Pork tenderloin is a great grilled meat that requires some preparation steps to ensure success. Trim excess fat, salt the meat, use a spice rub, grill at high temperature, and use a meat thermometer to check for safe serving.
Pork tenderloin is an ideal grilled meat because it cools quickly and remains tender and easy to cut when barbecued. Since pork tenderloin is lower in fat than many other cuts of beef or pork, a few extra preparation steps are required to ensure success. Salt the meat before cooking so it stays moist, and grill the pork tenderloin at the right temperature and for the right amount of time for best results. As with any meat, check barbecued pork tenderloin with a thermometer for safe serving and consuming.
While pork tenderloin is a low-fat meat, most pieces still require some trimming before grilling. Use a sharp knife to trim away excess fat and the shiny, silvery membrane that runs down the side of some pieces. Once cut, the meat can be cut into chunks for kebabs or left whole. Before grilling the pork tenderloin, immerse it in a bowl of salted water for a few hours in the refrigerator; this will prevent it from drying out during cooking.
Using a mixed spice rub designed for barbecued pork tenderloin will add texture and flavor to the meat. The rub will form a crust as the meat cooks and help seal the natural juices in the tenderloin, resulting in a moist and tender finished product. Spice rubs for barbecued pork tenderloin can be made with ground pepper, herbs, salt, and garlic. The spices are rubbed into the surface of the tenderloin before grilling and remain intact as the meat cooks.
Heat the grill in advance, using the hottest setting if the grill is a propane model. Because the strips of meat are long and thin, they will need to cook for a short time on each side. Barbecue pork tenderloin at high temperature for a short time, turning frequently for best results. Cooking the inside to a safe temperature without burning the outside of the meat is the ideal way to grill pork tenderloin.
A good meat thermometer should be inserted into the thickest part of the tenderloin; this point is usually in the center of each stripe. The internal temperature should be at least 150°F (about 66°C) before the meat is removed from the grill. Once removed from the heat, the barbecued tenderloin should be covered and allowed to rest for about five minutes before cutting and serving.
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