Lean, moist, and incredibly succulent, pork tenderloin is a proven crowd-pleaser. Learn how to grill this family favorite in four easy steps.
Whether you marinate it, rub it with a spice mixture, or douse it in a delectable sauce after cooking, grilled pork tenderloin tastes amazing with a countless array of flavors. The challenge is picking which recipe to try. We suggest this mouthwatering Pork Tenderloin with Red Mole recipe -- it features a fiery chile pepper and chocolate sauce and is sure to be a winner at any grill-out.
Step 1: Trim the tenderloin
Pork tenderloin has a smooth, shiny connective tissue called silver skin, as well as some fat. Using a sharp knife, remove the silver skin, pulling it up as you cut. Remove visible fat as desired.
Prepare a marinade or a dry rub to add extra flavor to the pork.
To marinate: Place the pork in a resealable plastic bag, and pour the marinade over the pork. Allow the pork to marinate for at least 2 hours before grilling. Learn how to marinate meats.
To apply a dry rub: Use your fingers to gently massage a homemade or purchased spice mixture into the pork. Apply in advance so the pork will better absorb the flavors of the rub. Learn how to use rubs.
Step 3: Prepare the grill for indirect grilling
Tip: To test the level of heat, carefully place the palm of your hand at the level of the grill rack and count the number of seconds you can hold it in that position. If the heat is low, you should be able to hold your hand in the position for 6 seconds. If the heat is medium, you should be able to hold your hand in the position for about 4 seconds. If the heat is high, you should be able to hold your hand in the position for 2 seconds.
To adjust the heat on a gas grill, turn the burners to higher or lower heat settings as needed.
Remove the meat from the grill and loosely cover it with foil. Let the meat stand for at least 10 minutes before slicing.
Letting the meat rest serves two purposes:
After the pork tenderloin is allowed to rest, slice it against the grain into 1/2-inch-thick slices.