Though summer may be officially over, there are still plenty of warm days left that can serve as an excuse to fire up the grill. One of the most delicious meals that the backyard cook can make is grilled pork tenderloin, but first, a few things need to be done before this scrumptious dish can be enjoyed.
Prepare the Grill
If the cook is using a gas or electric grill, they should follow the instructions for using it. Even if they’re using a charcoal grill they should check the manual as some grills need to be lined with aluminum foil or do best with a layer of grit. They also need to know if the food is going to be directly or indirectly grilled. This recipe is indirectly grilled.
Figure out how much charcoal briquettes to use by spreading them in a single layer that’s about an inch wider than the drip pan, then mound them in the center of the grill. This helps the fire to ignite. The briquettes can be ignited with a match if they are self-lighting or with a starter or chimney if they are not. Let self-lighting briquettes burn for 5 to 10 minutes. Allow 20 to 30 minutes for other types. When they are ready, they’ll be the color of ashes during the day and smoldering red in the evening.
When the briquettes are ready, move them around with long-handled tongs to make room for the drip pan. This is simply one of those inexpensive aluminum pans bought at the supermarket. To test the temperature, hold the hand palm-side down over the briquettes, and count until it is too hot to hold the hand above the grill. For the perfect grilled pork tenderloin, you’ll want it cooked at medium heat, which is three seconds.
Make the rub:
1/2 cup grated onion
1 tbs. ground cinnamon
1 tbs. soy sauce
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
Combine these ingredients in a small bowl.
The Grilled Pork
1- 2 to 3-pound pork tenderloin
2 medium cooking apples, cored and sliced into 1/2 inch thick rings
1 cup apple butter (optional)
Trim the fat from the meat, then score the top and bottom in a diamond pattern with a small, sharp knife. Make the cuts about 1/4 inch deep then rub the onion mix over all sides of the meat. Place the tenderloin on a rack, and put the rack in the drip pan. Cover and grill for one to 1 to 1 1/2 hours until a meat thermometer inserted reads 155 degrees Fahrenheit.
Place the apple rings directly on the grill beside the roasting pan. Grill until they’re tender, turning once. Remove the tenderloin, and tent with foil. Let it stand 15 minutes before carving.
To serve, arrange the grilled pork tenderloin and apple rings on a serving platter, and serve with apple butter.
Find Ingredients at the Butcher Shop. If you’re in the Eagle Point, Oregon area, don’t forget to visit the Butcher Shop for all your ingredients, including our tender, lean and juicy pork tenderloin. Our number here is 541-830-3369.