Grilling Techniques

How to grill a pork tenderloin

How to grill a pork tenderloin

To grill a pork tenderloin can be a perfect meat to fit almost any occasion. Pork tenderloin is lean and delicious, here’s how to make the sweetest version ever on the grill.

How to Prepare Pork Tenderloin Grill

After removing the pork tenderloin from its pockets, wrap it in paper towels. Using a sharp knife, slide the tip under the silver skin on one side of the tenderloin and slowly remove the silver skin. You may need to turn over the tenderloin and repeat this step on the other side to make sure it is completely removed.

Once the silver skin has been removed, make a quick rub for the tenderloin. Salt and sugar are needed to make the spice and promote caramelization, but you can prepare other spices as you wish.

How to Prepare Your pork Tenderloin on the Grill

To grill a pork tenderloin, we will use a grill process sometimes called zone cooking. One area of ​​the grill will be turned high and the other will be low or unlit. The hottest area will be used for direct cooking (e.g obtaining good crisp crust and char), while the low-heat will grill the pork tenderloin to the right internal temperature at indirect heat.

The Difference Between Direct and Indirect Temperature

The direct heat will get you good grill marks over a fast flame, while the indirect heat will cook your meat evenly without burning it. Direct heat means cooking the pork directly over the heat source (whether coal, gas, or wood), while indirect cooking means cooking close to the heat source.

When cooking with a barbecue grill, light one side on high or medium heat and leave the other side unlit. For a coal grill, place the coals on one side of the grill and leave the other empty.

Read also on how to smoke ribs on grill

When is grilled pork tenderloin done?

The goal of the grilled pork tenderloin is the color of mahogany with a crispy exterior. The interior should be reddish-pink. Local cooking and a readable thermometer are two excellent ways to achieve this. Tenderloins should be cooked from anywhere from 15 to 20 minutes depending on their size, but you will want to aim for an internal temperature between 140 ° F and 145 ° F in the tender part of the tenderloin to ensure it is cooked.

  • 1 pork belly (1 to 1 1/2 pounds)
  • 1/4 cup
  • lightly cooked black sugar
  • 1 teaspoon
  • kosher salt
  • 1 teaspoon
  • smoked paprika
  • 1/2 teaspoon
  • onion powder
  • 1/2 teaspoon
  • garlic powder
  • Measuring cups and spoons
  • charcoal grill or gas
  • A small bowl
  • Sharp knife and cutting board
  • Quick reading thermometer
  1. Using a small, sharp knife, remove any connective tissue (silver skin) and fat from the tenderloin.
  2. Mix sugar, salt, paprika, onion powder, and garlic powder in a small bowl to make a rub.
  3. Rub the spice on the surface of the tenderloin and set aside while you prepare the grill. You can tighten the tender wrap in plastic wrap and refrigerate it for an hour or overnight.
  4. Prepare the cooking grill area. To get the grill, heat one side at high or medium heat and leave the other side unlit. For a coal grill, pile and light coals on one side of the grill, and leave the other side empty.
  5. Place the tenderloin over direct heat. Cover and cook, flip only once until the internal temperature reaches 140 ° F to 145 ° F, 5 to 7 minutes on both side. Move the tenderloin to an indirect heat when the tenderloin starts to char, then continue cooking until it reaches the right internal temperature, about 18 minutes of cooking.
  6. Wrap up and relax the tender. Remove the tenderloin from the grill to a clean cutting board and let it rest for 10 minutes; the meat will complete the cooking from the remaining heat and the juices will redistribute.
  7. Cut and serve. Slice crosswise into small pieces before serving.