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.
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.
Top notch foolproof (even me) way to prepare pork tenderloin. I too have been cooking it this way since I first read it in issue #51. I have made many variations of the glazes here and they are all great. Thanks Pamela Anderson!
Ditto to all of the other reviewers here. I have used this recipe since it first appeared dozens of times and it never fails. Thank you FC!
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