From sophisticated mini-roasts to playful kabobs, more and more Americans are choosing the many personalities of pork tenderloin on the grill. In fact, nearly one-quarter (23%) of respondents to a nationwide survey named tenderloin as their favorite pork choice for grilling.
Because it comes from the leanest and most tender part of the hog, pork tenderloin could be dubbed the "fillet" of fresh pork. And weighing between 3/4 and 1 1/2 pounds, the tenderloin is also one of the most manageable cuts of fresh pork and a cinch to cook on an outdoor grill.
"There's a wonderful economy to pork tenderloin," says Ceci Snyder, M.S., R.D., Director of Nutrition Communications for the Pork Information Bureau for the National Pork Board. "Because it's so lean, cooks can be sure that when they purchase pork tenderloin, it's ready to go -- there's no trimming necessary, and no bone."
Look for pork tenderloin, most likely in vacuum-packed plastic bags, in the self-service meat section of your local supermarket, or at the butcher's full-service counter. Tenderloin is sometimes sold two to a package, and always priced by the pound.
Use pork tenderloin whole as a mini-roast, or slice for:
- Cubes
Cut into 3/4- to 1-inch cubes for quick kabobs. Tenderloin kabobs cook quickly and take on any flavor you desire.
- Strips
In thin strips, pork tenderloin makes a deliciously simple stir-fry. Or try Indonesian sate on the grill with tenderloin strips that are marinated, skewered and then seared.
- Medallions
Slice a tenderloin into plump rounds for grilling or sautéing.
- Cutlets
Gently pound tenderloin medallions into thin cutlets before cooking. Cutlets can be browned for just a couple of minutes on a grill and served with a sauce, salsa or chutney.
Pork Tenderloin: Great on the Grill
A whole tenderloin can be grilled in about 20 minutes, and medallions, kabobs, sate strips or cutlets grill quickly in about 3-5 minutes.
Snyder suggests spicy Southwestern Grilled Tenderloin, or tenderloin kabobs brushed with a doctored barbecue sauce.
For a sizzle season that's full of perfect pork tenderloin on the grill, Snyder offers a few grilling tips:
- Marinate for Flavor
Like all fresh pork cuts, tenderloin is ideal for soaking up the sweet, sour or spicy flavors of a marinade.
- Rub It In
Without any liquid, the punch packed into a rub stays with the meat. The flavors of a few crushed spices rubbed over the meat will unite in just 30 minutes and cook to a tasty crust on pork tenderloin.
- Watch Your Tail
A tenderloin will be thinner at one end -- almost like a tail. To keep the tail from overcooking, fold the end over and tie it with some household string. Many cooks also cut it off for use in soup or stews, or place the thin end over a "cooler" part of the grill.
- Cook to Medium
For pork tenderloin that's juicy and tender, cook to medium doneness over direct heat for about 15-20 minutes (about 8-10 minutes on each side). Use a meat thermometer to judge doneness – 160 degrees F. for perfect, slightly pink-on-the-inside pork.
Source: NPB
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