Grilled Pork Tenderloin
NOTE: Tenderloins come two to a package, each weighing a little
less than a pound and serving four to six depending on the side
dishes. Invariably one tenderloin is smaller than the other and
will require 2 or 3 minutes less time on the grill. We like pork
cooked medium, just until a tinge of pink remains in the center.
You may cook pork until well done (about 160 degrees), but it will
be a bit drier. Season with salt and pepper as directed below or
coat with a spice or herb rub. Either way, serve with a
salsa.
2 pork tenderloins (about 2 pounds total), silver skin trimmed (see figure 24)
2 tablespoons extra-virgin olive oil Salt and ground black pepper
INSTRUCTIONS:
1. Build a single-level fire (see figure 3). Set grill rack in place, cover grill with lid, and let rack heat up, about 5 minutes.
2. Rub tenderloins with oil and sprinkle with salt and pepper to taste. Grill over medium-hot fire, turning several times to make sure all four sides are browned, about 4 minutes per side. Cover tenderloins with disposable aluminum roasting pan (see figure 29). Cook, turning once, until meat is tinged with pink in center or internal temperature registers 150 degrees, 5 to 7 minutes. Let tenderloins rest for 5 minutes, slice crosswise into 1-inch-thick pieces, and serve immediately with salsa or other sauce.