“Simple to cook. Simple to enjoy.”
Juicy Pork Tenderloin
Pork tenderloin (not to be confused with Pork Loin) is typically the most tantalizingly tenderest of all pork cuts in addition to being the leanest. It is very versatile, takes well to marinades & rubs and can be prepared in a variety of ways. The focus of this recipe is how to successfully grill or smoke a pork tenderloin but keep in mind that it can also be roasted, baked, or pan-seared just to name a few other methods.
In my much younger days I started learning to use the grill (all we had back then was charcoal fired) first by cooking hotdogs; then, I moved to hamburgers and stayed there for awhile until I mastered well-done vs medium-rare. Finally, I moved on to steaks and literally spent years perfecting the art. Texas has never been a big pork-eating state so about 15 years went by before I discovered pork tenderloins and it was love at first grilling! When I realized that the secret vital tool was a thermometer I inched much further towards perfection.
Folks, I cannot over emphasize the necessity of using a thermometer when you grill meat (or most anything). An inexpensive battery-operated instant read meat thermometer will provide you with the basic temp readings you need. The top of the line is the Wifi & Bluetooth 4-probe meat thermometer which saves you a lot of time and exercise going back and forth to check the meat temp because you can check it on your cell phone app while enjoying a glass of wine in the comfort of your recliner. I've included a couple of product photos in the "Notes" section of this recipe.
Ingredients
Instructions
Instructions For Grilling
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Assemble the ingredients.
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Lightly apply a thin coat of honey mustard over the entire tenderloin. This will ensure that the rub will bind to the meat.
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Lightly pat the dry rub onto the mustard covered tenderloin.
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Place the tenderloin into a ziplock plastic bag and let it rest in the refrigerator for several hours (preferably overnight) before cooking it.
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Before lighting, spray the grill surface with cooking oil. Preheat the grill to a moderately high temperature, around 500°F.
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Place the tenderloin on the greased cooking surface and begin cooking. Adjust the burners to prevent flame-ups from burning the meat. Monitor the internal meat temp either with an instant-read thermometer or an electronic constant-read temp probe. Turn occasionally until the meat is browned on all sides (a little charring is okay) and the internal meat temp reaches 145°F.
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Remove the cooked tenderloin to a cutting board and allow it to rest for about 10 minutes. Slice into quarter-inch to half-inch medallions, plate and serve.
Instructions For Smoking
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Follow steps 1 through 4 as listed for grilling.
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Preheat your smoker to 220°F.
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Place the tenderloin in the smoker, close the lid, and smoke until the internal temperature of the tenderloin reaches 145°F. (For a 1 lb tenderloin at 220°F, this will take about 30 - 45 minutes but always go by temperature, not time!)
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Remove the smoked, cooked tenderloin to a cutting board and allow it to rest for about 10 minutes. Slice into quarter-inch to half-inch medallions, plate and serve.
Serving Size 4 oz.
Servings 4
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 1.5g8%
- Cholesterol 60mg20%
- Sodium 290mg13%
- Potassium 470mg14%
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Low fat, low calorie, low carb, low cholesterol, high protein, high potassium, reasonable sodium ... and, 4 ounces is a nice serving!
About the binder mentioned in Instruction #2. I typically use cheap honey mustard but there are many others available such as: olive oil, mayo, honey, steak sauce, salad dressing, applesauce, etc.
About the binder mentioned in Instruction #2. For years I made my own dry rub using about 10 different herbs and spices. Now, having become a lazy cook, I typically use a commercial dry rub from the spice section of the grocery store. Mine is produced locally (and not widely distributed) so I won't confuse you by listing the name but I will tell you that it is very similar to Atkins Western Style BBQ Seasoning which is available most everywhere.
About the Preparation Time. The 10 minutes listed is "hands on" time only, it does not take into account the 2 to 10 hours of refrigeration time!
Below are the photos I mentioned of an instant read thermometer and a Wifi/Bluetooth thermometer with 4 probes. These and similar products are available at most stores selling grills and grilling accessories.
