In theory, pork tenderloin is the perfect cut for grilling. It’s dressy enough to be served at an elegant dinner party, yet casual enough for weeknight supper. It’s substantial enough to be treated like red meat, yet mild enough to stand in for chicken or fish. It’s economical, healthy, readily available. Even its small size is attractive—except when you try to cook it. From my experience, pork tenderloin is just a little too small to be treated like a roast and a little too big to be treated like a steak.
After much experimentation, I’ve concluded that grilling pork tenderloin in a covered gas grill solves the problem. A gas grill heated to high with the lid down can effectively cook a pork tenderloin directly (like a steak) and indirectly (like a roast) simultaneously.
The key with this method is to get this sear and cook the pork tenderloin as quickly as possible, before it has a change to dry out. To develop an impressive crust (and to keep the grill from losing heat), I use the "7-6-5" method for timing the pork.
The "7-6-5" method for grilling pork tenderloin refers to the amount of time each side gets, with the burners on high heat: seven minutes on the first side, six minutes on the second side, and then five minutes with the grill turned off and the lid closed. The method is so reliable that I can set a timer and go about my business. I don't even have to worry about a grill flare-up: pork tenderloins are lean enough so that there's no threat of dripping fat.
Paul selected this recipe and we were pleased with the results. This pork tenderloin is marinated in a Asian-style marinade that keeps the meat tender and adds a lot of flavor. Marinate overnight or for at least a four hours to get the maximum effect.
Grilled Pork Tenderloin
2 pounds pork tenderloin
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