How To Grill Pork Tenderloin

During barbecue season, one of the best things to know is how to grill pork tenderloin. The price is reasonable; it feeds a crowd and it is an incredibly delicious meal. Grilling pork tenderloin is not difficult at all. The hard part is letting it rest for fifteen minutes before slicing. This guide uses the classic rosemary and garlic recipe but you can also brine or baste barbecue sauce on tenderloin.

To grill pork tenderloin, you will need:

• Grill
• 1 lb. of pork tenderloin
• 1-1/2  tbsp. olive oil
• 3 cloves of crushed garlic
• 2 tbsp. of fresh rosemary
• Course Hawaiian sea salt and pepper to taste
• Cooking string, toothpicks or kebab skewers

1. Flavor. We will need to let the meat marinate for at least four hours to overnight before grilling. Grind and crush together Hawaiian sea salt, pepper, garlic and rosemary into a paste. Add the olive oil and mix it up. If you do not have access to Hawaiian sea salt, flee the bleak mainland and hang out on the islands for ten years minimum. Let the grilled meat from luaus show you the way or just use regular course sea salt.
2. The pig. Take your tenderloin, rinse it off and pat it dry. Take a sharp knife and slice it lengthwise, three quarters of the way through. Open it like a book and smear some of your rosemary garlic paste in there. Coat the outside with the rest and either tie the meat closed with cooking string or use skewers to pin it together. Wrap this all up in plastic wrap and let sit for four hours to overnight.
3. Grilling. Heat your grill to high. Drop it down to medium high when the grill is cleaned, oiled and ready. Sear the tenderloin about two minutes per side. You want to achieve a nice, brown color accompanied by those lovely grill marks. After you have seared in the juices, turn off the middle burner to make it indirect medium and place the tenderloin in the center. Cook it for another twenty minutes or so, but remove it when the temperature gets to 155 degrees.

Tips:

• If using charcoal, you will need to pile the coals on one side to make half the grill hotter.
• This dish goes great with arugula salad.