medium-low heat on the stovetop to warm up while you finish the pork.
step nine: let the pork rest
Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
step ten: slice and serve
Slice the pork into rounds and serve over bowls of rice with the grilled broccolini. Drizzle with the remaining hoisin sauce and garnish with sliced scallions and toasted sesame seeds, if desired.
Recipe FAQs:
Yes! You can use soy sauce if you’re not gluten-free. Coconut aminos will also work but they’re a little sweeter and richer than tamari.
If you don’t already own a meat thermometer, get one! It doesn’t need to be anything too expensive or fancy, but it will make such a difference whenever you’re cooking meat. Just stick the probe in the thickest part of the tenderloin. Once it reaches between 140°F and 145°F, remove it from the grill to let it rest!
I can’t wait for y’all to make this grilling entrée all summer long! Share a photo on social and tag me @thedefineddish so I can see what you make!
looking for more grilling recipes? try my latest!
Grilled Green Goddess Chicken Thighs with Summer Salad
Grilled Ribeye Tacos with Crispy Cheese Tortillas
Chipotle-Coffee Smoked Chuck Roast
Jalapeño Cheddar Turkey Burgers
Hoisin-Glazed Grilled Pork Tenderloin Bowls
Ingredients
For the Marinade:
- 1/2 cup hoisin sauce
- 3 tablespoons coconut sugar
- 2 tablespoons tamari
- 2 tablespoons sriracha
- 2 tablespoons rice vinegar
- 1 tablespoon avocado oil, plus more for grilling
- 1 tablespoon toasted sesame oil
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
For the Pork Tenderloins:
- 2 pork tenderloins, about 1 pound each, silver skin removed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For Serving:
- 2 bunches broccolini, about 8 ounces, trimmed
- 1 tablespoon avocado oil
- 1/2 teaspoon kosher salt
- 3 cups prepared jasmine rice, for serving
- toasted sesame seeds, for serving (optional)
- 2 scallions, thinly sliced, for serving (optional)
Instructions
- In a medium bowl, combine the hoisin sauce, coconut sugar, tamari, sriracha, rice vinegar, avocado oil, sesame oil, garlic, and ginger. Whisk until smooth and well combined. Spoon 1/2 cup of the sauce into a small bowl and reserve for glazing and drizzling later.
- Place the pork tenderloins in a zip-top bag or shallow dish and pour the remaining marinade over the pork, turning to coat. Cover and refrigerate for at least 4 hours, or up to 24 hours.
- Remove the pork from the marinade, shaking off the excess, and transfer to a clean platter. Sprinkle all over with the salt and pepper.
- Heat a grill to medium-high heat (350°F to 400°F) and oil the grill grates. To do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, as this can cause flare-ups.
- Using tongs, place the pork on the grill. Close the grill and cook for 5 to 7 minutes, then flip.
- Meanwhile, toss the broccolini with the avocado oil and a pinch of salt. Place on the grill and cook, turning occasionally, until tender and lightly charred, 4 to 6 minutes. Transfer to a platter.
- During the last few minutes of cooking, brush the pork with about 1/3 cup of the reserved hoisin sauce, turning once or twice so it caramelizes evenly. Save the remaining sauce for drizzling over the bowls. Continue to cook, covered, until a meat thermometer inserted into the thickest part registers 145°F to 150°F 5 to 8 minutes more.
- Meanwhile, put the remaining reserved marinade in a small saucepan over medium-low heat on the stovetop to warm up while you finish the pork.
- Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
- Slice the pork into rounds and serve over bowls of rice with the grilled broccolini. Drizzle with the remaining hoisin sauce and garnish with sliced scallions and toasted sesame seeds, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
