Try this Grilled Pork Tenderloin recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 1.6125 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.222654 g
- Serving Size 1 1 Serving (2g)
- Sodium 0.03225 mg
- Sugar 0 g
- Trans Fat 0.0436665 g
- Calories 14 calories
Step-by-step
- Heat grill on high until it reaches 500 degrees then turn one burner down to low.
- Rub pork tenderloin all over with extra virgin olive oil then season with desired seasonings. Add pork to the high heat side of the grill then grill for 1-1/2 minutes on all four sides, keeping the lid closed between flipping.
- Move pork tenderloin to the side of the grill with low heat then grill for an additional 4 minutes on each of the two larger sides (so 8 minutes total,) or until an instant read thermometer reads 140 degrees, keeping the lid closed between flipping. Let pork rest for 10 minutes before slicing and serving.
Extra virgin olive oil performs the heavy lifting in this recipe by creating the necessary thermal bridge between the heating elements and the lean protein. Pork tenderloin lacks internal fat reserves, meaning it dries out rapidly over direct flames unless heavily coated in lipid layers. Olive oil acts as a barrier that slows moisture loss while promoting even browning across the exterior surface. Budget-conscious cooks benefit from purchasing whole tenderloins rather than pre-cut medallions, as whole cuts cost significantly less per pound and yield superior moisture retention when cooked intact. Pre-heating the cooking grates to five hundred degrees establishes a searing zone that locks in surface juices immediately. Searing each of the four sides for ninety seconds creates the Maillard reaction without overcooking the delicate interior. Moving the meat to a low-heat zone finishes the cooking process gently over eight minutes until an instant-read thermometer registers one hundred forty degrees. Pulling the protein slightly below the traditional USDA recommendation prevents post-cooking thermal carryover from turning the center gray and tough. Allowing the meat to rest undisturbed for ten minutes permits the muscle fibers to relax and reabsorb internal moisture before slicing. Freezing raw tenderloins in a marinade of olive oil and dry seasonings saves money when buying bulk packages on sale. Thaw frozen meat in the refrigerator for twenty-four hours before cooking to ensure even heat penetration. Cooked leftovers store safely in an airtight container for up to four days, though reheating requires gentle methods to prevent toughening. Slice cold leftovers thinly and warm them gently in a skillet over medium-low heat with a tablespoon of broth or water, covering the pan to trap steam. Standard gas grills work best here, but charcoal kettles function adequately if banked to one side to create distinct high and low heat zones. Cast iron pans indoors offer a viable alternative when outdoor grilling is impossible, provided the ventilation fan runs continuously to handle high-heat smoke.
