How to grill a pork tenderloin? We barely needed anything

Grilled pork tenderloin is an incredible delicacy. That’s one of the reasons we bought one and set out to grill it. It was definitely a joy, culminating in delicious, tender meat with an exceptional flavor. In the following paragraphs, we’ll describe everything in fairly great detail and point out some specifics that are definitely worth keeping in mind. Then you’re sure to have success with your pork tenderloin, too.

Preparing the meat as a foundation

First and foremost, you need to prepare the meat. It’s a good idea to trim the tenderloin lightly. At the very least, the tough membranes must be removed; otherwise, the meat won’t be as enjoyable to eat. Next, cut the meat into slices about one and a half centimeters thick. It’s best to let them sit outside the refrigerator for a while so the meat doesn’t suffer from temperature shock on the grill.

Photo: Radek Stepan

Just salt and pepper

Forget about any other spices. Tenderloin has an excellent flavor on its own, so it’s best to simply sprinkle a layer of freshly ground salt and pepper on it. The peppercorns should be whole and ground just before cooking the meat. Pre-ground pepper has traditionally lost its aroma.

A very hot grill

We heated the grill to 150 degrees Celsius. We then placed the meat on the grill with the salted and peppered side facing down. We immediately seasoned the other side of the meat with salt and pepper as well. We grilled the meat on both sides for about 6 minutes—3 minutes per side.

The meat needs to rest for a while

Definitely. After removing the meat from the grill, we placed it on a shallow plate and covered it with a deep plate. The meat rested for a few minutes. Then it was ready to be served. We served it with sweet potato fries. We also made a simple cucumber salad using cucumbers from our own garden. A perfect and quick lunch was ready.

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Photo and photogallery: Radek Stepan