Back By Moderate Demand

Sorry for the long absence, but I have lots of great things to share with all of you.  Here’s a quick pork tenderloin recipe that you can have on the table in next to no time.  Tenderloin doesn’t have a ton of flavor on its own, so a quick soak in a marinade and then some homemade barbeque sauce will jazz things up.

Grilled Pork Tenderloin

  • 3-4 lb pork tenderloin
  • 2 tablespoon soy sauce
  • 1/2 cup canola oil
  • 1 teaspoon cayenne
  • 1/4 teaspoon liquid smoke
  • 1/4 cup cider vinegar

NOTE:  If you’re using charcoal, fire it up before you even start.  You will probably want a full chimney full (hardwood charcoal, of course) and then you’ll add about another half chimney or so after you dump in the first. 

First, rinse the tenderloin off and then pat it dry with paper towels.  Get a sharp paring knife and trim off any excess fat and that shiny white stuff (called silverskin).  On the thicker end of the tenderloin, make a cut down the length of the tenderloin just until the meat starts to taper.  You don’t want to cut all the way through it, just about halfway.  You should be able to open the tenderloin like a book and have a roughly even thickness across the pork. 

Now, whisk all of the ingredients together and then pour into a gallon sized ziploc bag.  Put the tenderloin into the bag and shake it around a bit. 

While the meat is soaking, fire up your gas grill to full blast on both burners.  We’re looking for a HOT grill to drop this on.  If you’re using charcoal, put the coals down in an even pile on half of the grill.  Either way, we want that grate as hot as we can get it. 

Once the meat has soaked for a good 20 minutes or so, you can take it out of the marinade and drain it.  Lay the tenderloin out flat on the hot side of the grill and let it get some good color on it for 4 or 5 minutes.  Once you’re happy, flip it on the other side of the meat (still on the hot side of the grill).  Let it go for another 4 or 5 minutes.  Now turn off one of the burners of the gas grill and then move the meat to the “off” side (for charcoal, the side with no coals).  Cover and let it go for another 15 minutes or so, depending on the size of the tenderloin.  We’re looking for about a 155 degree internal temperature, then we’re going to take it off the heat and let it rest for about 5 or 6 minutes.

After the meat rests, slice it and serve with your sauce of choice.  It’s great with barbeque sauce, chutney or whatever makes you happy.

Stay tuned and I will give you my barbeque sauce recipes next time.