Grilled Pork Tenderloin is a delicious meal to cook on your grill. Lately, the weather has been pretty yucky – warmish, humid and rain mixed with fog. This afternoon, however, the weather broke and all of a sudden we had 70° F weather with blue sky and a light breeze.
I had planned on having leftover Coq au Vin for dinner, but couldn’t resist the temptation to grill out. A week or so back, we had a reasonable evening, and the Master Taste Tester grilled some pork tenderloin. It was so good that I decided to try and repeat what I had previously thrown together. I thawed a 12-ounce pork tenderloin that I had in the freezer. Borrowing from a Julia Child’s recipe, I made a dry rub for the pork consisting of salt, freshly ground pepper, dried thyme and minced garlic. For the basting sauce, I mixed together soy sauce, honey, cider vinegar, Dijon mustard, and Essence.
I placed the pork tenderloin that had been trimmed of all fat and silver skin between two pieces of plastic wrap and pounded it to a thickness of about ½-inch.
Then, I spread half of the dry rub on one side of the pork, and the remaining dry rub on the other side.
Next I cut the large piece of pork in half cross-wise, stacked the two pieces together, and placed them in a ziploc bag for several hours.
When it was time to grill the pork, I removed the pieces from the ziploc bag, rinsed each piece well to remove as much of the salt as possible, and patted each piece dry with a paper towel.
Now, it was time to turn things over to the Master Taste Tester. He had already prepared a hot fire with coals, so he set about grilling and basting the pieces of pork. It took about 10 minutes for the pork to be perfectly cooked.
We paired the pork with a baked potato, mushy peas and a Chardonnay. Yum!
- 12 ounce pork tenderloin, trimmed of all fat and silver skin
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon dried thyme
- 1 large garlic clove minced
- 3 Tablespoons low sodium soy sauce
- 3 Tablespoons honey
- 1 Tablespoon Dijon mustard
- 1 Tablespoon cider vinegar
- 1/2 teaspoon Essence
- Place pork tenderloin between 2 pieces of plastic wrap. Pound to a thickness of about ½-inch. Set aside.
- In a small bowl, mix together all of the dry rub ingredients. Spread half of the dry rub on one side of the pork; spread the remaining dry rub on the other side of the pork. Cut the pork into two pieces. Place the pieces on top of each other; put into a Ziploc bag; remove as much air as possible from Ziploc bag and seal. Refrigerate the pork for at least two hours and up to 8 hours.
- Whisk together all ingredients for the basting sauce. Set aside.
- Prepare a hot coal fire. Remove the pork from the Ziploc bag; rinse well and pat dry. Grill pork over hot fire, basting and turning several times until cooked through, about 10 minutes (145° F to 160º F). Yield: 2 servings