Grilled Pork Tenderloin Recipe

Pork tenderloin: A lean cut of meat that is tender and perfect for grilling.

Olive oil: Used to coat the pork and help the spices adhere.

Garlic: Adds a robust, aromatic flavor to the marinade.

Salt: Enhances the natural flavors of the pork.

Black pepper: Adds a hint of spice and complexity.

Paprika: Provides a smoky, sweet flavor and a beautiful color.

Dried thyme: Adds an earthy, herbal note to the dish.

When preparing the pork tenderloin, ensure you trim any excess silver skin before seasoning. This thin, silvery membrane can be tough and chewy if left on. Use a sharp knife to carefully slide under the silver skin and remove it, allowing the marinade to penetrate the meat more effectively and ensuring a more tender final dish.

• pork tenderloin - Substitute with chicken breast: Chicken breast is a lean protein that can be grilled similarly to pork tenderloin, offering a comparable texture and flavor profile.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable alternative for grilling.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the dish similarly to garlic.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a depth of umami, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different aroma, making it a good alternative.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a similar smoky flavor, though it is spicier than paprika.

• dried thyme - Substitute with dried oregano: Dried oregano provides a robust, earthy flavor that can replace the herbal notes of thyme in the recipe.

• Allow the grilled pork tenderloin to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Wrap the cooled pork tenderloin tightly in aluminum foil or plastic wrap to maintain its moisture and flavor.
• Place the wrapped pork in an airtight container or a resealable plastic bag to further protect it from air exposure and contamination.
• Label the container or bag with the date to keep track of its freshness. Properly stored, the grilled pork tenderloin can be refrigerated for up to 3-4 days.
• For longer storage, consider freezing the pork tenderloin. Wrap it in plastic wrap, followed by a layer of aluminum foil, and place it in a freezer-safe bag or container.
• When freezing, try to remove as much air as possible from the bag or container to prevent freezer burn, which can affect the texture and taste of the meat.
• Frozen grilled pork tenderloin can be stored for up to 3 months. For best results, thaw it in the refrigerator overnight before reheating.
• To reheat, preheat your oven to 350°F. Place the pork in an oven-safe dish, cover with foil to retain moisture, and heat for about 15-20 minutes or until warmed through.
• Alternatively, you can reheat slices of the pork tenderloin in a skillet over medium heat. Add a splash of olive oil or a bit of chicken broth to keep it moist.
• Avoid microwaving the pork as it can dry out the meat and make it tough. If you must use a microwave, cover the pork with a damp paper towel and heat on low power in short intervals.

• Oven Method:

  1. Preheat your oven to 350°F.
  2. Place the leftover pork tenderloin in an oven-safe dish.
  3. Add a splash of chicken broth or apple juice to keep the meat moist.
  4. Cover the dish with aluminum foil.
  5. Heat for about 15-20 minutes, or until the internal temperature reaches 165°F.

• Stovetop Method:

  1. Slice the pork tenderloin into medallions for even heating.
  2. Heat a skillet over medium heat and add a bit of olive oil or butter.
  3. Add the pork slices and cook for 2-3 minutes on each side, until warmed through.

• Microwave Method:

  1. Place the pork tenderloin slices on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking and turning halfway through.

• Sous Vide Method:

  1. Place the pork tenderloin in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F.
  3. Submerge the bag in the water bath and heat for about 45 minutes.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F.
  2. Place the pork tenderloin slices in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Grill: Used to cook the pork tenderloin over medium-high heat, providing that delicious smoky flavor and char.

• Tongs: Essential for turning the pork tenderloin occasionally to ensure even cooking on all sides.

• Meat thermometer: Crucial for checking that the internal temperature of the pork reaches 145°F for safe consumption.

• Cutting board: Provides a stable surface for rubbing the pork with the olive oil and spices, as well as for slicing the meat after it rests.

• Chef's knife: Used for mincing the garlic and slicing the pork tenderloin after it has rested.

• Small bowl: Handy for mixing the olive oil, garlic, salt, pepper, paprika, and thyme together before applying to the pork.

• Aluminum foil: Useful for tenting the pork tenderloin while it rests, helping to retain its juices.

• Basting brush: Optional, but can be used to evenly spread the olive oil and spice mixture over the pork tenderloin.

Marinate in advance: Prepare the pork tenderloin with olive oil, garlic, salt, pepper, paprika, and thyme the night before to save time on the day of grilling.

Preheat the grill: Start preheating the grill while you prepare the pork to ensure it reaches the right temperature by the time you're ready to cook.

Use a meat thermometer: Check the internal temperature of the pork quickly and accurately to avoid overcooking and save time.

Resting time: Use the 5-minute resting period to prepare side dishes or clean up, making efficient use of your time.