Grilled Pork Tenderloin

BBQ/Steak 113 Last Update: Feb 21, 2022 Created: Feb 21, 2022
Grilled Pork Tenderloin
  • Serves: 4 People
  • Prepare Time: 30 Min.
  • Cooking Time: 30 Min.
  • Calories: -
  • Difficulty: Easy
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Pork tenderloin — not to be confused with flatter, wider pork loin — is a narrow, boneless, extra lean yet tender cut of meat that comes from the muscle along the backbone of the pig. It cooks up quickly, is mild yet flavorful and is a low-fat, low-calorie animal protein, which makes it a great choice for weeknight dinners.

Ingredients

Directions

  1. For the Hoisin-mint marinade and sauce:
  2. Mix all ingredients in a small bowl. Refrigerate covered for up to 1 week.
  3. For the Grilled butterflied pork tenderloin with hoisin-mint sauce:
  4. Divide the hoisin-mint mixture in half; set aside half of the mixture to use later as a sauce.
  5. Trim and butterfly the pork tenderloin as follows: Use a sharp knife to remove all of the silver skin from outside of the tenderloin. Then cut the tenderloin lengthwise down the middle, making an incision about 1 inch deep. Open the cut like a book. Make a lengthwise incision about ½ inch deep on either side of the first cut. Again, open the tenderloin like a book or unfolding a letter. Place a piece of plastic wrap over the meat; use a meat mallet to pound the tenderloin into a uniform ¾-inch thickness.
  6. Put the pork tenderloin on a baking sheet; spread the remaining hoisin-mint marinade over both sides of the meat. Let stand at room temperature, about 30 minutes, or refrigerate loosely covered up to several hours.
  7. Prepare a charcoal grill; let coals burn until covered in gray ash. Or heat a gas grill to medium hot. Heat the grill grate.
  8. Put pork and onion slices on grill directly over the heat source; cover grill and cook, 7 minutes. Flip meat and onions. Grill covered until pork is nearly firm when pressed and onions are crisp-tender, about 3 minutes.
  9. Remove to a cutting board to rest for 5 minutes before slicing thinly.
  10. Drizzle meat with the reserved hoisin-mint sauce. Sprinkle with sliced mint leaves. Serve with grilled onions and jasmine rice.

Grilled Pork Tenderloin



  • Serves: 4 People
  • Prepare Time: 30 Min.
  • Cooking Time: 30 Min.
  • Calories: -
  • Difficulty: Easy

Pork tenderloin — not to be confused with flatter, wider pork loin — is a narrow, boneless, extra lean yet tender cut of meat that comes from the muscle along the backbone of the pig. It cooks up quickly, is mild yet flavorful and is a low-fat, low-calorie animal protein, which makes it a great choice for weeknight dinners.

Ingredients

Directions

  1. For the Hoisin-mint marinade and sauce:
  2. Mix all ingredients in a small bowl. Refrigerate covered for up to 1 week.
  3. For the Grilled butterflied pork tenderloin with hoisin-mint sauce:
  4. Divide the hoisin-mint mixture in half; set aside half of the mixture to use later as a sauce.
  5. Trim and butterfly the pork tenderloin as follows: Use a sharp knife to remove all of the silver skin from outside of the tenderloin. Then cut the tenderloin lengthwise down the middle, making an incision about 1 inch deep. Open the cut like a book. Make a lengthwise incision about ½ inch deep on either side of the first cut. Again, open the tenderloin like a book or unfolding a letter. Place a piece of plastic wrap over the meat; use a meat mallet to pound the tenderloin into a uniform ¾-inch thickness.
  6. Put the pork tenderloin on a baking sheet; spread the remaining hoisin-mint marinade over both sides of the meat. Let stand at room temperature, about 30 minutes, or refrigerate loosely covered up to several hours.
  7. Prepare a charcoal grill; let coals burn until covered in gray ash. Or heat a gas grill to medium hot. Heat the grill grate.
  8. Put pork and onion slices on grill directly over the heat source; cover grill and cook, 7 minutes. Flip meat and onions. Grill covered until pork is nearly firm when pressed and onions are crisp-tender, about 3 minutes.
  9. Remove to a cutting board to rest for 5 minutes before slicing thinly.
  10. Drizzle meat with the reserved hoisin-mint sauce. Sprinkle with sliced mint leaves. Serve with grilled onions and jasmine rice.

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