PORK TENDERLOIN CHARCOAL GRILL RECIPES

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GRILLED PORK TENDERLOIN RECIPE | ALTON BROWN | FOOD NETWORK



Grilled Pork Tenderloin Recipe | Alton Brown | Food Network image

Alton Brown's Grilled Pork Tenderloin recipe, from Good Eats on Food Network, stays moist thanks to hours of soaking in a sweet and sharp lime-based marinade.

Provided by Alton Brown

Categories     main-dish

Total Time 6 hours 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

1 whole pork tenderloin, approximately 1 pound
1 lime, zest finely grated
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1 chipotle chile pepper in adobo sauce
1 teaspoon vegetable oil
1 tablespoon chopped fresh cilantro leaves

Steps:

  • Trim the pork tenderloin of any excess fat and silver skin.
  • Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
  • Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
  • Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
  • Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
  • Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

Nutrition Facts : Calories 200 calorie, FatContent 5 grams, SaturatedFatContent 1 grams, CholesterolContent 74 milligrams, SodiumContent 600 milligrams, CarbohydrateContent 15 grams, FiberContent 0 grams, ProteinContent 24 grams, SugarContent 12 grams

MUSTARD-GLAZED PORK TENDERLOIN RECIPE - NYT COOKING



Mustard-Glazed Pork Tenderloin Recipe - NYT Cooking image

This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients — pork, brown sugar, whole-grain mustard, rosemary and sherry — you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.

Provided by Marian Burros

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds pork tenderloins
3 tablespoons brown sugar
2 tablespoons grainy mustard
2 teaspoons chopped fresh or dried rosemary
2 tablespoons dry sherry

Steps:

  • Pat the tenderloins dry with paper towels.
  • Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
  • Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven — about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
  • Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.

Nutrition Facts : @context http//schema.org, Calories 248, UnsaturatedFatContent 4 grams, CarbohydrateContent 8 grams, FatContent 6 grams, FiberContent 1 gram, ProteinContent 35 grams, SaturatedFatContent 2 grams, SodiumContent 174 milligrams, SugarContent 7 grams, TransFatContent 0 grams

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