Philippine Grilled Pork Tenderloin is one of my favorite dishes to make when I want something truly special for my family. The meat comes out so tender and flavorful, with a beautiful char from the grill that just makes everyone smile.
What makes this recipe so wonderful is the simple but magical marinade of soy sauce, garlic powder, and a hint of red pepper that really brings out the best in the pork. The key is slicing those medallions nice and thin so they cook quickly and soak up all those delicious flavors.
I love serving this at family gatherings because it’s the kind of dish that brings people together around the table, sharing stories and laughter. There’s something about grilled pork that makes any meal feel like a celebration, and my grandchildren always ask for seconds.
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Philippine Grilled Pork Tenderloin
Ingredients
- 2 pound Pork
- 0.75 cup Distilled
- 0.5 cup Soy Sauce Made From Soy
- 2 tablespoon Garlic Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Red Pepper
Instructions
- Cut the pork into 1/2 inch thick medallions.
- You should have about 12 slices.
- Mix together the vinegar, soy sauce, garlic and pepper.
- Add the pork slices and let marinade 4 to 5 hours (or overnight) in the refrigerator, turning occasionally.
- Preheat the broiler.
- Broil the medallions 7 minutes on each side about 4 inces from the flame.
- (These are also delicious on a grill; cook over a medium fire 5 minutes on each side, then 10 minutes covered.).
- While the pork is cooking, bring the marinade to a boil in a small saucepan, add the hot pepper flakes, then reduce by one quarter.
- Strain and serve as a dipping sauce with the meat.
