If you’re looking for an easy, high-protein crock-pot meal packed with seasonal vegetables and bold flavor, this recipe is about to become a weeknight favorite. It’s truly a “dump it in and let it cook” kind of dinner — perfect for busy days when you want something nourishing without spending hours in the kitchen.

One of my favorite things is coming home after a long day in the field to a warm, hearty meal already waiting. This slow cooker recipe does all the heavy lifting for you. And if you’re craving a stovetop version instead, you can absolutely make it in a Dutch oven — just keep in mind the cooking time will be a bit shorter.

Not only is this meal incredibly simple to prepare, but it’s also loaded with protein, nutrient-dense seasonal veggies, and comforting flavor the whole family will love. Even my little kiddos cleaned their plates, which always feels like a win.

If you make this recipe, I’d love to hear what you think — leave a comment below and let me know how it turned out!

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These Hoisin-Glazed Grilled Pork Tenderloin Bowls are truly the ultimate summer dinner. With a make-ahead marinade and build-your-own bowl format — coupled with tremendous grilled flavor — it’s a recipe that I know will quickly become a staple in your house. And that’s what #DDGrillWeek2026 is all about!

What makes these bowls so special is the two-for-one sauce that doubles as a marinade and glaze. By reserving some of the marinade before it touches the raw pork, you get a flavorful sauce that caramelizes on the grill and also works perfectly for drizzling over the bowls at the end. And it just has layers upon layers of flavor. The hoisin sauce brings sweetness and depth, the grill adds smokiness, and a trio of fresh garlic, ginger, and sriracha add a little kick. Paired with simple grilled broccolini and rice, the result is a bowl that feels bold in flavor but still easy enough for a weeknight. 

It has also quickly become one of my favorite recipes to make whenever we have guests over. I love that I can prep the pork hours in advance so that once everyone arrives, the grill can do its thing and I can hang out on the patio with my friends and a glass of wine!

Ingredients:

• Hoisin Sauce
• Coconut Sugar
• Tamari
• Sriracha
• Rice Wine Vinegar
• Avocado Oil
• Toasted Sesame Oil
• Garlic Cloves
• Fresh Ginger
• Pork Tenderloins
• Kosher Salt
• Freshly Ground Black Pepper
• Broccolini
• Cooked Jasmine Rice
• Toasted Sesame Seeds
• Scallions

Step-by-Step:

step one: make the marinade

In a medium bowl, combine the hoisin sauce, coconut sugar, tamari, sriracha, rice wine vinegar, avocado oil, sesame oil, garlic, and ginger. Whisk until smooth and well combined. Spoon 1/2 cup of the sauce into a small bowl and reserve for glazing and drizzling later.

step two: marinate the pork

Place the pork tenderloins in a zip-top bag or shallow dish and pour the remaining marinade over the pork, turning to coat. Cover and refrigerate for at least 4 hours, or up to 24 hours.

step three: prep the pork for grilling

Remove the pork from the marinade, shaking off the excess, and transfer to a clean platter. Sprinkle all over with salt and pepper.

step four: preheat the grill

Heat a grill to medium-high heat (350°F to 400°F) and oil the grill grates. To do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, as this can cause flare-ups.

step five: grill the pork

Using tongs, place the pork on the grill. Close the grill and cook for 5 to 7 minutes, then flip.

step six: add the broccolini to the grill

Meanwhile, toss the broccolini with the avocado oil and a pinch of salt. Place on the grill and cook, turning occasionally, until tender and lightly charred, 4 to 6 minutes. Transfer to a platter.

step seven: finish the pork

During the last few minutes of cooking, brush the pork with about 1/3 cup of the reserved hoisin sauce, turning once or twice so it caramelizes evenly. Save the remaining sauce for drizzling over the bowls. Continue to cook, covered, until a meat thermometer inserted into the thickest part registers 145°F to 150°F 5 to 8 minutes more.

step eight: heat the reserved marinade

Meanwhile, put the remaining reserved marinade in a small saucepan over medium-low heat on the stovetop to warm up while you finish the pork.

step nine: let the pork rest

Transfer the pork to a cutting board and let rest for 5 minutes before slicing.

step ten: slice and serve

Slice the pork into rounds and serve over bowls of rice with the grilled broccolini. Drizzle with the remaining hoisin sauce and garnish with sliced scallions and toasted sesame seeds, if desired.

Recipe FAQs:

I can’t wait for y’all to make this grilling entrée all summer long! Share a photo on social and tag me @thedefineddish so I can see what you make!

looking for more grilling recipes? try my latest!

Grilled Green Goddess Chicken Thighs with Summer Salad

Grilled Ribeye Tacos with Crispy Cheese Tortillas

Jalapeño Cheddar Turkey Burgers

Print

Hoisin-Glazed Grilled Pork Tenderloin Bowls

Course Main Course

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 4 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 4

Calories 639kcal

Author Alex Snodgrass

Ingredients

For the Marinade:

• 1/2 cup hoisin sauce
• 3 tablespoons coconut sugar
• 2 tablespoons tamari
• 2 tablespoons sriracha
• 2 tablespoons rice vinegar
• 1 tablespoon avocado oil, plus more for grilling
• 1 tablespoon toasted sesame oil
• 3 garlic cloves, minced
• 1 teaspoon grated fresh ginger

For the Pork Tenderloins:

• 2 pork tenderloins, about 1 pound each, silver skin removed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For Serving:

• 2 bunches broccolini, about 8 ounces, trimmed
• 1 tablespoon avocado oil
• 1/2 teaspoon kosher salt
• 3 cups prepared jasmine rice, for serving
• toasted sesame seeds, for serving (optional)
• 2 scallions, thinly sliced, for serving (optional)

Instructions

• In a medium bowl, combine the hoisin sauce, coconut sugar, tamari, sriracha, rice vinegar, avocado oil, sesame oil, garlic, and ginger. Whisk until smooth and well combined. Spoon 1/2 cup of the sauce into a small bowl and reserve for glazing and drizzling later.
• Place the pork tenderloins in a zip-top bag or shallow dish and pour the remaining marinade over the pork, turning to coat. Cover and refrigerate for at least 4 hours, or up to 24 hours.
• Remove the pork from the marinade, shaking off the excess, and transfer to a clean platter. Sprinkle all over with the salt and pepper.
• Heat a grill to medium-high heat (350°F to 400°F) and oil the grill grates. To do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, as this can cause flare-ups.
• Using tongs, place the pork on the grill. Close the grill and cook for 5 to 7 minutes, then flip.
• Meanwhile, toss the broccolini with the avocado oil and a pinch of salt. Place on the grill and cook, turning occasionally, until tender and lightly charred, 4 to 6 minutes. Transfer to a platter.
• During the last few minutes of cooking, brush the pork with about 1/3 cup of the reserved hoisin sauce, turning once or twice so it caramelizes evenly. Save the remaining sauce for drizzling over the bowls. Continue to cook, covered, until a meat thermometer inserted into the thickest part registers 145°F to 150°F 5 to 8 minutes more.
• Meanwhile, put the remaining reserved marinade in a small saucepan over medium-low heat on the stovetop to warm up while you finish the pork.
• Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
• Slice the pork into rounds and serve over bowls of rice with the grilled broccolini. Drizzle with the remaining hoisin sauce and garnish with sliced scallions and toasted sesame seeds, if desired.

Nutrition

Calories: 639kcal | Carbohydrates: 59g | Protein: 52g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 2243mg | Potassium: 1033mg | Fiber: 2g | Sugar: 16g | Vitamin A: 87IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 3mg

Photography and styling by Eat Love Eats.

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