Easy Game Day Pork Tenderloin
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Easy Game Day Pork Tenderloin is perfect for tailgating or any large party! Juicy and flavorful, this spice-rubbed pork tenderloin recipe is hands-down our family’s favorite way to prepare pork tenderloins.
Tenderloin tips
The pork tenderloin cut, also called pork fillet or Gentleman’s Cut, is long and thin. It is very tender. Pork tenderloin is lean. Because it’s lean, it will become dry and chewy if it’s overcooked. The National Pork Board recommends cooking chops, roasts, loins, and tenderloin to an internal temperature of 145° F, followed by a three-minute rest. I recommend getting a meat thermometer to accurately check the internal temperature.
Prep this and refrigerate up to 24 hours before you cook it. Slice and serve ‘as is’ or as serve with buns as sliders. It is good hot or cold. The recipe serves a crowd with four tenderloins. You can adjust that quantity and cut down or double if needed. I still use the same amount of marinade when I cut down the number of tenderloins. Serve with rolls and Zesty Mayonnaise
Easy Game Day Pork Tenderloin
Easy to prepare, most of the ‘work’ of this Easy Game Day Pork Tenderloin is done by the marinade in the refrigerator leaving you to take all the credit with little actual work. Grill time will vary depending on the size of the loin and the temperature of your grill, but 5 to 6 minutes on each side is standard. Use a thermometer to test doneness. Overcooked pork tenderloin loses so much flavor and that tender texture if overcooked.
We love this with biscuits or with rolls and a side. It’s even tasty on sandwiches if you have leftovers.
For early game tailgating, here a great collection of breakfast casseroles that you simply can’t miss!
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Easy Game Day Pork Tenderloin
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Save To Your Recipe BoxIngredients
MARINADE
- 16 ounces Italian dressing
- ¼ cup Worcestershire sauce
- 4 Tablespoons brown sugar
- 1 Tablespoon minced garlic
- 1 teaspoon red pepper
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 4 2 pound each pork tenderloins
Sauce
- 2.5 cups brown sugar
- 1 cup white vinegar
- 2 Tablespoons chili powder
- 2 Tablespoons black pepper
- 1 Tablespoon red pepper
- 1 teaspoon garlic powder
- ¼ cup Worcestershire sauce
Instructions
Marinade
- Combine marinade ingredients: large bottle of Italian dressing, ¼ cup Worcestershire sauce, 4 Tablespoons brown sugar, 1 Tablespoon minced garlic, 1 teaspoon red pepper, 1 teaspoon black pepper, and 1 teaspoon onion powder
- Put tenderloins and marinade in a sealed container or ziptop bag. Marinate at least 30 minutes up to 24 hours; rotating occasionally. Grill over a medium fire (350 degrees) 5 to 6 minutes rotating once then another 5 to 6 minutes on the second side. Check meat, when a meat thermometer registers 145°F at the thickest portion it is done. Remove tenderloin and allow to rest before cutting. Serve with the following sauce.
SAUCE
- Combine the brown sugar, white vinegar, chili powder, black pepper, red pepper, garlic powder, and Worcestershire sauce in a saucepan. Whisk to combine.
- Heat the sauce ingredients just until it begins to boil. Turn the heat off and allow to sit until the meat is ready. You can pour over tenderloins or serve in a bowl for dipping.
Nutrition
This was delicious and cooked up perfectly! I loved having it mostly finished in advance & just having to slice for sandwiches.
What a fantastic idea for game day! I love the addition of Worcestershire here.
Pork tenderloins are one of my favorite easy things to cook. Your seasoning in this recipe is on point! We absolutely loved it and I’ll be using this recipe, again.
Can you please clarify the amounts in the sauce part of the recipes? They are not clearly posted but listed as numbered instructions. Thank you and it looks yummy! Would like to try!
I have it fixed now. You may need to clear your browser if it doesn’t come up correctly. Thanks for letting me know it was wonky.
Can you please clarify the amounts in the sauce part of the recipes? They are not clearly posted but listed as numbered instructions. Thank you and it looks yummy! Would like to try!
I was just wondering if I could cook this in the oven and have the same result? I am not good with the grill…
It should be pretty close. It won’t have that grilled/smokey flavor. You could put 1/4 tsp liquid smoke in marinade. If you have a thermometer that you can leave in the pork as it cooks, you might do that because the time may be a little different. I’d also rotate, turn the loin half way through the cooking process.