Sheila’s Grilled Pork Tenderloin: Juicy Perfection Every Time
Grilled pork tenderloin is a weeknight hero, and Sheila’s version elevates it to something truly special. This recipe focuses on simple, flavorful ingredients and grilling techniques that ensure a perfectly cooked, juicy tenderloin every single time. Forget dry, bland pork – this is melt-in-your-mouth deliciousness that everyone will rave about.
**Why This Recipe Works:**
* **Simple Ingredients:** You probably already have most of these in your pantry. The focus is on quality rather than complexity.
* **Flavorful Marinade:** The marinade infuses the pork with delicious savory and slightly sweet notes, keeping it incredibly moist during grilling.
* **Easy Grilling Technique:** No fancy equipment or complicated procedures are required. This method is straightforward and yields consistent results.
* **Versatile:** This grilled pork tenderloin is fantastic on its own, sliced and served with sides, or used in salads, sandwiches, or tacos.
**Ingredients:**
* 2 pork tenderloins (about 1 pound each), silver skin removed
* 1/4 cup olive oil
* 1/4 cup soy sauce
* 2 tablespoons balsamic vinegar
* 2 tablespoons Dijon mustard
* 2 cloves garlic, minced
* 1 tablespoon brown sugar
* 1 teaspoon dried thyme
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon black pepper
* 1/4 teaspoon red pepper flakes (optional, for a little heat)
* Salt to taste (use sparingly, as soy sauce is salty)
**Equipment:**
* Large zip-top bag or container
* Grill (gas or charcoal)
* Meat thermometer
* Tongs
* Cutting board
* Sharp knife
**Instructions:**
**1. Prepare the Marinade:**
In a medium bowl, whisk together the olive oil, soy sauce, balsamic vinegar, Dijon mustard, minced garlic, brown sugar, dried thyme, smoked paprika, black pepper, and red pepper flakes (if using). Mix well until the brown sugar is dissolved.
**2. Marinate the Pork Tenderloins:**
Place the pork tenderloins in a large zip-top bag or a container with a lid. Pour the marinade over the pork, ensuring that both tenderloins are thoroughly coated. Seal the bag or container, pressing out any excess air. Gently massage the marinade into the pork. Refrigerate for at least 2 hours, or preferably overnight. The longer it marinates, the more flavorful and tender the pork will be. If marinating overnight, turn the bag or container occasionally to ensure even marinating.
**3. Prepare the Grill:**
Preheat your grill to medium-high heat (about 375-450°F). If using a gas grill, preheat with all burners on high, then reduce to medium-high. If using a charcoal grill, arrange the coals for direct heat. Make sure the grates are clean and lightly oiled to prevent sticking.
**4. Grill the Pork Tenderloins:**
Remove the pork tenderloins from the marinade and discard the marinade. Pat the pork dry with paper towels. This helps to achieve a nice sear. Season the pork lightly with salt. Remember that the marinade contains soy sauce, so be mindful of the salt content.
Place the pork tenderloins on the preheated grill directly over the heat. Sear the pork on all sides for about 2-3 minutes per side, until nicely browned. This creates a flavorful crust.
Once seared, move the pork tenderloins to a cooler part of the grill, or reduce the heat to medium (about 325-375°F). Continue grilling, turning occasionally, until the internal temperature reaches 145°F (63°C) for medium-rare, 150°F (66°C) for medium, or 155°F (68°C) for medium-well. Use a meat thermometer to accurately gauge the internal temperature. Insert the thermometer into the thickest part of the tenderloin, avoiding bone if present.
*Important Note: Pork tenderloin is best served medium-rare to medium. Overcooking will result in dry, tough meat.*
**5. Rest the Pork Tenderloins:**
Remove the pork tenderloins from the grill and place them on a cutting board. Tent them loosely with foil and let them rest for at least 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Skipping this step will result in the juices running out when you slice the pork, leaving it drier.
**6. Slice and Serve:**
After resting, slice the pork tenderloins thinly against the grain. This will make them easier to chew and more tender. Serve immediately.
**Tips for Success:**
* **Don’t Overcook:** The most common mistake with pork tenderloin is overcooking it. Use a meat thermometer and aim for an internal temperature of 145°F (63°C) for medium-rare or 150°F (66°C) for medium. Remember that the internal temperature will continue to rise slightly during resting.
* **Remove the Silver Skin:** The silver skin is a thin membrane that runs along the length of the pork tenderloin. It’s tough and doesn’t break down during cooking, so it’s best to remove it before marinating. To remove it, slide a sharp knife under the silver skin at one end and then angle the knife upwards slightly as you run it along the length of the tenderloin. Grip the silver skin firmly with a paper towel and pull it away from the meat as you slice.
* **Use a Meat Thermometer:** A meat thermometer is the best way to ensure that your pork tenderloin is cooked to the correct internal temperature. Don’t rely on visual cues alone.
* **Let it Rest:** Resting the pork tenderloin after grilling is crucial for retaining its juices and tenderness. Don’t skip this step!
* **Adjust Marinade to Taste:** Feel free to adjust the marinade ingredients to your liking. For example, you can add more brown sugar for a sweeter flavor, or increase the amount of red pepper flakes for more heat.
* **Marinate in the Refrigerator:** Always marinate meat in the refrigerator to prevent bacterial growth.
* **Don’t Overcrowd the Grill:** If you’re grilling multiple pork tenderloins, make sure to leave enough space between them on the grill. Overcrowding the grill can lower the temperature and result in uneven cooking.
* **Use Fresh Herbs:** If you have fresh thyme on hand, feel free to substitute it for the dried thyme. Use about 1 tablespoon of fresh thyme for every 1 teaspoon of dried thyme.
* **Preheating is Key:** Ensure your grill is properly preheated before placing the pork tenderloins on it. This will help to create a good sear and prevent the pork from sticking.
**Serving Suggestions:**
* **Sides:** Grilled vegetables (such as asparagus, bell peppers, zucchini, and corn on the cob), roasted potatoes, mashed potatoes, rice, quinoa, couscous, or a fresh salad.
* **Sauces:** Barbecue sauce, chimichurri sauce, honey mustard sauce, or a simple pan sauce made with the pan drippings and some red wine or balsamic vinegar.
* **In Sandwiches:** Slice the grilled pork tenderloin thinly and use it in sandwiches with your favorite toppings.
* **In Salads:** Add sliced grilled pork tenderloin to a salad for a protein boost.
* **In Tacos or Fajitas:** Slice the pork tenderloin and use it as a filling for tacos or fajitas.
* **Elegant Plating:** For a more elegant presentation, slice the pork tenderloin on a bias and fan it out on a platter. Garnish with fresh herbs or a drizzle of balsamic glaze.
**Variations:**
* **Spicy Pork Tenderloin:** Add more red pepper flakes to the marinade, or use a spicy barbecue sauce when serving.
* **Honey Garlic Pork Tenderloin:** Add 2 tablespoons of honey to the marinade and increase the amount of garlic to 4 cloves.
* **Lemon Herb Pork Tenderloin:** Add the zest and juice of one lemon to the marinade, along with some fresh rosemary or oregano.
* **Asian-Inspired Pork Tenderloin:** Use a marinade made with soy sauce, rice vinegar, ginger, garlic, and sesame oil.
* **Coffee-Rubbed Pork Tenderloin:** Before grilling, rub the pork tenderloin with a mixture of ground coffee, brown sugar, smoked paprika, chili powder, and salt.
**Make-Ahead Tips:**
* **Marinade:** The marinade can be made up to 3 days in advance and stored in the refrigerator.
* **Marinating:** The pork tenderloins can be marinated for up to 24 hours in the refrigerator.
* **Cooked Pork Tenderloin:** Cooked pork tenderloin can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
**Storage:**
* **Refrigerator:** Store leftover grilled pork tenderloin in an airtight container in the refrigerator for up to 3 days.
* **Freezer:** Cooked pork tenderloin can be frozen for up to 2 months. Wrap tightly in plastic wrap and then place in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
**Nutritional Information (approximate, per serving):**
* Calories: 250-300
* Protein: 30-35g
* Fat: 10-15g
* Carbohydrates: 5-10g
**(Note: Nutritional information will vary depending on the specific ingredients used.)**
This recipe for Sheila’s Grilled Pork Tenderloin is a guaranteed crowd-pleaser. With its simple ingredients, easy grilling technique, and delicious flavor, it’s sure to become a new family favorite. Enjoy!