Grilled Pork Tenderloin

Grilled Pork Tenderloin

I developed this recipe a few years back when pork became extremely inexpensive.  The tenderloin is a tender, lean cut of pork. The problem is that it can become very dry during cooking.  To avoid this problem this recipe uses three key techniques. The first is to marinade, this starts to break down the cells of the meat, and the oil fills the voids.  Next, we seal in the oil and marinade with the brown sugar, and the final key component is to allow the meat to come to room temperature, the center has lost some of its chill and is not stone cold, this will allow it to cook a little faster. Then a quick sear on the grill to seal in the all of the natural juices.  The final step is to allow the meat to rest this allow the juice to equalize throughout the meat, and not run out when it is cut. 

Two pork tenderloins approximately 2-3 lb total weight.

Marinade

• 2 tablespoons Balsamic Vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce 
• 1/2 lime juice
• 3 tablespoons olive oil
• 1/4 teaspoon chipotle chile pepper (if unavailable substitute an additional 1/4 teaspoon chile powder plus a dash of cayenne pepper)
• 1/4 teaspoon paprika
• 1/4 teaspoon chile powder

2 tablespoons brown sugar

Raspberry chipotle sauce.

Special note; never marinade in a metal container, I prefer glass, plastic is good, and marinating in plastic bags is popular, I have had plastic bags leak, so I ended up placing the bag in a glass dish, now I just use a glass container.  

Pour Marinade over Meat allow to marinade in the refrigerator for 1-3 hours turning the meat every 30 – 45 min.  It could marinade overnight.

Remove from refrigeration 45 minutes before grilling sprinkle brown sugar on all side of the meat.

Preheat grill to approximately 400° F

Grill on hot fire 5 minutes each side rotate 90 degrees do not burn.

Cook another 10 to 20 minutes with indirect heat (approx 300 degrees) internal temperature 140 degrees.  During this process I cook on a preheated cast iron griddle, this allows the meat to cook and steam in its natural juices.  I will usually add a few vegetables onto the griddle such as sliced onions, parboiled potatoes, mushrooms, or any fresh vegetables you prefer that are in season.

Allow tenderloin to rest 5 -10 minutes before slicing.

Slice into thin medallions 1/4 - 3/8 inch thick at the table.

Top with raspberry chipotle sauce.