Paprika: I prefer regular paprika as opposed to smoked paprika in this Grilled Pork Tenderloin recipe as we already have a few smoky elements going on. Smoked paprika is stronger than traditional paprika so you will want to use less if you swap them. Brown sugar: is needed to balance the earthy flavors of the rub and tangy lime juice. It also caramelizes when cooked to help create that beautiful crust. Garlic powder: is a favorite ingredient in rubs because it delivers all that yummy garlic goodness in concentrated flavor right on the meat in a way clumpy garlic cannot. Onion powder: is dehydrated, ground onion that infuses our grilled pork tenderloin with yet another layer of flavor. Ground cumin: pairs beautifully with paprika, ancho and chili powder and delivers an earthy, nutty layer. Ancho powder: comes from ground dried poblanos and is more mild than cayenne or chipotle powder but still has a deep rich, smoky, mild sweet heat. I use it in several of my recipes such as my Chili Pork Tacos, Blackened Fish Tacos, Baked Ancho Chicken Wings and my Slow Cooker White Chicken Chili, so I promise your ancho chili powder will not go to waste! You can find it located next to the other spices at your grocery store. Chili powder: is less spicy than ancho chili powder but more flavorful than just using pepper. Salt and pepper: are muststo enhance all of the flavors. Use good old table salt and NOT kosher or freshly ground – otherwise you will need to adjust the measurements.
Step 1: Trim pork tenderloin
Do I have to remove silverskin? Many packages of pork tenderloin will come with the silverskin removed or most of it removed. If it has any remaining silverskin you will need to remove it because it can become tough and chewy when cooked. How to remove silverskin. To remove the silverskin, slip a sharp knife in between the silver skin and the meat then cut it away until free. Take care to just remove the silverskin and not a big chunk of meat! Trim fat. You will also want to trim any excess fat as this can also be chewy and cause flare ups.
Step 2: Brine pork tenderloin
How to brine pork. To brine pork, you will mix warm water with salt in a gallon-size freezer bag until dissolved. Whisk in vinegar, brown sugar and ice, followed by pork. Make sure both of the pork tenderloin pieces are completely emerged in the brine. Brine pork tenderloin for 20 minutes – no longer! Rinse pork. Thoroughly rinse pork and pat very dry.
Step 3: Spice rub pork
Dry before seasoning. Make sure you dry the pork very well after rinsing so the rub can stick to it. How to make rub. To make the wet rub, whisk together: olive oil, lime juice, paprika, garlic powder, brown sugar, ground cumin, chili powder, ancho chili powder, onion powder, salt and pepper. I know it sounds like a lot of ingredients but it takes minutes to whisk together and delivers rich, complex flavor without knocking you over the head with one note.
Step 4: Prepare Grill
Clean grill. You should clean your grill grates before and after grilling with a wire grill brush to remove any residue. This will help prevent the food from sticking. Grease with oil. Generously grease the CLEAN grill with a high smoking oil such as vegetable oil, canola oil or peanut oil. I just use a wad of paper towels to grease the grill. NEVER use spray oils once the grill is on. Heat grill. Heat up the grill with the lid closed cranked to the maximum temperature so it can achieve temperature more quickly; plan on 10-15 minutes. Once the grill is hot, you can adjust the temperature so it is 500 degrees with the lid on. Don’t add the pork tenderloin until the grill reaches temperature or it won’t sear.
Step 5: Grill Pork Tenderloin On Gas Grill
Sear pork. Add pork and sear for 1 ½ minutes on all four sides, keeping the lid closed between rotating. Searing the pork at high heat is essential to cut through the wet rub and create a caramelized crust which locks in the juices (prevents the surface of the tenderloin from becoming dehydrated when cooked at high heat) and creates complex flavors due to the Maillard reaction. Cook pork. Reduce heat to medium-high (400 degrees F with the lid closed) and continue to grill 1-3 minutes per side or until a meat thermometer reads 145-degrees F in the thickest part of the tenderloin. Pork Tenderloin is a very lean cut of meat so it requires a high grilling temperature in order for the meat to cook before it has time to dry out.
Step 6: Rest Pork Tenderloin
Let pork rest. Transfer pork to a clean plate and loosely cover with foil. Let rest for 10 minutes before serving. The resting time will allow the meat to finish cooking to the optimal temperature and for the juices to redistribute for optimal flavor. Clean grill. While the pork is resting, leave the grill running and clean the grates with a grill brush before turning off grill. Slice pork. Slice grilled pork tenderloin crosswise into thin pieces before serving with chimichurri.
Make chimichurri first. The chimichurri is best if allowed to rest for at least two hours, so prepare it first and allow the flavors to meld for as long as you have time for. Brine pork. As previously detailed, brining the pork results in the juiciest pork and only takes 20 minutes so PLEASE don’t skip! Keep lid closed. Due to the thickness of the pork tenderloin, we need to achieve an oven-like environment in which the pork is cooked from all sides, so make sure you keep the lid closed in between rotating the pork. Use a meat thermometer. Pork tenderloin is very easy to overcook so it is important to use a meat thermometer to achieve the correct temperature. The outside may be brown but the inside can still be undercooked. Thermometers are a small investment and come in handy ALL the time and eliminate all of the guess-work. You simply cannot make perfect baked pork tenderloin without one. Don’t overcook pork tenderloin. Pork tenderloin is fairly lean, so take care not to overcook it, or it will dry out. If you overcook your pork tenderloin, it will transform from fork tender to dry and chewy. If it starts to char too much before it is done, you can turn the heat down or move to indirect heat. Rest before slicing. Let the Grilled Pork Tenderloin rest 10 minutes before slicing. This time allows time for the redistribution and reabsorption of the juices throughout the pork tenderloin. Slice across the grain. Slice the pork across the grain. You want to cut perpendicular to the muscle fibers so they become as short as possible, as opposed to parallel which will result in long muscle fibers and chewy, rubbery meat. You can either slice in ½” slices or my husband loves super thin slices.
Corn: Corn Salad with Cilantro Lime Dressing or Grilled Corn on the Cob Rice: Cilantro Lime Rice or Avocado Rice Bread: Award Winning Sweet Moist Cornbread or Cheesy Pull Apart Pesto Bread Potatoes: Kicked Up Classy Creamy Potato Salad, Roasted Potatoes or Baked Parmesan Fingerling Potato Fries Fruit Salad: Pina Colada Fruit Salad, Perfect Fruit Salad with Honey Citrus Dressing, Watermelon Pineapple Fruit Salad Pasta Salad: Creamy Bacon Pea Pasta Salad, Green Salad: Wedge Salad, Southwest Salad, Strawberry Salad, Strawberry Broccoli Salad
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