Imagine cutting into a perfectly grilled pork tenderloin so tender it practically melts in your mouth, with a golden-brown exterior that locks in all those incredible flavors. This isn't just another boring dinner recipe – this is a culinary experience that will transform your grilling game forever! Whether you're a seasoned grill master or a weekend BBQ enthusiast, our Succulent Grilled Pork Tenderloin will have your guests begging for your secret technique.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1.5 lbs pork tenderloin
- 2 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Remove the pork tenderloin from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Pat the pork tenderloin dry with paper towels to remove excess moisture, which helps achieve a better sear and crust.
- In a small bowl, mix olive oil, garlic powder, paprika, salt, and black pepper to create a uniform seasoning blend.
- Rub the entire surface of the pork tenderloin thoroughly with the prepared seasoning mixture, ensuring complete and even coverage.
- Preheat your grill to medium-high heat, targeting a temperature around 400-425°F for optimal grilling conditions.
- Clean and oil the grill grates to prevent sticking and create beautiful grill marks on the meat.
- Place the seasoned pork tenderloin on the preheated grill and cook for approximately 5-7 minutes per side, rotating to create crosshatch grill marks.
- Use a meat thermometer to check internal temperature, aiming for 145°F for perfect medium-rare doneness.
- Once desired temperature is reached, remove the tenderloin from the grill and let it rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Slice the pork tenderloin against the grain into medallions approximately 1/2 inch thick for serving.
- Garnish with fresh herbs like parsley or thyme if desired, and serve immediately while still warm.
Tips
- • Temperature is key: Always let your pork tenderloin rest at room temperature for 30 minutes before grilling to ensure even cooking. • Moisture matters: Pat the meat dry before seasoning to achieve that perfect sear and delicious crust. • Seasoning strategy: Create a uniform spice blend and massage it thoroughly into every inch of the meat for maximum flavor penetration. • Grill like a pro: Preheat your grill to 400-425°F and clean the grates to prevent sticking and create beautiful grill marks. • The golden rule of doneness: Use a meat thermometer and aim for an internal temperature of 145°F for juicy, medium-rare perfection. • Resting is crucial: Always let your tenderloin rest 5-7 minutes after grilling to allow juices to redistribute, ensuring each slice is incredibly moist and flavorful.
Nutrition Facts
Calories: 203kcal
Carbohydrates: g
Protein: 28g
Fat: 11g
Saturated Fat: g
Cholesterol: 80mg
