Pork Tenderloin Perfection: Bbq Sauce, Simple Steps

Grilled pork tenderloin is a juicy, flavourful, and easy-to-cook meal. The key to achieving a tender and moist texture is to use a combination of direct and indirect heat on the grill, resulting in a crisp crust and a juicy interior. The ideal internal temperature for pork tenderloin is between 140°F and 145°F.

To prepare the meat, trim any excess fat and silver skin, a thin membrane that won't break down during cooking. You can also brine the meat for additional moisture and tenderness. For the BBQ sauce, you can use a store-bought option or make your own by mixing BBQ sauce with grape jelly, Sriracha sauce, Worcestershire sauce, garlic, and black pepper.

After grilling the pork tenderloin, let it rest for about 10 minutes before slicing and serving. This allows the juices to redistribute, ensuring a juicy and tender final product.

Prepping the pork tenderloin

To prep the pork tenderloin, start by trimming any silver skin or membranes from the meat. You can use a sharp knife to carefully remove the silver skin, or tough connective tissue, from the surface of the tenderloin. This step is important as it ensures the meat is tender and pleasant to chew.

Next, pat the tenderloin dry with a paper towel. This will help the spices stick to the meat. You can then add any desired seasonings or a dry rub. A simple combination of salt and pepper is enough, but you can also experiment with other seasonings or herb mixes. For example, a mixture of garlic powder, onion powder, smoked paprika, salt, and pepper.

If you want to add extra flavour, you can also brine the tenderloin. To do this, create a mixture of water, salt, and sugar, and submerge the tenderloin in it for 1-2 hours. Remember to rinse the meat after brining and do not add additional salt when seasoning.

Finally, if you are using a marinade, place the tenderloin in a resealable bag and pour the marinade over it. Make sure the meat is well-coated, then place it in the refrigerator for at least 30 minutes or up to overnight.

Making the BBQ sauce

Ingredients

• Ketchup
• Apple cider vinegar
• Water
• Brown sugar
• Tamari or soy sauce
• Yellow mustard
• Garlic powder
• Onion powder
• Ground cumin
• Smoked paprika

Optional Ingredients

• Cayenne pepper
• Hot sauce
• Adobo sauce

Instructions

Combine all the ingredients in a medium saucepan. Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cook the sauce, stirring often, until it has thickened. This should take around 20 minutes.

Storage

Store your BBQ sauce in an airtight container, such as a Mason jar, and keep it in the refrigerator. It will last for up to two weeks. For longer storage, freeze the sauce for up to three months.

Marinating the pork

Firstly, pat the pork tenderloin dry with a paper towel. This step is important as it helps the spices stick to the meat and removes any unwanted residue.

Next, prepare the marinade. While there are many different marinade recipes, a simple one includes lemon juice, garlic, dried herbs, oil, salt, pepper, Dijon mustard, and honey. You can also get creative and experiment with different ingredients such as soy sauce, teriyaki sauce, brown sugar, ginger root, or even booze!

Once you have prepared the marinade, pour half of it into a large resealable bag along with the tenderloin. Squeeze out the excess air, seal the bag, and place it in the refrigerator. The recommended marinating time varies, with some recipes suggesting 30 minutes, while others suggest leaving it overnight for a more intense flavour.

After the pork has been marinated, use tongs to transfer it to a preheated grill. For best results, oil the grates to prevent the meat from sticking. Grill the pork for 15-20 minutes, turning it every few minutes to ensure even cooking. Halfway through the grilling process, start spreading the reserved marinade over the pork.

Finally, remove the pork tenderloin from the grill when it reaches an internal temperature of 145°F and let it rest for 5-10 minutes before slicing and serving.

Remember, marinating is a great way to add flavour and moisture to lean cuts of meat like pork tenderloin. So, feel free to experiment with different ingredients and find the combination that suits your taste!

Cooking the pork

The first step is to remove the pork tenderloin from its packaging and pat it dry with a paper towel. This helps the spices stick to the meat and wipes off any residue.

Next, trim the tenderloin of any excess fat and silver skin. Silver skin is the thin, shiny layer of connective tissue on the surface of the meat. It won't break down during cooking, so it's important to remove it with a sharp knife.

Now, it's time to make the rub or marinade. For a dry rub, combine salt, sugar, and your choice of spices like smoked paprika, onion powder, garlic powder, or Italian herb seasoning. For a marinade, try mixing lemon juice, garlic, spices, oil, mustard, and honey, or BBQ sauce, grape jelly, Sriracha sauce, Worcestershire sauce, and garlic.

After preparing the rub or marinade, apply it generously to the tenderloin. If using a dry rub, you can immediately place the tenderloin on the grill. If you've marinated the meat, let it sit for at least 30 minutes to an hour in the refrigerator before grilling.

Preheat your grill to a high temperature, around 450°F to 500°F. If using a charcoal grill, pile the coals on one side to create a direct heat zone and leave the other side empty for indirect heat.

Place the tenderloin on the grill over direct heat. Keep the lid closed and cook for 12 to 20 minutes, flipping the meat occasionally to ensure even cooking. If using a marinade, brush the reserved marinade over the tenderloin halfway through grilling.

Once the internal temperature of the tenderloin reaches 140°F to 160°F, it's time to remove it from the grill. Place it on a clean cutting board and tent it loosely with aluminium foil. Let the meat rest for about 10 minutes to allow the juices to redistribute and the meat to finish cooking.

Finally, slice the tenderloin crosswise into thin pieces and serve. Enjoy your juicy, flavourful BBQ pork tenderloin!

Resting the pork

When cooking pork tenderloin, it is recommended to let the meat rest for at least 10 minutes before slicing and serving. During this time, the meat will continue to cook slightly from the residual heat, and the juices will settle, keeping your pork moist and flavorful. If you are transporting the pork to another location, you can wrap it tightly in foil and place it in a cooler lined with towels to help maintain the temperature.

It is important to note that the temperature of the pork will continue to rise while it rests, so it is recommended to remove the pork from the heat when it is 5 to 10 degrees shy of your desired doneness. This will ensure that your pork reaches the optimal internal temperature while resting and results in juicy, tender meat.

Additionally, pork tenderloin should be allowed to rest for a minimum of 5 minutes after removing it from the grill or oven. This gives the meat a chance to relax and reabsorb its juices, preventing them from running out when you slice into it.

Frequently asked questions