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Charcoal-Grilled Pork Tenderloin Recipe - America's Test Kitchen
Pork tenderloins are often sold two to a package, each piece usually weighing 12 to 16 ounces. The cooking times below are for two average 12-ounce tenderloins; if necessary, adjust the times to suit the size of the cuts you are cooking. For maximum time efficiency, while the pork is brining, make the rub and then light the fire. If you opt not to brine, bypass step 1 in the recipe below and sprinkle the tenderloins generously with salt before grilling. Use a rub (see related recipes) whether or not the pork has been brined—it adds flavor and forms a nice crust on the meat.
Charcoal-Grilled Pork Tenderloin
Serves 6 to 8
The chief problem when grilling pork tenderloin is how to achieve a good crust without destroying the delicate texture of the meat by overcooking it. What level of heat is best, and exactly how long should a tenderloin cook? There’s also the important question of flavor. Will grilling alone flavor the meat adequately? Or should you pull another flavor-building trick out of your culinary magic hat?
Grilling is a terrific way to cook pork tenderloin, a sublimely tender cut that benefits especially from the flavor boost provided by fire. We wanted a rich, golden, caramelized crust and juicy, tender meat.
To add flavor to the meat, first brine and then apply a wet or dry spice rub. Cook the pork over a two-level fire, searing the meat over a medium-hot fire to develop a nicely browned crust, then moving the tenderloin to the cooler part of the grill to finish cooking without charring.
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