Easy Grilled Pork Tenderloin
FOR THE PORK TENDERLOIN
- 1 16 ounce pork tenderloin
FOR THE MARINADE
- 1/4 teaspoon Asian 5-spice
- 1/4 teaspoon curry powder
- 1/4 teaspoon ginger powder
- 1 dash soy sauce
- 1 dash olive oil
Have your tenderloin trimmed of its silver skin and cut into two sections: the tapered end and main section of the muscle.
Trim the tapered end off of the pork tenderloin.
In a large sealable plastic bag, combine ingredients for marinade and add your pork.
Seal the bag and massage the spices, oil and soy sauce into the pork. Place in the refrigerator for up to 12 hours to marinate.
Remove the pork from the bag and place on your hot grill with grate temperatures no higher than 500°F degrees.
Allow the meat to remain where placed for a few minutes before using tongs to turn.
Hot TipSpices can burn at higher temperatures, which may or may not be a desired result. Plan to use a sweeter glaze to balance this flavor profile. A prepared jam or jelly can be brushed on when the meat is removed from the grill to create a thin layer of flavo
Cook until an internal temperature of 140°F. The temperature will continue to rise to 145°F as the meat rests.
Hot TipThe smaller tapered end will cook faster and can be removed from the grill before the section of the muscle.
Rest for about 5-8 minutes and slice into medallions to serve.
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