Grilled Pork Tenders are SO good. This simple recipe will have you smiling.
If you have been following our blog for awhile, you know how much I like pork, and pork tenderloin is one of my favorite ways to eat it. Don’s is a master at Grilled Pork Tenders (tenderloin). There’s a reason it’s called tenderloin; it’s very tender.
I like pork any-which-way he makes it. Sometimes he puts some garlic, salt and pepper on it or he uses Penzey’s rub to liven it up. Other times he adds a Citrus Marinade. Or he uses teriyaki sauce (always Kikkoman’s). Super yummy. Marinate it for at least an hour, then take it out of the refrigerator and let the temperature rise a bit, and grill as noted in the recipe.
Spice the Outside
He made it two ways this time. Part of it was seasoned with just salt, pepper, olive oil, and garlic. The other part had some Penzy’s Grilling Spices sprinkled over the meat. We had some friends over for supper and everything was delicious. Don made the Grilled Pork Tenders on the outdoor grill, but if you don’t have one, you can make it on an indoor grill. You would likely have to slice it first and then grill it. It only takes a few minutes either way.
This time, he put the spices over the outside of the whole tenderloin and grilled it whole using the indirect method, slow cooking the meat over the unheated area of the grill for 30 minutes. Then he sliced and finished the pieces to the desired doneness for each diner over the hot part of the grill.
You’re gonna wanna eat this. When you try it, be sure to comment and let us know what you put on your grilled pork tenders.
What You Need
Don used a platter (for marinating and later serving), measuring cup, measuring spoons, garlic mincer, carving knife and fork, cutting board and his gas grill to make this meal. What tools would you use?
Grilled Pork Tenders Recipe
Grilled Pork Tenders
- 1 pork tenderloin about 4 pounds, sliced into 1-inch slices
- 2 cloves garlic minced
- 1/2 teaspoon ground pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Mix the garlic, pepper, salt and olive oil until well blended.
- Brush the spices mixture over the outside of the tenderloin.
- Let rest for 30 minutes or more.
- Grill the whole pork tenderloin using the indirect method over a medium-hot fire for about 30 minutes until nearly done (130-140F degrees). When you use the indirect method, you turn off one grill burner (usually the center one) and place the meat over the jet that is not on. This method cooks the food more slowly, the way an indoor oven does.
- When the tenderloin is about 135 or 140F degrees, remove the meat from the grill and slice it into one-inch-thick tenders. Return the slices to the hot side of the grill to finish cooking to the desired doneness (about 145F degrees)..
- Remove the tenders from the grill and let rest a couple minutes before serving.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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