Friday, February 20, 2009

Grilled Pork Tenderloin

My friend Todd came over to advise me on a little home improvement project yesterday. In return, I made him lunch.

I dug into the freezer and pulled out my favorite standby - pork tenderloin. It's not expensive. Usually about $7 (or less if on sale) a tenderloin. And one will feed three people.

Here's how to make a delicious pork tenderloin every time:

1. Chop two cloves of garlic. Let it sit for 15 minutes to activate its cancer fighting elements.

2. Pour some olive oil in a bowl.

3. Add garlic and a fresh woody herb like rosemary, thyme or sage.

4. Mix up the oil, herbs and garlic.

5. Sprinkle your tenderloin with salt and pepper. Then smother it with the oil mixture.

6. Let it sit for 15 minutes or a half hour or longer if you have it. It looks like this:

7. Heat your grill to medium high and the toss on the tenderloin.

8. Cook it about 10 minutes on each side. You'll know it's ready when you pick it up in the center with tongs and it's not floppy. When you have a solid piece of meat, take it off the grill.

9. Let it sit for 10 minutes so the juices can redistribute.

NOTE: Never cut into a piece of meat right after you take it off the heat. The juices will run everywhere and your meat will be dry. Let it sit for a few minutes so the juices can redistribute evenly.

10. Then cut and serve. (The peas are optional. Todd's a picky veggie guy but he likes peas. Therefore I kept it simple.)

So there you go. Enjoy your pork!



  1. Mmmm -- this sounds (and looks) really good. I love pork tenderloin too. I usually crock everything, but Rick likes to grill stuff. I'll have to print this one up for him. Thanks!

  2. I love your pork loin! Sometimes I use a rub. These pre-made spice mixtures are a dream when you're short on time and you want to grill something without a lot of prep. You get a crispy spicy crust on the outside, and the pure porky flavor on the inside.