Today we are featuring one of our favorite cuts of meat, the pork tenderloin! First things first, I want to thank our friends at Porter Road for sending this beautiful piece of pork. This meat is pasture-raised with no added hormones or antibiotics. In fact, they sent quite a few delicious cuts of meat, lamb, shoulder strip steaks (which we used for a dry aged experiment).
This cut of meat is commonly mistaken for its relative, the pork loin. If you are curious about the differences and why they are commonly mixed up, check out this post.
How to Grill Pork Tenderloin
- First, get that tenderloin out of the packaging (duh).
- Then, dry off excess moisture with paper towels and remove the silver skin.
- Trim any fat. There won’t be much, because pork tenderloins are very lean cuts of meat.
- Coat the tenderloin with Wagyu beef tallow or your preferred source of fat.
- Next, coat your pork with your favorite dry rub. We used out very own Fiery Red Head Rub. Here is the recipe. Season that pork generously!
- Once seasoned, it’s time to through this pig on the pipping hot grill!
- Sear all four sides for about one minute per side.
- Then, move the tenderloin to indirect heat on the grill.
- Cook the pork tenderloin until it reaches an internal temperature of about 140 to 145 degrees Fahrenheit. It should take about 10 minutes after each side has been seared.
Not Your Granny’s Piece of Pork!
Once the pork is cooked, we sliced it into quarter inch thick medallions. So what should you expect? Your pork tenderloin will smell absolutely tremendous with a nice char from the grill. It will be soft, tender and delicious.
This isn’t your Granny’s dry, over cooked pork tenderloin. Don’t tell Granny…
If you liked this recipe, please let us know in the comments below! Don’t want to grill tonight? Don’t worry! Check out this recipe for Oven Baked Pork Tenderloin. Like and subscribe to the Red Meat Lover YouTube channel so you never miss an experiment, recipes or tasty cooking tidbit!