Introduction
Pork tenderloin is a lean, tender cut of meat that can be delicious when grilled or barbecued properly. With the right preparation and cooking techniques, you can achieve juicy, flavorful pork tenderloin easily on your barbecue grill.
When barbecuing pork tenderloin, there are some key steps to get perfect results every time. Proper seasoning, brining, temperature control, and resting are all important factors that affect the final texture and moisture of the meat. In this comprehensive guide, we will walk through the entire process to help you learn how to bbq right pork tenderloin.
Selecting and Preparing the Pork
Choose High-Quality Pork Tenderloin
The first step is selecting high-quality pork. Look for pork tenderloin that is pinkish-red in color without any streaks of fat running through it. It should feel firm to the touch. Avoid any pork that has dry, brown edges or funky odors. Freshness is key for the most tender, juicy meat.
Trim off Excess Fat and Silver Skin
Pork tenderloins often have a thicker layer of silvery connective tissue running along the surface. Use a sharp knife to carefully remove this “silver skin” prior to cooking. Also trim off any excess hard fat. Removing this will allow rubs and marinades to better penetrate the meat.
Brine the Pork Tenderloin
Brining is a technique that helps keep pork tenderloin incredibly moist, juicy and flavorful. To brine, submerge the pork in a saltwater solution for 1-2 hours prior to grilling. A simple brine can be made by mixing 1 cup of salt with 4 cups of water. You can also add sugar, herbs, and spices to the brine for extra flavor.
Apply a Dry Rub
A dry spice rub adds a flavorful crust to the exterior of the grilled meat. Try bold spices like chili powder, cumin, garlic powder, cayenne, paprika, oregano, and black pepper. Generously coat all sides of the pork tenderloin with the dry rub about an hour before grilling. Let it sit at room temperature so the meat absorbs the flavors.
Grilling Methods for Perfectly Cooked Pork
Grilling over direct high heat is the classic cooking method for pork tenderloin. But you can also use indirect heat for more even cooking. Here are tips for both techniques:
Direct High Heat
This traditional grilling method works well for quickly searing the exterior while cooking the interior to perfection. Follow these tips:
- Heat your grill to high heat, around 400-450°F. Use a grill thermometer to monitor.
- Clean and lightly oil the grates right before adding the meat. This prevents sticking.
- Add the pork tenderloin and sear for 2-3 minutes per side. You want nice grill marks.
- Move the pork to a cooler part of the grill and continue cooking over indirect heat, flipping occasionally, until it reaches an internal temperature of 145°F.
- Avoid charring the meat or burning the outside before the interior cooks through.
- Allow the pork to rest for 5-10 minutes before slicing to retain juices.
Indirect Heat
For very even cooking, use the indirect heat setup. Follow these guidelines:
- Heat one side of your grill to high heat. Leave the other side off.
- Place pork on the cooler side, away from direct heat.
- Close the grill lid and allow the tenderloin to slowly cook through without charring the exterior.
- Maintain a temperature between 250-350°F inside the grill.
- Flip the pork every 5-10 minutes for even exposure.
- Cook until it reaches an internal temperature of 145°F.
- Let it rest before serving.
Flavoring Ideas
In addition to dry rubs, pork tenderloin can be seasoned in various ways:
Marinades
Soaking pork in an acidic marinade tenderizes the meat and infuses flavor. Try marinades with ingredients like:
- Soy sauce
- Lime juice
- Chile peppers
- Garlic
- Ginger
- Apple cider vinegar
- Brown sugar
Let the pork marinate 1-2 hours in the fridge before grilling.
Wet Rubs
Make a paste out of olive oil, chopped herbs, garlic, mustard, and spices. Generously coat the tenderloin with the wet rub up to 8 hours before cooking.
Brines
As mentioned above, brining locks in moisture and seasons the meat. Feel free to add spices, citrus, or brown sugar to your saltwater brine.
Glazes
Brush on sweet fruit glazes during the last 5-10 minutes of grilling to add flavor and help achieve a lovely caramelized exterior. Try glazes made with pineapple juice, hoisin, honey, jams, or barbecue sauce.
Wood Smoke
Add aromatic wood chips, chunks or pellets to infuse a smoky flavor. Fruit woods like apple and cherry pair nicely with pork. Just avoid soft woods like pine.
Doneness and Carryover Cooking
It can be tricky figuring out when pork tenderloin is cooked to perfection. Here is what you need to know:
Use a Digital Meat Thermometer
The most foolproof way to test doneness is using an instant-read digital meat thermometer. Unlike beef, pork should be cooked to 145°F for ideal safety and tenderness.
Account for Carryover Cooking
The internal temperature will continue rising about 5-10°F after you remove the pork from the grill as residual heat finishes cooking the center. To avoid overcooking, take pork off the grill when it’s 5 degrees below your target temp.
Check for Visual Doneness Cues
When pork is done, it will have a slightly pink tint in the center and the juices will run clear. If the meat is opaque throughout, it is likely overcooked.
Avoid Eating Undercooked Pork
For food safety, pork must reach 145°F internally to eliminate bacteria and potential parasites. Letting pork rest allows the temperature to evenly distribute.
Let It Rest
Never slice into pork tenderloin straight off the grill! Letting it rest is crucial. Here’s why:
- It completes the cooking process gently.
- It gives time for juices to re-absorb back into the meat fibers.
- It prevents losing moisture and shrinking the meat.
After grilling, transfer pork to a cutting board and tent loosely with foil. Let rest for 5-10 minutes before slicing and serving. The meat will come out much juicier.
Carving and Serving
Follow these tips for carving and serving your perfectly barbecued pork tenderloin:
Slice Thinly Across the Grain
Use a sharp knife to cut thin slices across the grain of the meat. This gives you tender, easy-to-chew pieces.
Arrange Attractively on Serving Platter
Fan out slices and pour over any collected juices for a mouthwatering presentation.
Avoid Overcooking When Reheating Leftovers
Store leftovers in the fridge for 3-4 days. Gently reheat in the microwave without overdrying the pork.
Pair with Complementary Side Dishes
Serve alongside flavorful sides like garlic mashed potatoes, grilled veggies, or a fresh salad.
Make Sandwiches with Leftovers
Thinly sliced pork tenderloin is great in sandwiches and wraps. Add BBQ sauce or chimichurri sauce for extra flavor.
FAQs
How long should you grill pork tenderloin?
- For a 1-2 pound tenderloin, grill about 12-20 minutes total over direct heat, turning occasionally, until it reaches 145°F internally.
At what temperature is pork tenderloin done?
- Pork tenderloin is safely cooked through at an internal temperature of 145°F with a 3 minute rest time. Use a meat thermometer to verify doneness.
Can you grill pork tenderloin from frozen?
- It’s best to thaw pork completely before grilling for even cooking. If using frozen, increase grilling time and use more gentle indirect heat.
Should pork tenderloin rest before cutting?
- Yes, letting pork rest 5-10 minutes after grilling allows juices to redistribute so it stays moist and tender. Tent loosely with foil while resting.
What is the best way to grill a pork tenderloin?
- Sear over direct high heat to get grill marks, then move to indirect heat, flipping occasionally, until the internal temperature reaches 145°F. Let rest before slicing.
Conclusion
Learning how to bbq right pork tenderloin results in juicy, tender meat with delicious crispy char. With the proper preparation, seasoning, temperature control, and resting, you can masterfully grill pork tenderloin on your barbecue. Use this guide for tips on selecting quality pork, proper grilling techniques, doneness cues, flavor ideas, slicing, serving, and more. In no time, you will be able to enjoy restaurant-worthy pork tenderloin right from your backyard barbecue grill. Now get outside and start grilling up some mouthwatering pork tenderloin this weekend!