Pork Tenderloin Recipe
A giant hand-cut tenderloin prepared grilled.
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Ingredients
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Pork & Marinade
Finishing & Serving
Method
Pork & Marinade
Trim and tie
Trim excess silver skin and fat from the tenderloins. If they are uneven in thickness, lightly butterfly and fold or tie with kitchen twine at 1–1.5 inch intervals to create an even cylinder for uniform cooking (optional). Pat dry with paper towels.
Make marinade
In a medium bowl, whisk together olive oil, soy sauce, Dijon mustard, honey, minced garlic, chopped rosemary, thyme leaves, smoked paprika, kosher salt, and black pepper until emulsified.
Marinate
Place the trimmed tenderloins in a shallow dish or a resealable plastic bag. Pour the marinade over the pork, turning to coat thoroughly. Refrigerate for at least 1 hour and up to 4 hours. If short on time, marinate 20–30 minutes at room temperature.
Bring to room temperature
About 30 minutes before grilling, remove the pork from the refrigerator and let sit covered at room temperature so the center cooks more evenly.
Grilling & Finishing
Preheat grill
Preheat a gas or charcoal grill for two-zone cooking: one side at medium-high heat (about 400–450°F / 200–230°C) for searing, and the other side at medium or indirect heat (about 300°F / 150°C) for finishing.
Finish over indirect heat
Move the seared tenderloins to the cooler side of the grill (indirect heat). Close the lid and cook until an instant-read thermometer inserted into the thickest part reads 140°F (60°C) for medium-rare to 145°F (63°C) for medium—about 10–15 minutes depending on thickness. Start checking temperature after 8 minutes.
Rest and baste (optional)
When the pork reaches the desired internal temperature, remove it from the grill and tent loosely with foil. If desired, add the butter on top so it melts into the meat while resting. Rest for 8–10 minutes; during this time the internal temp will rise ~5°F and juices will redistribute.