Recipe: Grilled pork tenderloin by David Theiss
Pork tenderloin is a small piece of meat that’s the filet mignon of pork. A whole pork tenderloin is only about one pound of tender deliciousness. To calculate how much tenderloin you might need, figure a half a pound per person. Pork tenderloins are good marinated or with a dry rub. Try this recipe out for a great piece of grilled meat.
Grilled Pork Tenderloin
Two pork tenderloins
Your favorite meat rub
Teriyaki basting sauce (or any favorite barbecue sauce will work)
Begin with a hot grill. Charcoal will take approximately 30 minutes, gas 10 minutes. Rub the meat generously with the meat rub. If you don’t have a favorite you can use salt, pepper, garlic powder, onion powder. Mix together and apply.
After the grill gets to temperature, put the tenderloins on, searing each side about three minutes, then turn the heat down or move away to cooler area of grill and continue cooking for 10 more minutes.
I like to bring the internal temperature for pork to 155 degrees. USDA has stated pork can be considered finished once it has reached 145 degrees for three minutes.
Nearing the end of the 10 minutes, baste on your favorite sauce. I used an apricot teriyaki that was dynamite. Any fruit based sauce is great with pork. Try a raspberry chipotle to spice it up a bit.
Slice and serve. Make extra — these tender pork medallions are great on sandwiches. Enjoy, and have great time cooking outdoors.
David Theiss is the owner of Butler Gourmet Meats in Carson City, 775-883-0211.