Filipino BBQ Pork Tenderloin

Traditionally, Filipino BBQ marinade is used to make BBQ pork and chicken skewers, but it also tastes great on grilled pork tenderloin.

If you’re looking for a fun twist on grilled pork tenderloin, try marinating it with the flavors of the Philippines.

What is Filipino style pork barbecue?

When people refer to Filipino-style barbecue, they are usually referring to skewers of pork butt or chicken thighs that have been marinated in banana ketchup, lemon-lime soda, soy sauce and citrus juice. The marinade is also used as a basting sauce as the meat grills. 

When I appeared on BBQ Brawl on the Food Network, my team decided to grill up a Hawaiian feast. There is a large Filipino community in Hawaii, so I knew using my Filipino BBQ marinade recipe would be a good option.

Instead of making Filipino pork barbecue skewers, I used the marinade on pork tenderloins to make a heartier plate of food. I served it alongside a bed of Hawaiian Grilled Pineapple Cole Slaw. 

Above is a picture taken on the set of the actual plate that the judges tasted. Judge Carson Kressley said it was one of his favorite bites of the night.

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• Pork Tenderloin: One package contains two pork tenderloins. The tenderloin is a tender cut of meat that will grill up in about 20 minutes.
• Banana Ketchup: This is an important ingredient. It’s like tomato-based ketchup but is made with bananas. Surprisingly it doesn’t taste like bananas. You can purchase it on Amazon.
• Soy Sauce
• Lemon Lime Soda: Another important ingredient for Filipino BBQ. You can use regular or zero sugar.
• Brown Sugar: Light or dark is fine. I always use dark brown sugar because I like the richness of the added molasses.
• Rice Vinegar
• Citrus Juice: Traditional Filipino BBQ is made with calamansi juice. I generally use the juice of 1 orange and 3 limes. It gives it a tart and sweet balance.
• Fresh Garlic: You’ll need two garlic cloves peeled and minced.
• Fresh Ginger: Peel the ginger. Then mince it.
• Black Pepper

Substitutions: You can also make this dish with a pork loin. You'll just need to add a few more minutes to the cooking time. 

See the full recipe card below for servings and a full list of ingredients.

1. STEP ONE: When you open the package of pork tenderloin, you will see that there is a layer of silver skin on one side. Use a sharp knife to remove it.

2. STEP TWO: In a large mixing bowl, combine the barbecue marinade ingredients. Add the pork and marinate the meat in the refrigerator for about four hours.

3. STEP THREE: Set your grill up with two-zone cooking. One side should be set to medium heat, and the other side should be off or without coals. Place the marinated pork on the grill grates over the direct heat. (Save the marinade mix.) Grill for about 15 minutes flipping every five minutes or so.

TWO-ZONE COOKING: If you're using a gas grill, turn one burner onto medium and leave the other burners off. If you're using a charcoal grill, push the coals to one side. 

4. STEP FOUR: Once the tenderloin has a nice char on all sides. Move it to the indirect heat side of the grill. Cook the pork until it reaches an internal temperature of 145F degrees. The total grilling time will be around 20-25 minutes.

PRO TIP: Pork tenderloin is a lean meat, so it's important that you don't overcook it or it will dry out. The USDA recommends cooking pork to an internal temperature of 145F. The best way to check the temp, is to insert your meat thermometer through the end into the center of the meat. 

5. STEP FIVE: Place the saved marinade in a pot and place it on the grill or stovetop. Because it was exposed to raw meat, it needs to be cooked in order to be used as a glaze. Let it simmer for about 5 minutes.

6. STEP SIX: Once the pork has reached the proper internal temperature using an instant-read thermometer, remove it from the grill and let it rest.

7. STEP SEVEN: Slice the rested pork tenderloin into one-inch-thick slices.

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How to serve BBQ pork tenderloin

When you’re ready to serve up this Filipino pork BBQ recipe, add the slices to a plate, drizzle with the heated marinade and garnish with green onions. If you have extra sauce, you can serve it on the side as a dipping sauce.

These slices go great with my Hawaiian Grilled Pineapple Coleslaw. I served them together on BBQ Brawl on Food Network and one of the judges said it was one of his favorite bites of the night.

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Storage

If you have leftover pork, save it in an airtight container in the refrigerator for up to five days. You should also save the sauce. Leftover pork can also be frozen for up to six months.

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