Grilled Pork Tenderloin Recipe (+ Pro Tips & Tricks) (2024)

FAQs

How do you keep pork tenderloin from drying out on the grill? ›

Marinades work by breaking down the muscle fibers and connective tissue in meat which tenderizes it and also allows it to better retain moisture. For pork tenderloin, mix up your favorite marinade recipe and pour it over the meat and then let it hang out, covered, in the fridge for at least 4 hours or up to 24 hours.

Pork tenderloin is also FAST. Unlike tougher cuts of pork that need low and slow cooking (like this Slow Cooker Pulled Pork), pork tenderloin does not become more tender the longer it cooks. Pork tenderloin cooks in 12 to 15 minutes on a gas grill or charcoal grill over medium heat (about 350 degrees F).

We cook our pork to 145°F. This means the pork will be barely pink in the middle, safe to eat, and juicy. If you do not like it pink in the middle, cook it a bit longer, but keep in mind that staying close to 145°F will result in the juiciest, most tender piece of meat.

Food52: Which cooking method gets the most flavor out of pork loin? CG: You get flavors from grilling that you don't get from roasting. Smokiness, first and foremost. Direct cooking gives a distinct char, and that char adds a lot of taste.

Many recipes will ask you to remove the pork tenderloin from the fridge for at least 30 minutes before grilling. However, this is about how long it takes to remove the silver skin, make the dry rub, and wait for the grill to heat.

Pork Loin Chops

Grill them incorrectly, and you'll end up with dry results. Therefore, you should always try to marinate or brine these pork chops first and cook them over high heat (watching them carefully).

The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.

Meat juices inside can not react when we cook cold meat. We need room temperature for a juicy and tender steak. If you want to cook a tasty, delicious pork tenderloin in your oven, keeping all the flavors, you need to take it out of the refrigerator one hour before.

If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade. According to Hazel, these kinds of preparations always produce the most tender outcomes.

Is it better to cook pork tenderloin fast or slow? ›

The size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.

Cooking a boneless pork loin roast in the oven is a straightforward process that yields tender and flavorful results. Preheat the Oven: Preheat your oven to 375°F (190°C). This temperature allows the pork loin roast to cook evenly and develop a nice crust on the outside while remaining juicy on the inside.

For the best flavor, you should cook it fatty-side up. If you place your pork loin lean-side up, the fat will simply drip onto and through your smoker's cooking grate.

To get the best flavor out of your meat, it should always be at room temperature before cooking. Taking this step achieves a lot more than maximizing the meat's flavor, aroma, and texture.

Pork tenderloin is a lean cut of pork that can dry out quickly. Foil-wrapped pork tenderloin is a great way to prepare this cut of meat to lock in flavor and moisture. Pork loin may not be as apt to dry out, but covering your pan with foil while roasting helps the meat retain its juiciness.

At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove. Unlike tough, fatty cuts of meat (like the shoulder used for Slow Cooker Pulled Pork), leaner cuts like pork tenderloin do not become more tender the longer they cook.

Greatist suggests pouring a bit of the leftover cooking juices, chicken stock, or water over the meat to help retain moisture. Pantry and Larder says covering the meat entirely with a wet paper towel will ensure the meat stays moist.