Description
Grilled pork tenderloin by Michael Symon delivers a perfect balance of smoky char and juicy meat. Herb-infused marinades and precise grilling techniques create a mouthwatering dinner you’ll want to savor again and again.
Ingredients
Scale
- 1.5 lbs/680 g pork tenderloin, trimmed
- 2 tbsps/30 ml extra virgin olive oil
- 1 tbsp/15 ml vegetable oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp/15 ml steak rub
Instructions
- Grill Preparation: Establish a two-zone grilling configuration with direct and indirect heat areas, targeting 450–500 degrees Fahrenheit (232–260 degrees Celsius). For charcoal grills, arrange hot coals strategically on one side; on gas grills, activate one-third of burners at low heat.
- Meat Conditioning: Meticulously dry the pork tenderloin using paper towels, then lavishly coat with seasoning blend and olive oil, ensuring comprehensive coverage and preventing potential adhesion to grill grates.
- Initial Searing: Position the seasoned tenderloin on direct heat zone, rotating methodically to generate attractive grill marks and develop a rich, caramelized exterior. Maintain 6-minute total grilling time with 90-degree turns for optimal crosshatch patterns.
- Indirect Cooking: Transition the tenderloin to the cooler zone, sealing the grill lid to preserve consistent temperature. Continue cooking for 8-10 minutes, periodically rotating to guarantee uniform heat distribution.
- Temperature Verification: Utilize a digital meat thermometer to confirm the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius) at the thickest section, ensuring food safety and optimal doneness.
- Resting and Serving: Remove from grill and allow the pork to rest for 10 minutes, facilitating juice redistribution. Slice against the grain into delicate medallions, presenting an elegant and flavorful dish.
Notes
- Grill Setup Strategy: Create a two-zone temperature layout to control cooking and prevent burning, ensuring perfect pork doneness.
- Moisture Preservation Trick: Pat meat completely dry before seasoning to help develop a stunning exterior crust and lock in natural juices.
- Temperature Precision: Invest in a digital meat thermometer to guarantee food safety and prevent overcooking, hitting the ideal 145°F sweet spot.
- Resting Ritual: Allow the tenderloin to rest for 10 minutes after grilling, which redistributes internal juices and keeps the meat incredibly tender and succulent.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 0 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 46 g
- Cholesterol: 130 mg