Key attribute of grilled pork tenderloin
Pork Loin and tenderloin are the two different parts cut from the animal. Tenderloin is long, thin, and boneless. It is a cut of the meat from the muscles running along the backbone. On the other hand, the loin is broad and thick which can be cut in steak size.
The tenderloin contains less fat (around 3.5g per 100g) and a rich source of protein. It is recommended not to consume it on a regular basis as it can raise the cholesterol level in your body.
So go for that one extra mile jogging or hit the gym if you’re a pork lover and have it a few times in a week.
I recommend fresh not frozen
I would definitely recommend a fresh cut tenderloin as this recipe demands one. So when you are up to cooking this magical recipe, reach to your meat vendor or shop nearby. The morning hours are ideal to grab a fresh piece for that perfectly grilled pork tenderloin. I find it a bit cheaper that way!
If you like the packaged one from the supermarket, then it’ll too sum up to be yummy in the final outcome.
The pork tenderloin marinade
Here I’ll begin with a ½ – 1 pound (approx 450g) of tenderloin. To get the softest and tender grilled meat rub it with extra virgin olive oil. You can also use other vegetable oil but I highly recommend extra virgin.
Now for the seasoning use salt, pepper, garlic powder, steak rub or Italian seasoning & lemon juice. Make sure every part of the meat is covered with the spices. Leave the pork tenderloin marinade for at least 3 hours.
Quick Tip: For the marinade avoid using anything that contains sugar e.g. honey, maple syrup, brown sugar, etc. It easily burns during the seasoning process in the grill.
Now it’s time to raise the flames
If you’ve tried your hands on this before, then you’ll get a perfectly grilled pork tenderloin within 15 minutes. As a result, it makes for a crunchy outside and soft & juicy inside. Here’s what you need to follow:
- Preheat the grill to a maximum temperature of 400 degrees F if you’re using a gas or propane grill. If you’re using open charcoal grill make sure to add as much charcoal as possible. It keeps the heat intact.
Quick Tip: I personally don’t recommend a grill pan but you can use one if you don’t have a proper grill.
- Now place the tenderloin on the high heat side of the grill. Grill all four sides for 1 & ½ – 2 minutes at least. In case of gas grill keep the lid closed between flipping.
- In this step move the tenderloin over the side of the grill with low heat. Now grill the larger side of the meat for approx 5 minutes. Here the catch is you will grill on the four sides but two sides will end up being flatter.
- Check the meat at regular intervals. You can use a fork to check if it’s properly cooked or not. Make sure not to keep one side of the meat on the grill for too long. You definitely don’t want to gorge on a slice of burnt meat.
Quick Tip: You can use a thermometer to check the internal temperature of the meat.
A couple of more minutes on the grill and you get the reward for your hard work. The juiciest grilled pork tenderloin is ready to serve. You can add a little barbecue sauce to garnish!
Grilled Pork Tenderloin
- 1 lb Tenderloin (approx weight)
- 3-4 tsp Olive oil extra virgin
- 1 Lemon - for the juice
- Steak rub or Italian Sesoning
- Salt and pepper
- Garlic Powder (optional)
- Rub the pork fillet with extra virgin olive oil.
- For the seasoningadd lemon juice, garlic powder, steak rub and apply thoroughly on the tenderloin.
- Lightly add salt and pepper as per taste.
- It's time to refrigerate the marinade for at least an hour or up to 3 hours.
- Preheat your grill to 400 degrees F. Remove the tenderloin from the marinade, remove any excess shallot and set aside. Place the tenderloin on the grill.
- Grill for 2-3 minutes per side before rotating.After that grill the larger side of the meat for 5 minutes. Keep the lid closed while flipping.
- Continue cooking and rotating on the grill until the internal temperature of the tenderloin reads 145 degrees F. Remove from the grill and allow to rest for 5-10 minutes.
- Allow it cool for 5 minutes and serve.
- As I said charcoal or gas grill is the best option for this recipe.
- Preheat a griddle with the grill on high. A grill basket does not need to be preheated.
- Cook the meat over a medium grill
- This is one of the recipes where the lid needs to be closed while flipping the pork fillet, when the internal temp reaches 140-150 Celsius it’s nicely done.
This is a general nutrition chart for one serving. The number of servings is stated above and is my estimate of the normal serving size for this recipe. The above nutritional information is estimated and may vary from the actual results you have. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average user.