Grilled Pork Tenderloin Recipe (+ Pro Tips & Tricks) (2024)

FAQs

How do you keep pork tenderloin from drying out on the grill? ›

If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade. According to Hazel, these kinds of preparations always produce the most tender outcomes.

The best temperature to grill pork tenderloin is 350 to 375 degrees F.

The answer is almost always grilled pork tenderloin. Pork, especially the pork tenderloin, takes incredibly well to the smoky char of the grill.

Don't cook pork tenderloin straight from the fridge.

Instead of cooking pork tenderloin straight from the fridge, let it sit at room temperature for about 30 minutes before you get started. Giving the meat a chance to warm up will ensure more even cooking.

On a grill preheated to medium heat, the pork tenderloin should be fully cooked after about 30 minutes over indirect heat. You'll know the pork is done when an instant read thermometer inserted into the center reads at least 145 degrees F.

Brine the pork.

Brining involves soaking your meat in salt water to increase the tenderness and moistness of the final dish. Brines always contain salt and water, but can also include other ingredients for added flavor like apple cider, brown sugar, rosemary, and thyme.

The size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.

How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.

Meat juices inside can not react when we cook cold meat. We need room temperature for a juicy and tender steak. If you want to cook a tasty, delicious pork tenderloin in your oven, keeping all the flavors, you need to take it out of the refrigerator one hour before.

What temp do chefs cook pork tenderloin? ›

With a pork tenderloin: Season the meat, sear all sides in a very hot pan, and then finish in the oven at 350°F (175°C) degrees until the internal temp. hits 145°F (63°C).

Cooking Temperature of Pork

The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.

While pork loin offers a larger size, robust flavor, and versatility in cooking methods, pork tenderloin boasts tenderness, lean meat, and a milder taste. By choosing the appropriate cut and applying suitable cooking techniques, you can create mouthwatering dishes that highlight the best qualities of each cut.

To get the best flavor out of your meat, it should always be at room temperature before cooking. Taking this step achieves a lot more than maximizing the meat's flavor, aroma, and texture.

Sear the loin for 5 minutes per side over direct heat. Then, move it to indirect heat. Cook the roast for 1 to 1 ½ hours, or until the pork reaches an internal temperature of 145°F. The rule of thumb is 20 minutes of cooking time per pound.

Pork Loin Chops

Grill them incorrectly, and you'll end up with dry results. Therefore, you should always try to marinate or brine these pork chops first and cook them over high heat (watching them carefully).

Cooking pork loin in the oven with foil is a foolproof method that ensures tender and flavorful results every time.

Cook the pork loin for 10 minutes in the 400-degree oven. This will help to create a kind of “crust” on the meat to help keep the juices inside. Next, lower your oven temperature to 350 degrees F and continue to cook your roast for about 20 minutes per pound of meat. Yes, it takes some time.

At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove. Unlike tough, fatty cuts of meat (like the shoulder used for Slow Cooker Pulled Pork), leaner cuts like pork tenderloin do not become more tender the longer they cook. Use a meat thermometer to be sure.