The secret to the most perfect Grilled Pork Tenderloin - lean, moist and succulent - is all in the timing. Pork tenderloin is the preferred white meat served regularly in our home, especially during the grilling season.
To achieve a well-seared, juicy, yet fully-cooked grilled pork tenderloin took a lot of experimentation; however, Pamela Anderson's "7-6-5" fool-proof method works! The key is to sear and cook the meat as quickly as possible, before it gets a chance to dry out. The "7-6-5" grilling method refers to the time each side gets; with the burners on high heat, 7 minutes on the first side; 6 minutes on the second side; then the last 5 minutes with the grill turned off and the lid closed. This grilling method is guaranteed to produce a tenderloin that will melt in your mouth, no matter how the pork is flavored and prepared. This is a perfect dish to be served with Anna's Pineapple Sesame Slaw!
Grilled Pork Tenderloins
- 1 cup vegetable oil
- ¾ cup soy sauce
- ½ cup red wine vinegar
- ⅓ cup fresh lemon juice
- ¼ cup Worcestershire sauce
- ¼ cup honey
- 2 Tablespoons dried mustard
- 3 Tablespoons snipped fresh parsley
- 1 teaspoon ground black pepper
- 2 cloves garlic, minced
- 2 to 3 one pound pork tenderloins
- Combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, honey, dry mustard, parsley, black pepper and garlic in a medium bowl. Mix well.
- Trim the tenderloins of any extra fat and silver skin and add to a sealable plastic bag and place on a shallow dish.
- Pour the marinade into the bag over the meat; close the bag.
- Refrigerate tenderloins overnight, or at least 8 hours, turning the bag occasionally to redistribute the marinade.
- When ready to cook, heat a gas grill to high until the grill is fully heated, about 15 minutes.
- Drain the tenderloins and pat dry.
- Take a few paper towels and fold them several times to make a square. Blot a small amount of oil on the paper towel and carefully wipe the hot grates of the grill to make a non-stick surface.
- Place the pork on the hot grill grates.
- Close the lid and grill for 7 minutes.
- Turn the pork over, close the grill and cook for another 6 minutes.
- Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes.
- Insert an instant-read thermometer into the middle of the thickest end of the tenderloin. The thermometer should read 145º to 150ºF. If not, close the lid and let the pork continue to roast in the residual grill heat.
- Allow to rest for 5 to 10 minutes before slicing to serve.
Gr8 Tip:For non-marinated tenderloins: If using your favorite seasoning or sauce for pork tenderloins, be sure to brine the tenderloins using this method. Brining will not only improve the flavor, but also helps the pork stay juicy.
- In a medium bowl, mix ¼ cup salt and ¼ cup sugar with 1 quart cold water until dissolved.
- Submerge the tenderloins in the brine; let stand for 1 hour.
- Remove the tenderloins from the brine, rinse thoroughly and pat dry before seasoning and grilling.
Gr8 Thermometer:This instant read digital thermometer from ThermoWorks is a favorite of ours.