Pork tenderloin is one of the best cuts on the pig. It soaks up any flavors you put on it and tastes even better when it’s grilled to perfection. In this video we make herb crusted pork loin and a American BBQ style pork loin. Both turned out great, but you’l have to watch the video to find out which one we liked best.
Recipe:
1 2lb Tenderloin:
2 TBSP Olive Oil
2 TBSP Italian Seasoning
1 Tsp Fresh Rosemary
1/2 Tsp Garlic Powder
1 Tsp Salt
1/2 Tsp Pepper
Cover the tenderloin with olive oil mix up the remaining ingredients and coat the meat with a good herb crust. Wrap it up in plastic wrap and toss it in the fridge for a couple hours.
BBQ Tenderloin
1 2LB Tenderloin
1 TBSP Yellow Mustard
Pork Rub
Sriracha BBQ Sauce —
Coat the tenderloin with yellow mustard. Liberally apply the pork rub. Wrap it plastic wrap and put in the fridge for a couple of hours.
Heat the grill to 400 Degrees F and cook all four sides for 4-5 minutes. Once all the sides are browned put it on the top rack and take off the grill when it has reached an internal temperature of 145 degrees F.
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Have a pork LOIN instead of tenderloin? Here is a pork loin specific version of this recipe: https://youtu.be/tINvGaLBxbI
Really. What is the temperature or timing on the grill. Guess I’ll guess at cutting the meat.
Think by now, people stop wasting time on cutting out the wrap.
I love this video. Every time I need to grill one I come back to remind myself. Thanks!
Is this a lid down cook? Like are we supposed to close the lid between the four minutes of turning the meat each time?
So how much time to cook? 2-3 hours?
Thank u
great video
What do you do when someone wont look at a video or learn anything and ruins everything they put on the grill because they cook it to death and they insist on grilling? 🤬
This video changed my life! haha but seriously, I've made this exactly how you described many times for my wife and friends. It's my go-to grill option for something other than burgers and brats that's creative and unexpected. Thanks so much for sharing this!
Americans saying ‘erb instead of herb is probably the most annoying thing Americans do, and they do a lot of annoying stuff
Totally overdone meat….
Will have to try this herb version. My usual go to is Montreal Steak Seasoning and Olive Oil on my pork tenderloin, but will be good to mix it up.
I also use the 7/6/5 method. High Direct with lid closed for 7 minutes. Flip and close lid for 6 minutes. Turn off all gas and flames and coast in for 5 minutes. I also have probes and they usually are perfect around 150-155 degrees and after resting the Temps come up about 5 degrees.
Please help me out with something. Why is there 2 different Internal Temp for Pork? What I Mean is, I Read that a Pork Loin ''internal Temp'' should be grilled to (145°F) but a Pork Butt aka Shoulder (Pulled Pork) should be grilled to (165°F) then Wrapped in foil and cooked until (198-208°F) (Give or Take). Please do a video in comparison between these to cuts of Pork, grill time(s) and internal temps for both. Thanks
Just to clarify the final temp should be 145. If you take it off the grill at 145 it's most likely ending around 155 from carryover heat during the rest. I would take it off the grill around 135 for a final temp of 145. But good explanation for grilling pork.
I don't trust anyone with that clean of a grill
Loin is not the same as Tenderloin. I wish people would figure that out and post correctly. Word mean things and Things have proper names. Communicate people.
This was the bomb! It smelled up the yard and the house when I brought it in. The aroma brought out the flies to see what I cooked. I didn't have rosemary so I used fresh thyme instead. I also let it marinate overnight. It was very moist and tender. I'm going to try it on salmon and chicken next. Hope to get around to the BBQ version soon.
rub that meat boy
What a plot twist for the end , I was sure u were going to go bias with the dr pepper sauce lol .
Doing these up for my son's bday tommorow. Thank you
Wow this actually made my mouth water
I was always taught that you don’t wrap meat after it’s cooked. To let it cool on a cutting board or something because it will steam and sweat out all the juices. 🤷🏻♀️ insightful video. I’m using a chipotle raspberry jam on a dry rub loin. I’ll be skipping the foil this time but maybe I’ll experiment when I have 2. Thanks for the video.
I love making this! Everytime I make it it tastes like steak
THIS is how to make a food tutorial video. Perfectly paced…to the point…excellent info. THANK YOU!