August 15, 2012

Perfect Grilled Pork Tenderloin

Mid 70s with lows in the 50s?!  Don't get me wrong, I'm enjoying this fall-esque weather but it is very bizarre for the middle of August!  It's typically a scorcher this time of year with our grill working overtime to keep out the heat outside.  Even though the weather is nice enough to use my oven, I decided to grill pork tenderloin for dinner.  Grilling pork tenderloin is so easy and yields amazingly tender and moist results.  The pork is first seared over direct heat and then grilled over indirect heat.


  • 1 1/2 to 2 lb pork tenderloin 
  • 1 tbsp olive oil
  • 1 tsp dried parsley 
  • 1/2 tsp garlic powder 
  • Sea salt, a liberal amount 
  • Freshly ground black pepper


Trim the pork of visible fat and silver skin with a sharp knife or scissors.  Pat the pork dry with paper towels and brush with olive oil.  Sprinkle parsley, garlic powder, sea salt and ground pepper evenly over all sides.  

Preheat only one side of your grill over high heat.  The pork will be seared over direct heat and then grilled over indirect heat.

Sear the pork over direct heat on all sides over high heat, about 5 minutes.  

Turn down the heat to medium-high.  Place the pork over indirect heat (over the side of the grill with the burner off) and cover.  Grill for 15 minutes.  Turn the pork over and grill for another 15 minutes covered, or until a meat thermometer reads 145 degrees.  

Remove the pork from the grill and wrap it in tin foil.  Allow the pork to rest for 10 minutes.  Reserve the juices.

Slice the pork into medallions with a sharp knife.  Pour the reserved liquid over all. 


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