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Recipe

Perfect Grilled Pork Tenderloin

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Scott Phillips

Servings: 4-5

This master grilling recipe works perfectly, no matter how you flavor the pork. Choose one of the glazes I suggest for a beautiful crust, or use your own favorite dry rub, as long as it’s low in salt. Be sure to buy pork tenderloins that haven’t been treated or soaked in any kind of solution by the producer.

Ingredients

Nutritional Information

      Calories (kcal) : 280
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 110
      Sodium (mg): 1240
      Carbohydrates (g): 10
      Fiber (g): 1
      Protein (g): 39

Preparation

Brine the tenderloins

  • In a medium bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silverskin and submerge them in the brine; let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.

Season and grill

  • Rub the brined tenderloins all over with the glaze and then season with the pepper. Or, season to taste with another flavoring of your choice.
  • Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
  • Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.) Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately, with the sauce of your choice.

To use a charcoal grill: Prepare a two-zone fire, banking all the coals to one side of the grill. Use a wire brush to clean the grill rack and then brush it lightly with oil; close the lid and wait to let the air inside the grill get hot again. Position the pork directly over the hot coals, and cook (covered), turning once, until nicely seared on both sides. Move the tenderloins to the coolest part of the grill (over no coals), close the lid, and cook for 5 minutes more. Grilling time may vary a bit, depending on how hot and consistent your fire is.

Reviews

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Reviews

  • CherreeW | 03/19/2017

    I found this recipe over 5 years ago and it is my "goto" recipe. I have made it at least 100 times for people as I entertain a lot. I have even made it without having time to marinate it. I'm not sure why a few people have had problems. And I marinade it whatever I have on hand. I don't normally use recipes

  • annettegodsey | 04/05/2016

    Made this tonight, fully expecting to have a great tenderloin - instead, ended up with an unattractive, charred exterior - Followed the directions to the letter - I questioned cooking a glaze with such a high sugar content at this temperature, but Fine Cooking usually provides excellent recipes. Will not make this again using this technique - May try the roasting with a dry rub instead - Very disappointed

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