I enjoy coming up with new rubs, marinades and sauces for pork. Pork is one of those meats that just about anything goes. The tenderloin is my favorite cut of pork. I buy the 10-15 pounders when they are on sale and cut them up when I get home. I leave bigger sections, such as the 2.5 pounds used in this recipe, and pork chops any thickness I want. The sections are then put in freezer bags and frozen until I’m ready to grill!
What you need: 2.5 pound boneless pork tenderloin, rinsed and patted dry with paper towels.
For the rub:
Fresh cracked black pepper
Sprinkle all liberally (except maybe garlic-you might want to do that lightly) over all of tenderloin. Rub in, cover the tenderloin and refrigerate for at least an hour, removing about half an hour before grilling.
Prepare a fire for indirect cooking. Spread coals when most are ashen and temperature is high heat.
Sear all sides of tenderloin, about 5 minutes each side.
Remember to NOT use a fork to turn the meat. No piercing! Watch and put out flare-ups when searing the fatty side. Move to the side of the grill opposite the fire, fatty side up and add more charcoal, about 5 briquettes.
For pork, I sometimes insert a thermometer to make sure it is done. Internal “doneness” temperature for pork is 150-165 degrees F. Brush some of the glaze on the top of the tenderloin and put the lid on the grill. If you can maintain a cooking temperature around 300 degrees, a 2.5 pound tenderloin should be done after 2 hours. Mine wasn’t, so I brushed more glaze on it, wrapped it in foil and finished it in the oven at 400 degrees F for about 20 minutes.
I served the pork with a caprese salad. This link takes you to a recipe. The only difference in how I serve it and this recipe is that I dress it with olive oil and balsamic vinegar.
Until next time, Grill, Baby, Grill!