Pork Tenderloin

Great flavor, low fat, fantastic Grilling

By Derrick Riches, About.com Guide
Pork Tenderloin is a great meat to grill. Not only is it low in fat but is highly adatable to
many recies. Tenderloin is also easy to grill. The biggest roblem you might ha!e is
drying. Because the tenderloin is so low in fat it can dry "uickly on the grill. There are
four tricks to #uicy, tender and fla!orful ork tenderloin. $tart with a well trimmed
tenderloin making sure to remo!e any of the %sil!er% skin from the surface. The sil!er
skin is a shiny membrane you tyically find on tenderloins.
&nce you ha!e the tenderloin trimmed and ready reare a brine. 'ou will need about a
"uart of water with ()* tablesoons of lain or kosher salt. Place the tenderloin in the
brine and refrigerate for about +( hours.
To enhance the fla!or of the tenderloin, use a rub, wet or dry. This can be a simle
coating of garlic and eer or whate!er you refer for ork. ,hile the brine hels to add
moisture to the meat the rub will add fla!or and create a crust o!er the surface while it
grills.
The third trick in getting your tenderloin #ust right is in the grilling. &nce the tenderloin
has been remo!ed from the brine, dried off and coated with a rub it-s time to ut it on the
grill. .a!e your grill good and hot/ a double layer of coals for charcoal or the high setting
on your gas grill. Now the real trick here is to treat the tenderloin like it has four sides.
Being a long round roast you need to get the insides cooked through without burning the
surface. Grill the tenderloin for about * to 0 minutes on each of its four sides.
The last thing to do is remo!e the tenderloin from the grill when its internal temerature
reaches +01 degrees 2. &f course this is a little low for ork, so what you do is co!er the
tenderloin with foil and let it stand for about 1 minutes. Because grilling uses a !ery high
heat food will continue to cook after they are remo!ed from the grill. 3se this to let the
tenderloin reach around +14o before you ser!e it. 5ake sure that you lace the resting
tenderloin in a sot where it won-t be artificially cooled.
&nce done, slice the tenderloin about +6( inch thick and ser!e.
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