Grilled Pork Tenderloin | Recipe – The Food and Booze Logs

We threw a piece of tenderloin on the grill and didn’t look back. This is possibly one of the best pork dishes.

500 grams or so should be enough for two to three, depending on appetite. Smear it with salt and pepper on all sides. Heat the grill or grill pan and place the tenderloin on it under a lid.

For this I’d go for the upper ranges of done, around 68-70 degrees. You don’t necessarily want it to be too rare in the middle, but not too grilled on the exterior either. If in doubt remove it from the grill and cut a piece to check if it’s done or not.

Let it sizzle until it’s slightly crusted in places, then turn it over on the other side. Repeat this until it’s cooked from four directions. When ready it’ll be done throughout, with an exterior that combines salt and pepper with that slightly burned grilled pork taste.

If it looks good, remove it from the grill and cut it into medallions. If it doesn’t look good, but it’s already grilled enough on the outside, an emergency measure is to grill the medallions quickly on each side until they’re done.

Serve it with a nice red wine, beer and any number of dishes, for instance a Feta salad. You can add some BBQ-sauce to dip it in, but if the salt-pepper-grill combination is well balanced you won’t even miss it.

List of ingredients