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.
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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.
Perfect is right! I do not use the glazes but just oil and S&P then grill 7-6-5. I then pair with the orange balsamic sauce. Yum!!!!
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
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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