Dirty Dishes: Grilled Pork Tenderloin

As you know from my previous posts, my favorite way to prepare meat is on the grill.  Although Mother Nature has not been cooperating with grilling season, there is still no excuse to avoid the grill.

One of the easiest and tastiest things grilled is pork tenderloin.  The three things that you need to remember when grilling pork tenderloin, or any type of meat for that matter:

1) Preparation. Anyone can throw meat directly on the grill and cook it.  Sure it will taste good, but you will miss out on the full flavor profile and texture of the meat.  The meat can be prepared in several different ways - simple salt and pepper, marinade, dry rub, etc - each will bring out flavor and provide tenderness in their own way.  Whatever technique is used, prepare your meat anywhere from several hours ahead of cooking to overnight (preferred).  It will drastically make the difference in the final product.  Also, to ensure the meat cooks evenly, it is very important to take the meat out of the refrigerator 30 - 45 minutes prior to grilling to allow it to come to room temperature.

For the pork tenderloin I use for this blog entry, I used a dry rub (recipe below), covered with plastic wrap and refrigerated it overnight.

2) Time / Temperature.  Allow enough time to grill the meat.  Grilling on continuously high heat may only char the meat and make the meat tough and dry.  If you are searing the meat - high heat on all sides for only a few seconds; then move to a cooler part of the grill or drop the temperature to finish grilling.  If you are roasting on the grill, it is important to keep the heat medium for an extended time.  It is important to remember that the meat thermometer is your best friend.  Avoid continuously prodding, poking and cutting into your meat because it will release important and savory juices that keep the meat moist and tender.  Instead, leave the meat thermometer in the meat to monitor desired temperature.  Finally, the more you open the grill to observe the meat while it is cooking, heat will be lost and the cooking time will be extended.  

3) Let it rest.  The biggest mistake people make when grilling is to take the meat off the grill, slice it and serve it.  The meat needs to rest.  Rest the meat 5 - 10 minutes before slicing or cutting and serving.  This will ensure that the meat remains tender and the juices fully distribute through the meat.  Be patient.  After the meat rests, always cut against the grain to preserve texture and tenderness.

For the pork tenderloin, I cooked it to 140deg F and let it rest for about 10 minutes.  The final temperature was approximately 145deg F, or medium - slightly pink in the center.

Note: The following recipe has been adapted from Michael Symon’s cookbook Carnivore.

Serves 4 - 6

2 Pork Tenderloins (Approximately 4 lbs total)

¼ Cup Apple Cider Vinegar

4 tsp Kosher or Sea Salt

1 tsp Granulated Sugar

1 tsp Spanish Paprika

1 tsp Garlic Powder

1 tsp Dried Oregano

1 tsp Ground Coriander

1 tsp Ground Cumin

1 tsp Chipotle Powder (or Valle del Sol Chili Powder)

1 Cup BBQ Sauce (I used a homemade BBQ sauce I am experimenting with, but you can use any)

Generously brush all sides of the tenderloin with the vinegar.  In a small bowl combine the salt, sugar, paprika, garlic powder, oregano, coriander, cumin and chipotle/chili powder.  Be sure to rub the dried oregano between your fingers or hands to release the oils into the mixture.

Rub and massage the powder mixture into the tenderloins.  Place on a platter, cover with plastic and refrigerate overnight.

Remove from the refrigerator 30 - 45 minutes prior to cooking.  Heat your grill  to Medium-High.  Lightly pat the tenderloins dry and place on the grill.  Grill the tenderloins 4 - 6 minutes per side, or until the internal temperature is 140deg F.  After sticking the tenderloin with the meat thermometer do not remove; you will risk “springing a leak” of flavorful juices.  

After turning the tenderloin, glaze the surface with the BBQ sauce.  When the tenderloin is cooked to temperature, remove from the grill and place on a cutting board; let rest for 5 - 10 minutes.  

Slice against the grain and serve.

I served this with grilled zucchini and endive, and topped with pickled fennel.

I am always looking for new things to cook, different techniques and unique challenges; please send any ideas to @dirtydishesblog.