Buzz
Pork tenderloin is a versatile ingredient that can be prepared in various ways, making it an ideal lean cut for grilling. Grilling pork tenderloin helps retain its juiciness, a crucial factor since pork can easily become dry and tough when cooked. Below is a guide on marinating and preparing pork tenderloin with a dry rub, grilling pork tenderloin steaks for sandwiches, and creating delicious stuffed and bacon-wrapped pork tenderloin rolls:
Steps
Preparing the Pork Tenderloin
Purchase fresh, pink pork for grilling. Pork tenderloin is a lean cut, making it prone to drying out and becoming tough, especially when cooked thoroughly due to concerns about freshness. Therefore, buying fresh meat and cooking it while it's at its freshest is crucial for achieving perfectly cooked and delicious results.
- Avoid pork that appears gray, discolored, or has an off smell. Fresh pork should have a bright pink color and no unpleasant odor.
- Raw or undercooked pork can sometimes contain Trichinella parasites. In the U.S., there are about 11 cases of Trichinosis annually, mostly from consuming wild game. However, this shouldn't deter you from enjoying pork. Instead, be cautious when selecting meat and purchase from trusted sources like supermarkets.
Wash the meat and trim any unappealing parts. Pork tenderloin should be pink, clean, and have minimal fat. If there is excess fat, trim it off.
- Avoid washing raw meat in the sink to prevent bacteria from spreading in the kitchen. Instead, use paper towels to pat the meat dry and wipe it clean.
Consider marinating the meat before grilling. Pork tenderloin, being a lean cut, absorbs marinades well, whether it's a wet marinade, dry rub, or any other seasoning. You can marinate the meat according to your preference, using homemade blends or store-bought products. Place the marinated pork in a sealed container or zip-lock bag and let it sit overnight or for at least 4 hours before grilling. Here are some marinade suggestions for pork tenderloin:
- For a traditional sweet and sour marinade, mix 1/4 cup olive oil, 1 minced garlic clove, 1 tablespoon brown mustard, 1 tablespoon soy sauce, 1 tablespoon brown sugar, and 1 teaspoon chili powder. Adjust the ingredients to taste. Apply the marinade to the pork and let it sit overnight, occasionally turning the meat for even absorption.
- For a spicy-sweet marinade, combine 1 cup fresh orange juice, 1 tablespoon ketchup, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, chili powder, white sugar, paprika, and Worcestershire sauce. Add a handful of chopped cilantro to the mix.
- For a sweet BBQ marinade, mix 2/3 cup molasses, 1/2 cup brown sugar, 1/2 teaspoon chili powder, five-spice powder, salt, and pepper, then add 2-4 tablespoons of apple cider vinegar.
Let the pork tenderloin reach room temperature before grilling. After marinating overnight in the refrigerator, allow the pork tenderloin to sit at room temperature for about an hour before grilling to ensure even cooking. Cold meat will cook unevenly and make it difficult to control the doneness.
- You can place the meat on the kitchen counter while preparing the grill. This gives the meat enough time to warm up instead of being too cold when grilled.
Apply a dry rub to the meat just before grilling. Some prefer removing the meat from the marinade and applying a dry rub before grilling. Depending on the marinade used, you can choose a bold or mild dry rub. The dry rub creates a caramelized crust, adding depth to the flavor. You can prepare your own dry rub or use a store-bought one. Before applying the dry rub, lightly coat the meat with olive oil to help the seasoning adhere better.
- Simple seasoning: Drizzle 1-2 tablespoons of olive oil over the meat, then sprinkle coarse salt and black pepper.
- Dry rub: Drizzle 1-2 tablespoons of olive oil over the meat, then apply a mix of 1 tablespoon oregano, turmeric, coriander powder, garlic powder, and bay leaf.
- Fresh herb rub: Drizzle 1-2 tablespoons of olive oil over the meat. Toast 1 tablespoon cumin seeds, mustard seeds, and coriander seeds in a dry pan until fragrant. Grind the toasted spices and mix with 1 teaspoon chili powder, 2 tablespoons chopped fresh rosemary, salt, and pepper. Apply the herb rub to the meat.
Preheat the grill 20-30 minutes before cooking. When the meat is ready, preheat the grill about an hour before the meal. The grill will take about 20-30 minutes to reach the appropriate temperature (gas grills heat up faster), plus 20 minutes for grilling and 10 minutes for the meat to rest. Preheating the grill an hour before the meal allows for a relaxed preparation time.
- For gas grills, you can prepare the grill a few minutes before cooking. Ensure the grill has a cooler zone for indirect grilling.
- For charcoal grills, pile the charcoal on one side and let it develop a layer of ash before grilling. This allows for searing over the coals and finishing on the cooler side of the grill.
Grilling the Whole Pork Tenderloin
Sear the pork tenderloin for about 2 minutes per side. Place the entire tenderloin on the hottest part of the grill, cover the grill, and let it cook for about 2 minutes over direct heat. Then, rotate the meat 90 degrees to sear the other sides. Depending on the size and shape of the tenderloin, you may need to rotate it 4 times or fewer. Once the meat has a slightly browned crust, move it to a cooler part of the grill to cook longer at a lower temperature.
Move the meat to a cooler part of the grill. For charcoal grills, shift the meat to the side without direct flames. For electric grills, place the meat next to the preheated area. Cover the grill to retain heat. If the grill has vents, leave them half-open.
- Many worry about not being able to monitor the meat while the lid is closed. However, this is unnecessary. Cooking at high heat with the lid open can lead to uneven cooking, dryness, and overcooking. Follow the grill's instructions: keep the lid closed, set the timer, and wait for the meat to cook.
Grill for about 20 minutes. During this time, you can open the grill lid 1-2 times to flip the meat and ensure it doesn’t dry out. Keep an eye on the coals to maintain consistent heat. Avoid opening the lid too often. The meat will be nearly done after 20 minutes.
- If using a thermometer, the internal temperature should read 60-68°C.
Remove the meat from the grill and let it rest for 15 minutes. Place the meat on a cutting board or plate, cover it with foil, and let it rest until serving. Allowing the meat to cool slightly makes it juicier and more tender. Resist the urge to cut into it immediately.
- Resting the meat enhances its flavor. As it cools, the juices redistribute, making the meat more flavorful. Cutting it too soon will cause the juices to spill out, reducing its taste.
Slice the meat into 2 cm thick pieces and serve immediately. After resting, cut the pork tenderloin into 2 cm thick slices and serve right away. Pork tenderloin pairs well with:
- Grilled green beans
- Oven-roasted potatoes
- Grilled corn on the cob
- Homemade apple sauce
Grilling Pork Tenderloin Steaks
Cut the pork tenderloin into 4 cm thick steaks. If you want to grill individual pieces to enjoy distinct flavors, prepare meat for sandwiches, or experiment with different seasonings, remove the meat from the marinade and cut it into 2-4 cm thick steaks before grilling.
- Use a meat mallet to tenderize the steaks. Place each steak under a clean towel and pound until flat. In the Midwest U.S., flattened pork tenderloin steaks are often plate-sized, making them perfect for sandwiches.
- Cut and flatten the steaks after marinating and just before grilling. Avoid flattening the meat before marinating.
Season both sides of the steaks. Before grilling, sprinkle your favorite seasoning on both sides or simply brush the steaks with olive oil, salt, and pepper for sandwich fillings.
Sear the steaks. Searing enhances the flavor and creates an attractive crust. After searing, move the steaks to indirect heat and cover the grill. Cook for a few more minutes to finish the interior.
- Grill each side for 4-6 minutes. The internal temperature should reach 68°C when removed from the grill.
Enjoy grilled pork tenderloin steaks in a traditional sandwich. After letting the meat rest for 10-15 minutes, place it in a sandwich with pickles, brown mustard, and raw onions for a classic flavor.
Grilling Stuffed Pork Tenderloin
Butterfly the marinated pork tenderloin. Use a sharp knife to slice the meat lengthwise, cutting about three-quarters of the way through without fully separating it. Open the meat and flatten it as much as possible.
- If desired, use a meat mallet to gently pound the meat to expand it. Depending on the amount of stuffing, you can decide whether to use the mallet. Once stuffed, the meat will be tied, so you can flatten it without worrying about the filling falling out.
Prepare the stuffing. Pork tenderloin becomes even more flavorful when stuffed. Fillings can include breadcrumbs, cheese, bacon, and vegetables. You can also use any ingredients you prefer or stick to traditional recipes.
- Bacon and mushroom stuffing: Cook 3-4 bacon slices until crispy. Add 2 cups of mushrooms and a pinch of salt. Cook for 1 minute without stirring, then mix and cook until the mushrooms soften. Add 2 minced garlic cloves and cook until tender. Finally, mix in 2-3 tablespoons of breadcrumbs and a handful of chopped cilantro.
- Italian spinach stuffing: Blend 1 cup of baby spinach, ½ cup fresh basil, 2 garlic cloves, and 2-4 tablespoons of grated cheese in a food processor. Add a pinch of red pepper flakes, Italian seasoning, and a splash of balsamic vinegar.
- Bacon-wrapped stuffed pork tenderloin: Dice a small onion, 1-2 celery stalks, and tear 1-2 slices of bread into small pieces. Mix with melted butter, salt, pepper, and oregano. Stuff the mixture into the pork tenderloin. Wrap and tie the tenderloin with 6-8 bacon strips before grilling.
Spread the stuffing over the pork tenderloin. After flattening the meat, spread the stuffing thinly and roll or tie the meat, depending on its shape and the thickness of the filling.
- To roll the meat, spread the stuffing in a thin layer no more than 0.5 cm thick. Start rolling from the flat, long side, ensuring the filling stays inside in a spiral shape, then tie the roll tightly.
- Alternatively, you can stuff the meat without flattening it, adding the filling to your desired thickness. Wrap the meat in plastic wrap, shape it, and tie it securely before grilling.
Secure the stuffed pork tenderloin tightly. Use kitchen twine to tie the meat at regular intervals. Simply cut three pieces of twine and tie at least three loops around the meat: one in the middle and one at each end.
- If you don’t have kitchen twine, you can use skewers to hold the ends together. Once the meat is cooked, remove the skewers and slice as usual.
Grill the meat as usual. Cook the stuffed tenderloin similarly to grilling a whole tenderloin until it browns evenly. Then, move it to a cooler part of the grill and cook for 20 minutes. If the filling starts to fall out, you can place the meat on foil to catch any spills.
- Avoid inserting the thermometer into the stuffing to prevent inaccurate readings. The internal temperature of the meat (not the stuffing) should reach 60 to 68°C.
Let the meat rest before removing the twine. Do not untie the meat immediately to prevent it from falling apart. Let it rest for 10-15 minutes, then remove the twine. Finally, slice the meat into serving portions and enjoy.
Tips
- Get creative and make your own dry rub for pork tenderloin. For example, mix garlic, rosemary, salt, pepper, and olive oil for a unique flavor.
- Marinades are essential for keeping the meat juicy. You can use sweet glazes like BBQ sauce, fruit preserves, or honey. Apply the glaze after searing and before finishing the cooking process.
What You'll Need
- 500 g pork tenderloin
- Marinade
- Plastic wrap
- Charcoal or gas grill
- Meat thermometer
