THGL

I bought a tenderloin and some rub and I want to cook it on the grill this weekend. I've heard "low and slow" but then I found a cooking method called "7-6-5" (grill on high, then 7 minutes, flip and another 6 min. then turn off the grill and let it cook in the heat for 5 min.)

Has anyone tried that? My in-laws are coming for dinner so I'd rather not screw it up... any advice?

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Mister Coaster

A pork tenderloin will not necessarily benefit from low and slow, but you could do that if you wanted to impart a smokey flavor.

Depending on the size of the tenderloin, that method you described sounds good, as long as your grill isn't too terribly hot. If the loins are under a pound, I'd definately do less time on the direct heat. In general you'd always be safer to do direct heat for a little less time than you think it needs, then move over to indirect heat (coals all off to one side, or only one gas burner on). It will continue to cook internally without over charring the outside.

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inBOIL

I've had good results searing both sides, then cooking over low heat. I wouldn't keep it on high for 7 minutes, though, only about 2 minutes per side to sear. And remember to let it rest for 5 min. before cutting.

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snowy

When in doubt, use a meat thermometer.

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robot_parade

I've grilled pork tenderloin two ways, depending on how they come. Usually a 'pork tenderloin' comes in two thin pieces, smaller than my wrist. When they come that way, I cook them:

1 - Hot + heavy. Hottest fire I can manage (charcoal, natural lump), leave the grill open, turn every couple of minutes until it just hits 155 in the thickest part with an instant-read. Take it off the grill, cover for 5 minutes or so. You should have a nice crust, and pink, tender-as-hell meat.

Sometimes you'll get one ginormous hunk of meat. In this case, I do a:

2 - Low and slow. Hot fire on one side, nothing under the other. Give it a quick scorch on all sides over the heat, then move it as far away from the fire as you can, cover the grill, close the vents *almost* all the way, and walk away for awhile. Turn it every 15-20 minutes or so, and cook it as long as you feel like or have time for. The other day I left it on the grill for an hour and a half (keep in mind that the grill is at a *very* low temperature at this point - I didn't measure it, but I'd say close to 200-250.) It was awesome. Not as tender as the hot + heavy method, but a wonderful smoky flavor, with a deep pink ring on the outside of the meat to prove it.

Either way, I think pork tenderloin does great with a sweet + spicy rub/marinade type approach, like:

Southwest rub + pomegranate/molasses reduction (brushed on near the end of cooking)
ginger/soy marinade
peanut/ginger (hey, I like ginger) marinade

Whenever I make a marinade, I make a sauce from the marinade I didn't use to soak the meat in.

Sorry I don't have recipes for the above, I generally just fake it.

Anyway, pork tenderloin is one of my favorite things to drill. Have fun, and don't burn it. If your guests won't freak at the idea of pink pork, go with the first method, it's harder to mess up.

Oh, and use a damn instant-read thermometer. Onesnowyowl is a smart chick.

THGL

UPDATE:
7-6-5 works like a charm! It was actually closer to 7-6.5-6 and then 5 min. or so resting. It was super-moist, and cooked completely through (my father-in-law likes well done and I'm a medium-rare guy so I think it was a happy medium).

I used a Chile-Lime rub from Stubb's. Amazing flavor (as with all Stubb's products).

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Hanxter

dead

Borla

Glad you had success. Just a head's up, even if you are a rare or medium-rare guy, it's best not to do that with pork or poultry.


For pork tenderloin I usually sear each side (maybe 90 seconds on each side with the grill as hot as I can get it), then cook it at about 220* until the inner temperature is 150*. Then let it rest for a few mins.

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