Grilled Pork Tenderloin with Seasoned Rice
Juicy BBQ grilled pork tenderloin served over savoury teriyaki and hoisin seasoned rice with sweet corn and peas. An easy, flavourful family dinner.
This grilled pork tenderloin with seasoned rice is an easy, flavourful dinner that’s perfect for busy weeknights. The pork is rubbed with Kinder’s Cowboy Butter Seasoning, or your favourite BBQ rub, then grilled until beautifully browned and juicy.
The sliced pork is served over fluffy rice seasoned with teriyaki sauce, soy sauce, hoisin sauce and beef stock. Sweet corn and green peas bring everything together for a simple, satisfying pork tenderloin and rice dinner the whole family will enjoy.
Easy BBQ Pork with Savoury Rice
This grilled pork tenderloin with seasoned rice combines juicy BBQ pork with flavourful teriyaki and hoisin rice, sweet corn and green peas. Simple ingredients, big flavour.
Why You’ll Love It
• Juicy and tender: BBQ grilled pork with a delicious seasoned crust.
• Flavourful rice: Beef stock, teriyaki, soy sauce and hoisin add rich, savoury flavour.
• Easy family dinner: Simple ingredients and very little fuss.
When to Serve It
Perfect for easy weeknight dinners, summer BBQs or casual family meals. The rice cooks while the pork grills, making dinner simple and satisfying.
How to Make Grilled Pork Tenderloin
Season the pork: Pat the pork tenderloin dry and rub lightly with olive oil. Coat generously with Kinder’s Cowboy Butter Seasoning or your favourite BBQ rub.
Preheat the BBQ: Heat the grill to medium-high, approximately 400–425°F (205–220°C).
Grill the pork: Place the tenderloin on the BBQ and grill for 15–25 minutes, turning every 4–5 minutes for even browning. Cook until the thickest part reaches an internal temperature of 145°F (63°C).
Rest and slice: Remove the pork from the grill and let it rest for 5–10 minutes to keep the juices inside. Slice into thick, tender medallions.
How to Make the Seasoned Rice
The Secret to Flavourful Teriyaki Seasoned Rice
The secret to this grilled pork tenderloin with seasoned rice is cooking the white rice in beef stock, teriyaki sauce, soy sauce and hoisin sauce instead of plain water. This simple combination adds a rich, savoury flavour with just a touch of sweetness.
Prepare the rice: Combine white rice, beef stock, teriyaki sauce, soy sauce and hoisin sauce in a saucepan. Bring to a boil, cover and simmer on low for 15–18 minutes, or until tender. Adjust the liquid and cooking time for your rice variety.
Add the vegetables: Stir in frozen corn and peas during the last few minutes of cooking. Cover until heated through.
Tips for Grilled Pork Tenderloin and Seasoned Rice
Rest before slicing. Give the grilled pork tenderloin 10 minutes on a clean cutting board, then slice and serve over the warm rice.
Use a meat thermometer. Check the thickest part of the tenderloin rather than relying on grilling time alone.
Watch the browning. If the BBQ rub darkens quickly, move the pork to a cooler area of the grill to finish cooking.
Measure the rice liquid. Count the teriyaki, soy and hoisin sauces toward the total liquid recommended on your rice package.
Go easy on salt. Reduced-sodium beef stock helps balance the salty sauces and BBQ seasoning.
Finish the rice while the pork rests. Heat the cooked rice, frozen corn and peas in a non-stick frying pan with a splash of water until hot throughout.
Real Kitchen Tip
For juicy BBQ grilled pork tenderloin, don’t rely on cooking time alone. A meat thermometer makes all the difference, especially since tenderloins vary in thickness. Let the pork rest before slicing, and keep the teriyaki seasoned rice warm while it rests. The beef stock, hoisin and soy sauce give the rice plenty of flavour, so taste before adding any extra salt.
Grilled Pork Tenderloin with Seasoned Rice
Equipment
- BBQ grill
- Meat thermometer
- – BBQ tongs
- Medium saucepan with lid
- – Large frying pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board
- Sharp kitchen knife
Ingredients
For the Grilled Pork Tenderloin
- 1 pork tenderloin approximately 1½ lb (680 g), silver skin removed
- 1 tablespoon olive oil
- 1 –2 tablespoons Kinder’s Cowboy Butter Seasoning or your favourite BBQ rub
For the Seasoned Rice
- 1 cup uncooked long-grain white rice
- 2 tablespoons teriyaki sauce
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1¾ cups beef stock preferably reduced-sodium, adjusted as noted below
- ½ cup frozen sweet corn
- ½ cup frozen green peas
- Small splash of water as needed when reheating the rice
- 2 green onions sliced, for optional garnish
- The stock and sauces together provide 2 cups of cooking liquid. Adjust the stock quantity if your rice package recommends a different amount.
Instructions
- Preheat the grill. Heat the BBQ to medium-high, about 400–425°F (205–220°C). Clean and lightly oil the grates.
- Start the seasoned rice. Check the liquid quantity recommended on your rice package. Combine the teriyaki sauce, soy sauce and hoisin sauce, then add enough beef stock to reach that total. If your rice requires 2 cups of liquid, use 1¾ cups stock plus the sauces.
- Cook the rice. Add the rice and measured liquid to a saucepan. Bring to a boil, cover and reduce the heat to low. Cook according to the package directions until tender. Remove from the heat and let stand, covered, for 5 minutes, then fluff with a fork.
- Season the pork. While the rice cooks, remove any silver skin from the pork tenderloin and pat dry. Rub with the olive oil, then coat evenly with the BBQ seasoning.
- Grill the pork tenderloin. Place the pork on the preheated grill. Cook for approximately 15–25 minutes, turning every 4–5 minutes for even browning. Check the thickest part with a meat thermometer; it should reach 145°F (63°C). If the outside browns too quickly, move the pork to a cooler part of the grill to finish cooking.
- Rest the pork. Transfer to a clean cutting board and rest for 10 minutes before slicing.
- Finish the rice and vegetables. While the pork rests, transfer the cooked rice to a large non-stick frying pan over medium heat. Stir in the frozen corn and peas with a small splash of water. Cook for 4–6 minutes, stirring gently, until the vegetables are hot throughout.
- Slice and serve. Slice the rested pork into medallions. Divide the seasoned rice among four plates, arrange the pork over the rice and sprinkle with the optional sliced green onions.