Go Back

Grilled Pork Tenderloin

Introducing the succulent Grilled Pork Tenderloin with rich flavor and soft texture. This dish is perfect for a family dinner or an outdoor picnic. The meat is cooked whole.You can use an electric grill, charcoal grill or grill pan. We cooked on a grill pan, which combines the properties of a grill pan, charcoal grill and oven. The fluted surface of the bottom allows the meat to not make contact with the surface, and you'll get an appetizing toasted charred grate like a charcoal grill.
To prepare this dish, you will need a pork tenderloin from a trusted producer. Give preference to fresh, not frozen product with elastic flesh of pink color. For the marinade, use lemon juice, it will soften the fibers and add a slight sourness.In addition to lemon juice in the marinade add soy sauce for depth of flavor and olive oil for juiciness. The amount and composition of spices can be varied to taste.
Print Recipe Pin Recipe

Ingredients
  

  • 1 pound porktenderloin
  • 1 lemon
  • 2-3 tbsp soy sauce
  • 1 tsp garlic powder
  • 2/3 tsp smoked paprika
  • 1/2 tsp chili flakes
  • 1/2 tsp black pepper
  • 1 tsp coriander
  • salt to taste

Instructions
 

  • Clean the pork tenderloin from the membranes and excess fat. Rub the meat with salt.
  • In a bowl, combine the olive oil, soy sauce and lemon juice. Pour in the spices and stir in the marinade.
  • Place the meat in the marinade. Coat it on all sides and leave it to marinate for 30 minutes at room temperature or in the refrigerator for 1-2 hours.
  • Heat a grill pan and grease the grates with olive oil. Blot the tenderloin from the marinade and lay it out on the grill pan in a semicircle on the diagonal. Roast for about 3-4 minutes until charred streaks appear. Turn the mirin meat, without flipping, so that the skillet strips form a grid. Cook for 3 minutes. Turn tenderloin over and cook similarly until a grid pattern appears.
  • Cover the skillet with a lid or foil and reduce the heat. Check the temperature with a meat probe at the thickest part of the tenderloin. When it reaches 158°F turnoff the heat and leave the meat under the foil for another 5 minutes.
Keyword Grilled Pork Tenderloin