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.
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!
I only have three things to say about this method of grilling pork tenderloin. Thank you, thank you, thank you!!! My wife and I like the tenderloin a little less done so I do six minutes a side and it comes out perfect. I don’t even look at my instant read meat thermometer. You have removed all of the guess work. I spray the tenderloin on both sides with an olive oil mister and salt and pepper both sides. I put it on the grill for six minutes, turn it over and baste the cooked side with my favorite barbecue sauce. I then let it go another six minutes and turn it over and baste that side with the barbecue sauce. I then turn off the gas and let it go for the five minutes. Let it rest for five and then carve and eat. Perfect!!! Thanks again for a great technique!!!
I live for comments like this. Thank you so much, Jim for taking the time to describe your experience. So glad you enjoyed it!
Marilyn Valeo says
Hi Emilie, I’ve been a fan of your Clever Carrot since the beginning. Absolutely loved the grilled pork tenderloin. I used BBQ sauce on the second side and it was a just the right touch, came out juicy and soooo easy. Even my husband confirmed how simple it was. Thanks so much for a soon to be family favorite.
Marilyn!!!! It’s so nice to see you here! I’m so glad that you enjoyed this method. It sure does take out the guess work in grilling, doesn’t it? Hope you guys are having a wonderful summer. xo
Mrs Mulberry says
Thanks for the great tips Emilie and so glad to hear little Jake is recovering well xx
Hi Ella, thank you so much. He is doing much better now (finally off medication) and we’re taking things one day at a time. What a scare! Hope you and Mr M are doing well :)
Genius! Looks truly amazing!
Thank you love! Hope you are doing well ;) xx
Adri!!!! I am SO sorry to hear about what you are going through- I had no idea. How are you feeling? I can’t even imagine the physical & mental stress of surgery and then moving. If I lived closer, I would come over and cook for you (although I’m sure Bart is doing a wonderful job). I know that feeling of not having Internet, and being forced to ‘switch off’ but sometimes it’s good for the soul, you know? I am incredibly happy that you are back. I’ve missed you too! xx
Ugh. I hate silver skin. It is definitely annoying. I am intrigued by this cooking method and I’ll have to give it a go. Bart absolutely adores pork tenderloin. Thanks for posting this.
It is terrific to be back. I have been away for so long now. First a motor vehicle collision and surgery took me away from the blogosphere and life in general. Then we embarked upon a major home remodel. We moved from our home and into a rental, and we had no internet service for over three weeks. I have to say that the enforced absence from the keyboard probably sped my recovery, but I did miss everyone. I am easing back into the blogosphere now, checking up on everyone and seeing all that I have missed. I have not really begun to cook yet, but I am hoping I will soon get back in the groove. I missed you!
This looks really wonderful, I love to have my husband grill, will tell him about this method.
Hi Cheri! Thank you! If your husband loves to grill, I think he will really appreciate this technique. It’s super easy to remember and the pork comes out tender and juicy every time! I have a nice recipe coming up for marinated pork tenderloin with a warm summer salad. I hope to post that one tomorrow! Have a wonderful weekend :)
You are quite welcome! Enjoy :)