I see you spring!! Peaking in early March, I know we still have some winter left, but Mother Nature has given us a few days reprieve by offering up 70 degrees and sun.
I love taking advantage of the grill during these few sweet spring-teaser days! Pork tenderloin was on sale at the grocery store this week, perfecto. I would love to say I have a tried and true rub for grilled pork tenderloin, but truth be told. I'm a toss and go kind of cook! Now for pork tenderloin, I do like to start with a BBQ seasoning. I had a Butt Rub in the spice drawer which I combined with some seasoned salt, black pepper, a smidgen of brown sugar.
Now we're going to use the 7-6-5 method. I love this method because 1) it's easy to remember and 2) the pork tenderloin cooks to absolute perfection every time with this method. Charred and smokey on the outside and perfectly cooked to a medium well on the inside. Pork does not need to be cooked to well done! No one wants tough, chewy pork so by pulling off the grill at 145° and letting it rest for 5 minutes will leave you with soft, tender meat.
Make It:
- Cut pork tenderloin out of the package, trim off excess fat, and let rest at room temperature for about 15-20 minutes *If anyone has a great hack for cutting pork tenderloin out of that thick vacuum sealed package, please let me know, I hate it!!
- Sprinkle rub of choice all over the tenderloin and get your hands all over it. Rub, rub, rub it in. All over, including the ends. They call it a 'rub' for a reason!
- Preheat grill to medium-high heat.
- Oil grill grates and add pork tenderloin. Put the grill cover down and set that timer to 7 minutes
- When 7 minutes is up, turn the tenderloin over *Keep in mind you'll be cooking 3 sides, so don't just flip the pork, turn it on it's next 1/3 side.. hopefully that makes sense. Cook 6 minutes!
- When the 6 minutes is up, turn to the last side and cook 5 minutes.
- Remove from grill, tent lightly with foil and let rest for 5 minutes. *You'll get a lot juice runoff so I like to place the pork on a plate with turned up edges (or wood cutting board with juice grooves) in order to keep all those beautiful juices.
- Slice pork tenderloin into thick pieces (here's where you want to let those slices soak up the juices!).