An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Grilled Pork Tenderloin with Garlic Ginger Marinade

The great thing about pork tenderloin is you can dress it up any way you like. We think you’ll love the results of this Asian-inspired tenderloin — decked out for any occasion.

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Cooking for 4 people


  • 1 2–3 lb pork tenderloin


  • ¾ cup soy sauce
  • 1 clove garlic, minced
  • ¾ tbsp. ground ginger
  • ¼ cup toasted sesame seed oil

Barbecue Sauce

  • 1 cup smoked hickory barbecue sauce
  • 1 clove garlic, minced
  • ¼ cup soy sauce
  • 1 tbsp. toasted sesame seed oil

1 Food Prep

Combine the ingredients for the marinade. Set aside ¼ cup of marinade for basting.

Place the tenderloin and marinade in a quart-size resealable plastic bag and marinate in refrigerator for 2 hours.*

*If time allows, marinating overnight is suggested.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquet

Method: Direct-Heat Grilling

Temp: 400°F (Medium Heat)

3 The Cook

  • Remove the tenderloin from refrigerator and discard marinade.

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly. 

  • Grill the tenderloin on a covered grill over medium heat, turning occasionally to prevent burning, about 15–20 minutes, or until cooked through. Baste with reserved marinade the last 5 minutes of grilling. The tenderloin is done, once it reaches an internal temperature of 145°F on a digital meat thermometer. 

  • Combine barbecue sauce, remaining soy sauce, sesame oil and garlic in a small pan and heat on the stove over medium heat until it begins to boil, about 4 minutes. Remove from heat and set aside. 

  • Remove the tenderloin from the grill and rest for 5–10 minutes.  

  • Slice diagonally and drizzle with the warm barbecue sauce mixture. 

  • Enjoy the smoky flavors! 

Recipe created by Dr. Rich Davis on behalf of Kingsford® Charcoal. 

For safe meat preparation, reference the USDA website.

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