grill pork tenderloin

The ultimate goal of griling pork tenderloin is mahogany color, crisp appearance, and should be rosy pink. Regional cooking and instant reading thermometers are the two best ways to achieve this. The tenderloin should be cooked between 15 and 20 minutes depending on their thickness, but you want to aim at the inner temperature of 80 ° C to 95 ° C in the thickest part of the loin to ensure it is cooked to temperature.



Ingredients

· 1 Pork tenderloin

· 1/4 cup Lightly packed dark brown sugar

· 1 teaspoon Jewish salt

· 1 teaspoon Smoked paprika

· 1/2 teaspoon Onion powder

· 1/2 teaspoon Garlic powder

 Equipment

· Measuring cups and spoons

· Gas or charcoal grill

· Small bowl

· Sharp knife and cutting board

· Instant reading thermometer

You can buy best Grill tools at YRYM HT.

step

1. Trim the pork tenderloin. Use a thin, sharp knife to remove any connective tissue (silver skin) and fat from the surface of the spine.

2. Rub. Put salt, sugar, paprika, onion powder and garlic powder in a small bowl.

3. Rub the tenderloin. Spread the spices on the surface of the loin and set aside as you prepare the grill. You can also wrap the loin tightly in the plastic wrap and then refrigerate the chopped pork for 1 hour or refrigerate overnight.

4. Prepare cooking in the BBQ area. For gas grills, heat one side to high or medium heat and leave the other side unlit. For charcoal grills, ignite the coal chimney, stack the coal on one side of the grill and leave the other side empty.

5. Burn the loin for 12 to 15 minutes. Place the loin in a place that is directly heated. Cover and cook, only turn the loin once until the internal temperature reaches 80 ° C to 95 ° C, 5 to 7 minutes on each side. If the tenderloin begins to burn too much, transfer to indirect heating and continue to cook until the correct internal temperature is reached, approximately 18 minutes of total cooking time.


6. Wrap and rest the tenderloin. Remove the grilled tenderloin from the grill and clean the cutting board and loosely lay the tent with aluminum foil. Rest for 10 minutes; the meat will be cooked from the waste heat and the juice will be redistributed for the best flavor.

7. Slice: Cut into thin slices before going to the table.

Recipe note

Do it in advance: the loin can be trimmed and wiped 24 hours in advance. Remove from the refrigerator 30 minutes before baking.