Grilled Pork Tenderloin Recipe (+ Pro Tips & Tricks) (2024)

FAQs

How do you keep pork tenderloin from drying out on the grill? ›

The marinade isn't just for flavor. The acid in the marinade tenderizes the pork. The salt in the marinade is how you keep pork tenderloin from drying out on the grill. (Check out this post on Grilled Chicken Breast for more information on the importance of salting meat prior to cooking it.)

If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade. According to Hazel, these kinds of preparations always produce the most tender outcomes.

Brine the pork chops prior to grilling to help them retain moisture. These grilled pork chops are brined in pickle juice, which makes them extra tender and juicy. The vinegar in pickle juice helps break down the proteins prior to cooking, so they don't become tough.

Between the searing step which takes 6 minutes total (1-1/2 minutes on each of the four sides), and the indirect cooking step which takes 8 minutes (4 minutes on each of the larger two sides), you should have perfectly grilled pork tenderloin in 14 minutes!

Pork Loin Chops

Grill them incorrectly, and you'll end up with dry results. Therefore, you should always try to marinate or brine these pork chops first and cook them over high heat (watching them carefully).

Meat juices inside can not react when we cook cold meat. We need room temperature for a juicy and tender steak. If you want to cook a tasty, delicious pork tenderloin in your oven, keeping all the flavors, you need to take it out of the refrigerator one hour before.

The size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.

How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.

Brine the pork.

Brining involves soaking your meat in salt water to increase the tenderness and moistness of the final dish. Brines always contain salt and water, but can also include other ingredients for added flavor like apple cider, brown sugar, rosemary, and thyme.

Do you close the grill when cooking pork? ›

If you're making something that cooks quickly directly over the flame like burgers or steaks, then yes, keep the lid open. If you are cooking a thick pork chop, barbecued chicken thighs or another item that requires a longer cooking time, you should use indirect heat and close the lid.

If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

While pork loin offers a larger size, robust flavor, and versatility in cooking methods, pork tenderloin boasts tenderness, lean meat, and a milder taste.

Cooking pork loin in the oven with foil is a foolproof method that ensures tender and flavorful results every time.

Marinating the tenderloin in a mix of apple cider vinegar, Dijon mustard, honey, onion powder, and salt makes it even juicier—find the full recipe for Honey-Mustard Pork Tenderloin here. The total time of this easy recipe clocks in at 20–26 minutes, which means it's entirely doable on a weeknight.

Greatist suggests pouring a bit of the leftover cooking juices, chicken stock, or water over the meat to help retain moisture. Pantry and Larder says covering the meat entirely with a wet paper towel will ensure the meat stays moist.

You're overcooking them. Get an instant read thermometer. Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming.