It’s never been simpler to prepare juicy, flavorful pork tenderloin on the grill, which might be the best dish you’ll ever try. You won’t want to prepare pork in any other way after having it made with a delicious marinade and grilled to perfection.
Seriously, it’s so easy to make the perfect pork tenderloin with this recipe, so if you’re wondering how to grill pork tenderloin, look no further. You’ll feel like you’re eating a five-star dish with little to no effort if you simply toss your ingredients in a bag, let them marinate, and then grill.
How to Remove Silver Skin from Pork Tenderloin
The silver skin, a connective tissue that doesn’t break down during cooking, should definitely be removed before cooking. When the tenderloin is still cold, be sure to complete this step first.
After the silver skin has been peeled off, give the tenderloin a quick dry rub. You must season with salt and sugar to promote caramelization, but you can change the other spices as you like. While a marinade might prevent the crisp crust from forming, dry rubs flavor tenderloin and keep it moist.
Grilling Pork Tenderloin at a Glance
We want to teach you how to grill pork tenderloin as soon as possible because it’s a reasonably priced cut of meat that tastes as good as it looks on the plate. Here are the three essential tips for grilling mouthwatering pork tenderloin.
A simple but important reminder: Pork loin and tenderloin are not comparable cuts of meat and require different preparations. Pork tenderloins cook much more quickly and are longer and skinnier than pork loin.
The pork tenderloin should be taken out of the refrigerator for at least 30 minutes before grilling, according to many recipes.
This is roughly how much time is required to prepare the dry rub, remove the silver skin, and wait for the grill to heat. Therefore, our approach does not require a second 30-minute break.
Step 1: Prepare the Pork Tenderloin
Start by trimming a 1-1/2lb pork tenderloin. Please take note that this is NOT the same as a pork LOIN, which is usually prepared as a roast.
Extra virgin olive oil should be applied all over the tenderloin before seasoning with salt, pepper, garlic powder, steak rub (which is what I did), etc. – really anything you like. Due to their propensity to burn when searing on the grill, sugars like honey, maple syrup, or brown sugar are typically avoided when marinating pork tenderloin.