Grilled pork tenderloin, fast and flavorful

Jun 7, 2023

PHOTO VIA UNSPLASH

When it comes to summer grilling, I take it seriously. I consider it an art form and the chosen protein as a blank canvas. Take pork tenderloin for example. It used to be that this lean cut was known for cooking up dry and tasteless. However, with the help of marinades, seasoning rubs and fresh salsas, a tenderloin can come off the grill golden brown, moist and delicious.

So, give pork tenderloin a try for your next cookout. Tenderloins are economical, cook quickly and flavor options are endless.

Caribbean-Spiced Pork

Tenderloin with Peach Salsa

Salsa:

3/4 cup peeled and chopped fresh peaches

1 small red sweet bell pepper, chopped

1 jalapeno pepper, seeded and chopped

2 T. finely diced red onion

2 T. minced fresh cilantro

1 T. fresh lime juice

1 clove garlic, minced

1/8 tsp. each salt and pepper

Pork:

1 (1-pound) boneless pork tenderloin

2 T. olive oil

1 T. brown sugar

1 T. Caribbean jerk seasoning

1 tsp. dried thyme

1 tsp. dried rosemary, crushed

1/2 tsp. seasoned salt

Directions: To prepare salsa, combine all ingredients in a small bowl. Set aside.

For the pork, combine oil, brown sugar, seasonings and herbs. Rub mixture over pork. Grill pork, covered, over medium heat 9 to 11 minutes on each side or till a thermometer reads 145-degrees F internal temperature. Allow to stand 5 minutes before slicing. Serve with peach salsa.

Polynesian Pork Kabobs

(Boneless, skinless chicken breast cubes or shrimp may also be used)

1 pound pork tenderloin, partially frozen

1 (8-ounce) can pineapple chunks in juice, drained, reserving juice for marinade

4 large green onions, cut into 2-inch pieces

Marinade:

Reserved juice from pineapple

1/4 cup soy sauce

1 T. packed brown sugar

1 T. vegetable oil

1 T. dry sherry, dry white wine or apple juice

1 tsp. grated gingerroot or 1/4 tsp. ground ginger

Directions: Cut off thin end of tenderloin and save for another use. Cut remaining pork lengthwise into 4 long strips, each about 1/2-inch thick. In shallow glass dish stir together marinade ingredients. Add pork to dish and turn to coat with marinade. Cover and refrigerate at least 1 hour and up to 12 hours. If using shrimp, marinate for only 1 hour.

When ready to cook remove pork from marinade; reserve marinade. Thread pineapple chunks, pork strips (accordion style) and onion pieces alternately on each of four 12-inch metal skewers or water-soaked wooden skewers, beginning and ending with pineapple and leaving space between each. Pull pork strips lengthwise so strips are as flat as possible on skewers.

Grill, covered, over medium heat 15 to 18 minutes, turning frequently and brushing occasionally with marinade till pork is no longer pink in center. Serve with rice, if desired. Serves 4.

Barbecued Pork Tenderloin Sandwiches

1/2 cup ketchup

1/3 cup packed brown sugar

2 T. bourbon or whiskey, optional

1 T. Worcestershire sauce

1/2 tsp. dry mustard

1/4 tsp. ground red pepper

1 clove garlic, minced

2 whole pork tenderloins (about 3/4-pound each), well-trimmed of fat

1 large red onion, sliced

6 sub or kaiser rolls, split

Directions: In small heavy saucepan with heatproof handle combine ketchup, brown sugar, bourbon, Worcestershire sauce, mustard, red pepper and garlic. Set saucepan on one side of grill over medium heat (sauce may also be cooked on the stovetop. Bring to boil over medium-high heat then reduce to low and simmer till thickened.)

Place tenderloins on center of grill rack. Grill, uncovered, over medium heat, 5 minutes. Simmer sauce 5 minutes till thickened, stirring occasionally.

Turn tenderloins with tongs; continue to grill, uncovered, 5 minutes. Add onion slices to grate. Meanwhile, set aside half of the sauce. Brush tenderloins and onions with the remaining sauce.

Continue to grill till internal temperature reaches 160-degrees F when tested with meat thermometer inserted in thickest part of tenderloins. Transfer pork to cutting board; cover with foil. Let stand 10 to 15 minutes before carving.

Carve tenderloins crosswise into thin strips. Separate onion slices into rings. Divide pork and onion rings among rolls; drizzle with reserved sauce. Serves 6.

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