How do I grill a pork tenderloin?

[lspencer534]

I can't eat beef or pork (allergies, not religious beliefs), so my diet is limited to chicken and fish. This weekend, though, wife and kid want a pork tenderloin. I'll be cooking on a charcoal grill, and the meat will have my BBQ sauce on it. The tenderloin is about 15" long, 3" in diameter. "Moist and tender", according to the package.

I'm not worried about getting the pork done; I'm afraid the charcoal may cook it too done and make it tough. Should I cook it off to the side on lower heat, or just put it with the chicken? FWIW, my sauce works best if you wait until the meat is done before putting the sauce on, and it blackens the outside of the meat.

[HeatherO]

pork loin will be tender even if you over cook it.

I would slice it and make little steaks out of it and just throw it on the grill

[island14]

Myself I love a good thick juicy pork chop, but something we have been also doing lately is slice it real thin and bread it along with spices of your choice, it almost has that bacon taste, crispy and delicious.

I hope you try it and like it..


:cheers:

[CBonsall]

i wrap the pork with aluminum foil filled with spices,onions and green peppers cook it on low heat for 45-60 minutes , comes out great.:cheers:

[Kerrmudgeon]

First, why didn't you put this on the cooking forum?

You can make little pork filet mignons from it, and wrap bacon around them, and grill them like a steak. OR you can cut it into portions of about 3 or 4 inches long and grill them on a low-medium fire, making sure to keep turning them on all sides every few minutes. That way you can cook them to order of done-ness for the family. Sweet sauces burn quickly so if you want one wait until almost finished before applying. don't overcook them or they will be dry, and a little pink in the middle is fine and perfect to me!

Teriyaki's great, honey garlic, it's all good.:thumbs:

[lspencer534]

[quote=Kerrmudgeon;291505]First, why didn't you put this on the cooking forum?

Because nobody's over there?

[NeedSpeed]

I would season and sear it, then indirect heat 'till it hits about 160 deg.

If you over cook it wont be bad but it will get dry.

[CertInsaneC5]

For a loin that size I usually cut it into about 1-1/2" thick steaks. Spice it up anyway you like. I use pepper, garlic and worcestershire sauce only. No bbq sauce.

Throw it on the grill like you would any steak or pork chop. Hit it with BBQ sauce when almost done.

If I were to do a whole one on the grill, I would use indirect heat and do a slow smoke like I do for ribs and such. Just not for as long. I might wrap it in foil after browning it well. Or not. Never did a whole one that big on the grill.

Either way should be delicious as long as not over cooked. I like mine medium to medium well. Whens dinner? :D :cheers:

[Kerrmudgeon]

[quote=Kerrmudgeon;291505]First, why didn't you put this on the cooking forum?

Because nobody's over there?

I check there everyday, and I think most foodies do too. Not posting there will kill it eventually. Too bad not to utilize a cool aspect of the Barn. :D

[island14]

i wrap the pork with aluminum foil filled with spices,onions and green peppers cook it on low heat for 45-60 minutes , comes out great.:cheers:


Thanks!

I'm gonna try that.. :D

:cheers:

[lspencer534]

[quote=lspencer534;291508][B][B]

I check there everyday, and I think most foodies do too. Not posting there will kill it eventually. Too bad not to utilize a cool aspect of the Barn. :D

You're right, of course. If I had had the time, I would have posted over there, but I plan to start grilling in 2 hours. :cheers:

[Iron Chef]

Meat thermometers are your friend! :seeya:

[Kerrmudgeon]

Meat thermometers are your friend! :seeya:

I prefer the touch method because a lot of juice runs out of the hole, on roasts/poultry I use a plain wood golf tee in the hole after testing...:D

Oh ya Ispencer, let it sit for 10 minutes before slicing.:thumbs:

[NeedSpeed]

I prefer the touch method because a lot of juice runs out of the hole

That's what she said. :D

[lspencer534]

That's what she said. :D

:rofl:

[Uncle Pervey]

Lspencer534 your allergy to pork and beef is analogous to my allergy to cage raised chicken and turkey. If I eat either one my mouth and tongue swell up and I get the shits something fierce. I used to eat it as a kid and the only thing I can think of is that it is something that is now being fed to cage raised poultry that does it. Wild bird doesn't do it to me however supposedly free-range chicken is just as bad as the caged raised on me.
In fact I went to a required company meeting the other day at a country club, they served chicken, I left and went to Sonic. :D
Around here a regional supermarket chain sells pork tenderloin in cryovac packages already marinated in different flavors. I love the Italian Herb flavored one. I have grilled it and baked it wrapped in aluminum foil, about an hour at 350 in the oven or grill. (My grill has a thermometer in the lid.)

[SnowDale]

I'll smoke my pork tenderloins. I'll use a little bit of olive oil, then put a nice rub on it. Our favorite is a garlic peppercorn rub. I'll smoke it at 165* for a couple hours, checking on the internal temp with a good meat thermometer. Then I'll raise the temp to 250* for about half an hour to finish it off. Let it rest, then cut it in thin slices.

[lspencer534]

Lspencer534 your allergy to pork and beef is analogous to my allergy to cage raised chicken and turkey. If I eat either one my mouth and tongue swell up and I get the shits something fierce. I used to eat it as a kid and the only thing I can think of is that it is something that is now being fed to cage raised poultry that does it. Wild bird doesn't do it to me however supposedly free-range chicken is just as bad as the caged raised on me.
In fact I went to a required company meeting the other day at a country club, they served chicken, I left and went to Sonic. :D
Around here a regional supermarket chain sells pork tenderloin in cryovac packages already marinated in different flavors. I love the Italian Herb flavored one. I have grilled it and baked it wrapped in aluminum foil, about an hour at 350 in the oven or grill. (My grill has a thermometer in the lid.)

Yep, sounds all too familiar. If you have swelling, then obviously you should never touch cage raised poultry again. The next step is your throat swellling, next step is death. Believe me, I've been there. Uncontrollable diarrhea and vomiting at the same time--talk about a quandry!

I've seen the pork you're talking about. Almost bought one, then remembered my family insisted on BBQ sauce. :cheers:

[65 Hardnoks]

I think it's already been stated but that's not a pork tenderloin. It's a bnls pork loin.
Have you ever tried butterflying those? Bnls country style ribs!

Whatever you do (especially if it's all white meat, I prefer the rib end) is don't over cook. It'll be very dry.

[Olustee bus]

it is a little late but I wander how brining it would do, cook it on the coals for a while and then wrap it up

[lspencer534]

I brined it, it's on the coals right now. Family insists on having my "super-secret, world famous, light-your-fecking-mouth-on-fire" BBQ sauce on it. The pain in your mouth lasts only a few seconds, then you taste the meat. :cheers:

[NeedSpeed]

I brined it, it's on the coals right now. Family insists on having my "super-secret, world famous, light-your-fecking-mouth-on-fire" BBQ sauce on it. The pain in your mouth lasts only a few seconds, then you taste the meat. :cheers:

Well shit, doesn't matter what you do to it then :lol:

[GS Ragtop]

We grill pork tenderloins pretty often. Guests frequently praise the taste/tenderness, so we must be doing something right.

Here's out method:
- Marinate in a Teriaki sauce for a couple of hours
- Fire up the grill and set it on Med-High and let it come up to temp
- Sear for 2-3 minutes per side (all four), basting with leftover marinade
- Turn grill down to Med-Low
- Grill until 140 degrees in the center, turning & basting every 10 minutes

Simple and tasty!

[LisaJohn]

So we don't get the Super Secret World Famous Light-Your-Mouth On Fire recipe?



I put two of those wrapped pork loins in a crock pot and pour bbq sauce on them. When it's done I chop/shred the pork loin for sandwiches.

[LisaJohn]

Grilled Chicken Sauce

1/2 cup vinegar
1/2 cup lemon juice
1/2 cup corn oil
1 tablespoon salt (I use less)
1/4 teaspoon pepper
1 1/2 tablespoons dry mustard
a sprinkle of cayenne pepper

In a saucepan mix all ingredients. Bring to a boil over medium heat stirring frequently. Remove from heat. While the chicken is grilling, use a pastry brush and brush sauce onto chicken.

[JRD77VET]

Local pork specialty butcher shop ( Blooming Glen Meats for anyone in the area) takes their pork tenderloins, slits them and stuffs them with their outstanding pork sausage ( I prefer their hot sausage ). Then it's wrapped with their bacon and tied with butcher string about every inch. Slice into medallions and broil :smiledrool: