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Monday, June 27, 2011

Grilled Pork Tenderloin


It's amazing that in this health-crazed world that tenderloin isn't a larger staple in the kitchen.  I'm glad it isn't because it keeps prices down, but I'm still surprised.  Now what do I mean by this?  Well, the pork tenderloin is now considered an extra lean meat, putting it in the same category as skinless chicken breast.  Since Americans have been breeding pork to become leaner in the past few decades, the pork tenderloin has very little fat.  There's usually fat on the outside, but that's usually trimmed anyway.  And boy, if you haven't had a nice grilled pork tenderloin, you've gotta check this out.

It was one of those days where I had no idea what I wanted to throw on the grill.  I stopped by the farmer's market and found no ideas there.  I dropped by Costco and saw some pork tenderloin.  And there I found it. What I knew about pork tenderloin was that it was a very lean cut so I definitely should not overcook it.  It doesn't have a real intense pork flavor, similar to how a beef tenderloin does not have a strong beefy flavor.  So I had to be create the flavor.  No time for a marinade, so I decided to throw on a rub.

For the pork tenderloin you'll need:
(Serves 8-12)
-4 (1-1.25lb) pork tenderloin roasts, trimmed
-Paprika dry rub (or your favorite rub)
-Olive oil

Paprika dry rub:
-2 parts paprika
-1 part brown sugar
-1 part chili powder
-1 part black pepper
-1 part kosher salt

Rub your tenderloins down with olive oil and apply the rub to the tenderloin.


Preheat your grill for medium high to high direct heating, and let meat come to room temperature, about 20 minutes.  After grill has preheated lay the tenderloins down.  You will need to cook the tenderloins for about 12-14 minutes, depending on the size and shape of your roast.  Basically you want the tenderloins to reach an internal temperature of 140F.  Turn the meat every couple minutes to avoid burning the meat.  Make sure you do this uniformly so it cooks evenly.


If you do not have a grill, sear the meat on an oven safe skillet for about 10 minutes total.  Place then tenderloin in a oven that's been preheated to 400F for another 10 minutes.

And of course, do not neglect to let it rest for at least 10-15 minutes.


And you're done!  Carve and serve!  You can of course make a fruit sauce that would be amazing with this.  I made a mushroom gravy at request of a friend.  Didn't think it was the best pairing though.  And of course... you can eat it as is!  Carve in 3/4"-1" thick medallions and serve!