Print This Page Print This Page

Pork Tenderloin, Grilled

porktender Pork Tenderloin, GrilledA pork tenderloin is one of the most versatile cuts of meat available.  There are a myriad of ways to prepare it.  Most typically recipes call for marinating the meat.  My favorite method is to use a pork rub, wrap the tenderloin in bacon, and grill it for about 15 minutes.  Fast, easy, and delicious.

The pork rub recipe is below.  You could of course substitute an off-the-shelf rub if you prefer. 

Pork Rub

  • 1 1/2 teaspoons coriander
  • 1 teaspoon black pepper corns
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1 1/2 teaspoon rubbed sage
  • 1/2 teaspoon garlic powder

Place all ingredients in a spice mill or coffee grinder and process until the ingredients form a powder.  This makes enough pork rub for three to four roasts.  Keep it stored in a closed container with your other spices for up to four months.

Pork Tenderloin

  • 1, 1 to 1 ½ pound pork tenderloin
  • 1 strip of bacon, thick sliced and peppered if you have it

In a roasting pan thoroughly coat the pork tenderloin with the pork rub.  Take the narrow end of the pork tenderloin and fold it back so as to make the tenderloin mostly of one thickness (usually fold back about 1 ½ inch to 2 inches of the tenderloin) and secure it with a toothpick inserting diagonally into the roast.  Wrap the strip of bacon around the tenderloin beginning at one end and spiraling around the pork securing both ends with a toothpick inserted diagonally. This does not completely cover the roast.

Place the tenderloin on a preheated grill and allow to cook for about 7 minutes.  Turn the tenderloin and grill an additional 8 minutes.  If you are grilling a tenderloin at the higher end of the weight scale you may have to cook it more, if smaller a bit less.  The temperature should read about 140 degrees.  Wrap the tenderloin in foil and allow to rest for at least 10 minutes, 15 would be better.  Cut into slices and serve.  If you want to be decadent you could add a sauce to the pork, but I think the rub and the bacon complete the dish.