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Grilled Pork Tenderloin

  • 10m Prep Time
  • 15m Cook Time
  • 30m Ready In

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  • Cuisine : World
  • Course : Dinner

4 servings Grill tenderloin whole to keep it from drying out. For tenderloins less than 1 ½ inches thick, treat as for chops, below. To ensure juiciness, first brine the tenderloin and omit the salt below.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • One 1- to 1 ½-pound pork tenderloin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1
    • ½ cup olive oil
    • 8 garlic cloves, minced
    • 1 cup sour orange juice, or ½ cup orange juice and ½ cup lime juice
    • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
    • ¾ teaspoon ground cumin
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    Sub-recipe steps
    1. Heat in a medium saucepan over medium heat: ½ cup olive oil
    2. Add and cook until fragrant but not browned, 20 to 30 seconds: 8 garlic cloves, minced
    3. Carefully stir in and bring to a boil: 1 cup sour orange juice, or ½ cup orange juice and ½ cup lime juice; 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano; ¾ teaspoon ground cumin; ½ teaspoon salt; ¼ teaspoon black pepper
    4. Reduce the heat to simmer gently for 10 minutes. Let cool and serve at room temperature.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • One 1- to 1 ½-pound pork tenderloin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 A barbecue sauce, Mojo, Chimichurri, or Vinaigrette

Let's Cook

  1. Step 1.

    Prepare a medium-hot grill fire. Pat dry: One 1- to 1 ½-pound pork tenderloin

  2. Step 2.

    Season with: 1 teaspoon salt; ½ teaspoon black pepper

  3. Step 3.

    If the tenderloin is much thinner at one end, fold the thin end back along the roast and tie with two lengths of butcher’s twine. Grill, turning every 2 minutes or so, until a thermometer inserted in the thickest part of the meat registers 140°F, 12 to 15 minutes (the temperature will rise 5 degrees off the grill). Loosely cover with foil and let stand for 5 to 10 minutes before slicing. Serve with: A barbecue sauce, Mojo, Chimichurri, or Vinaigrette

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