Here is another guest post from my better half…this time on grilling pork tenderloin. This is a really affordable meat and everyone in my house likes it. Not sure why, but we call it “pork steak.” We call everything steak over here. We have picky eaters, so I guess we are always selling the kids on whatever we are having.
What you’ll need:
- Pork tenderloin (we’ve used both fresh from the butcher’s counter and the pre-packaged, vacuum-wrapped versions)
- Marinade
I prefer to soak my tenderloins in one of a couple of different marinades: Lupo’s Original Spiedies marinade or Stubb’s Pork marinade. Both are excellent.
Heat the grill to about 400°F and place the tenderloin on the grate. I try to put the thicker end toward the hottest part of the grill. Being mindful of aesthetics, I will always put some grill marks on the meat. During the grilling process, I will generously baste whatever marinade I’ve chosen for the pork. Beware, though, that marinades heavy in oil will cause the grill to flare up and could char the meat.
Pork is one of those meats that I prefer to cook a little longer. I will usually aim for a good medium-well. Somewhere in the 150 degree range is what I shoot for. Again, as with all the meat I grill, I will pull it from the grill before it hits this target temperature, knowing that the internal temperature is going to rise while it rests for 5-7 minutes before serving.
Once ready to serve, I cut the tenderloin in ¼ inch slices. Enjoy!
Pork Tenderloin is one of our favorites too! Our favorites are a bacon wrapped one with a blackberry sauce and a coffee rubbed one (I think that’s a Stephen Raichlen recipe)
You had me at bacon.