The “7-6-5” Method for Perfect Grilled Pork Tenderloin {works every time}
Pork tenderloin is a perfect “go-to” dish – you can serve at your most formal dinner or you can throw it on the grill for a casual meal with family or friends. The trick to grilling pork tenderloin however, is to try not to dry it out on the grill since it is small and lean.
I came across this fool-proof method for grilling pork tenderloin from Fine Cooking and it really works {every time} for perfect, tender, juicy grilled tenderloin. It’s called the “7-6-5” method and I think it’s brilliant! Here are the basics: First your brine the meat in a sugar and salt water solution {simple since tenderloin are small and fit in a mixing bowl}, then add a glaze or rub to enhance the flavor of the crust, and finally grill it on high heat for 7 minutes, turn it over for another 6 minutes, then turn off the grill, and let it sit for 5 minutes. It’s so simple and takes away all the guess work! You really need to try it for yourself!
Check back tomorrow for one of our favorite pork tenderloin combinations.
Perfect Grilled Pork Tenderloin
1 /2 cup kosher salt
1/2 cup granulated sugar
2 pork tenderloins (about 2 pounds total)
1 recipe glaze (such as our favorite Sweet Chili Glaze) or a low-salt rub of your choice *
freshly ground black pepper to taste
Season and grill Rub the brined tenderloins all over with the glaze or dry rub of your choice and then season with the pepper. Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.)
Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately.
Note: Don’t worry about flare-ups, the tenderloins are so lean they won’t drip much on the flame.
This meat comes out perfectly tender and juicy down to the last bite!
*You can make any glaze of your choice – from a simple mix of garlic and pepper or a store-bought dry rub. Our favorite is Sweet Chili Glaze or you could try this rosemary- orange or this curry-apple glaze. Be creative and try all your favorite flavors.
Got to try this pork loin recipe. Stopping by to say Hi from the blog hop. Come visit sometime, tea is cold and no shoes are required. Kathy B. http://www.southernmadeintheshade.blogspot.com New follower
This looks easy-easy is always good for me.
We love pork loin. We usually make it in the oven, but I am anxious to try this method.
I tried this last night and it was wonderful! Just used cloves of garlic and seasoning. So tender and juicy! Thanks!