As summer bids us adieu, we prepare to bid farewell to bug bites, sunburn, and scorching weather. But amidst the farewells, there is one aspect we’re reluctant to let go of – grilling season. To celebrate the transition, let’s savor one last outdoor feast before the season slips away – a Grilled BBQ Pork Tenderloin that embodies the essence of summertime.
This delectable dish, with its delightful marriage of sweet, smoky, and spicy flavors, is incredibly simple to prepare. Whether you have a grill to work with or are confined to your oven, worry not, for this recipe accommodates both options. Just remember to adjust the cooking time accordingly and keep an eye on the internal temperature.
Why You’ll Be Tempted By This Recipe
- Juicy: Dry pork is simply unacceptable, which is why our marinade and sauce guarantee a juicy and succulent result every time.
- Sweet and Tangy: The combination of flavors in our pork tenderloin will leave your taste buds tingling with delight.
- Quick and Convenient: Busy schedules call for time-saving recipes, and this one delivers. With a cooking time of less than an hour, you can even marinate it overnight for an even quicker meal.
Ingredients That Make a Difference
- Pork Tenderloin: Opt for this lean, boneless cut taken from the back of the pig, steering clear of pork loin, which thrives in low and slow cooking within a crockpot.
- BBQ Sauce: Sweet Baby Ray’s is our personal favorite, but feel free to explore various options or experiment with your very own homemade sauce.
- Grape Jelly: Don’t be too quick to dismiss this ingredient’s contribution to the perfect balance of sweetness. After all, haven’t you experienced its magic in crockpot meatballs?
- Sriracha: Adjust the spice level to your preference by incorporating your favorite hot sauce or omitting it altogether for a milder flavor.
- Garlic: Escape the clutches of jarred garlic, as its oiliness and lackluster flavor might disappoint. Instead, opt for fresh garlic for an authentic and tantalizing taste.
Cooking Instructions: From Grill to Oven
- Marinade Preparation: Combine all the marinade ingredients in a plastic bag, ensuring a thorough mixing. Let the pork tenderloin luxuriate in half of the marinade for at least an hour, or better yet, overnight.
- Grilling Delight: Place the marinated pork tenderloin on the grill and cook it for approximately 15 to 20 minutes until the internal temperature reaches 145 degrees Fahrenheit.
- The Essential Rest: Allow the tenderloin to rest before diving into its tender goodness. To enhance the flavors further, drizzle it with the remaining unused marinade.
Mastering the Art of Determining Doneness
To ensure that your pork tenderloin is cooked to perfection, utilize a meat thermometer. While the USDA recommends a temperature of 145 degrees Fahrenheit, we suggest removing the tenderloin from heat at 140 degrees Fahrenheit, as residual heat will continue to elevate the internal temperature.
Handling Leftovers with Care
- Storage: Refrigerate any leftovers in a sealed container, where they will remain fresh for up to three days.
- Freezing: Planning for future indulgence? Freeze the grilled pork tenderloin in an airtight container, and it will retain its deliciousness for up to three months.
- Reheating: When the time comes to relish your leftovers, wrap them securely in aluminum foil. Place them in a preheated oven set to 375 degrees Fahrenheit, allowing them to heat through in approximately 5-10 minutes.
Expert Tips and Tricks
- Pat Dry: Before adding the marinade, make sure to pat the meat dry for a beautifully seared exterior.
- Tough Membrane Removal: Remove the tough membrane covering the tenderloin before cooking, as it won’t break down during the cooking process.
- Avoid Overcooking: Don’t let your enthusiasm cross the line into overcooking territory. Stop just shy of reaching the internal temperature of 145 degrees Fahrenheit. Some pinkness in the center is perfectly acceptable.
- A Restful Pause: Allow the tenderloin to rest for at least 10 minutes before slicing. This step enables the flavors to distribute evenly, providing an end result that avoids dryness.
- Food Safety Reminder: Remember to divide the marinade in half. One portion will serve as a marinade for the raw meat, while the other half will be brushed onto the cooked meat. Never reuse marinade that might harbor harmful bacteria.
- Versatility Alert: Don’t limit your culinary adventures to pork alone. This marinade works wonders with chicken as well.
Perfect Partners for Your BBQ Masterpiece
- Frog Eye Salad
- Caesar Pasta Salad Recipe
- Leftover Mashed Potato Cakes
- Instant Pot Baby Back Ribs
- Pea Salad
Grilled BBQ Pork Tenderloin Recipe adapted via Add a Pinch