Tuesday, September 22, 2009

Grilled Pork Tenderloin

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Pork tenderloin is very lean pork usually sold separately two to a package. Since there's very little fat on the tenderloin, many quick dishes can be made with it. Using a rub gives the tenderloin more flavor, especially when grilling on a charcoal or gas grill. Because the tenderloin has very little fat, it's easy to overcook. The National Pork Board suggest cooking pork to 160° F. which means you should remove it from the grill at 155° as it will continue to cook as it rests.

2 pork tenderloins, about 1-1/2 to 2 pounds total weight

The Renowned Mr. Brown Rub
Adapted from "Smoke and Spice" by Cheryl Alters Jamison and Bill Jamison.

1/4 cup ground black pepper
1/4 cup smoked sweet paprika
1/4 cup Turbinado or brown sugar
2 Tablespoons table salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper

Makes about 1 cup rub.

How to Prepare the Pork

Remove the pork from its packaging and pat dry. Using about 1-1/2 tablespoons of rub per tenderloin, sprinkle over the meat to completely cover. Place in a resealable plastic bag and refrigerate for about an hour.

Meanwhile, prepare a gas or charcoal grill for indirect heat. When ready, remove pork from plastic bag. Lightly oil grill grate. Cook pork over indirect heat for 25 to 30 minutes, or to desired degree. Remove from grill and let rest for 5 or 10 minutes to allow juices to retreat back into the meat before slicing. This will ensure a juicy piece of pork.

Leftovers are great for sandwiches.

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