how to grill pork tenderloin

 I just wanted to thank all of you for your sincere comments and well wishes for our little Jake. He is doing much better now, and I can’t even begin to express how much we appreciate your love and support. Big hugs to all! xoxo

So, in other news…

I’ve recently discovered a great technique for grilling pork tenderloin; the 7-6-5 method.

Intrigued?

The numbers refer to the length of time each side is cooked, over high heat on a gas grill. So, that would be 7 minutes on the first side, 6 minutes on the second side, and then 5 minutes with the burners off and the lid closed. This method is designed to work with a standard-size pork tenderloin, about 1- 1 1/4 lbs.

To begin, trim your pork tenderloin. There is usually a thin strip of connective tissue that runs across the top called ‘silver skin.’ Find the sharpest knife you have and get rid of it. Silver skin is not like other fat, that will sort of burn off and tenderize your meat as it cooks. It happens to be very tough and chewy (and annoying). Lightly brush both sides with vegetable oil to prevent sticking, and season generously with whatever you’d like. You can also marinate your pork tenderloin, which happens to be my preference.

Next, preheat your grill to 500-600 F degrees. The burners should be set to high heat. Place the pork onto the grill and close the lid. Let it sear for 7 minutes to develop that charred, outer crust (hello grill marks!). Then flip the pork over, close the lid again, and cook for an additional 6 minutes. *Note: if you want to baste the meat, let’s say with BBQ sauce or something, now would be the time to do it. For the final stage, turn the burners off and keep the meat on the grill for 5 minutes (lid closed). The internal temperature should be around 145- 150 F.

To serve, transfer the pork to a cutting board. Let it rest for about 5 minutes so that the juices can redistribute throughout the meat. If you cut it too soon, it will be very dry. Using a sharp knife, slice the meat against the grain as thick or thin as you’d like. Have a taste!

So, what do you think?

If you’ve ever been intimidated by grilling pork tenderloin, don’t be. I can tell you from personal experience that the 7-6-5 method is very reliable. It was originally adapted from FineCooking.com, where they also have great visual on how to remove silver skin if you’re interested. Next up, I have a tasty marinated pork tenderloin recipe with a warm summer salad that I plan to post (hopefully this weekend). Happy grilling!