Grilled Pork Tenderloin

When it comes to incredible pork recipes, it is difficult to overcome a perfectly grilled pork fillet. The key to maintaining the pork tender and juicy is to serve it at 145 degrees F, which, if grilled, translates into an incredible grilled flavor.

Pork fillet can be the king of pork cuts. It is a super tender thin cut that leads well to so many flavors. We adore the roast pork fillet in the oven and the smoked pork fillet. But above all, we love it grilled on coal. For this juicy recipe of the grilled pork fillet, we jump any complicated marinades and simply rub the pig in a mixture of soy sauce with fasting mustard and grid on a 2 -zone fire.

Let’s start with a quick burning over direct fire for this pork recipe, then ending it on a masterfully 140 degrees F before the Poghi pig and is cut and served. It is such a simple dish, but that the whole family will love.

Ingredients

For pork fillet:

• Lime
• Digione Senpe
• I am sauce
• Tender pork
• Toasted coriander seeds
• Kosher salt

How to grill the pork fillet

Prepare the grill

• Build a 2 -zone fire for indirect heat by adding illuminated coal on one side of the grill.
• Add the grill, clean and oil.
• Cover the coal grid and let it preheat to 350-400 degrees F, adjusting the air intakes of the air as needed.

Prepare the pig

• Turn on the dry fillet with paper towels. Cut the pig of the silver skin using a sharp knife to slide just below the skin of silence and pull gently on and along the skin of Silvers to cut it cleanly.
• In a small bowl, mix to combine lime juice, mustard and soy sauce.
• Rub the mixture on the pork on all sides.
• Then season the meat with coriander and salt.

Grill the pork fillet

• When the grill is hot, it burns the pork on the hot side of the grill, rotating according to need to form a crust on all sides. About 4 minutes per side.
• Transfer the pig to the cooler side of the grilled grill and cover the grill for an incredible smoky flavor.
• Leave the pork fillet to finish cooking on the grill until the internal temperature reaches 140 degrees F with a digital meat thermomb for about 10 minutes.

Rest and serve

• Transfer the pig to a cutting board, tend freely with an aluminum sheet and leave to rest for 10 minutes. As the pig rests, the internal temperature will continue to climb to 145f.
• Thinly cut the pig transversely into ¼ inch thick pieces. Serve with desired condiments, sauce or enamels above and more on the side for those who want it.

What to serve with grilled pork fillet

We love the pork fillet served with a homemade mustard, a condiment made of candied fruit in a mustard syrup. It is also surprising with homemade chimichurri or red chimichurri, white Alabama sauce or homemade kebecue sauce.

For the contours, try smoked oven potatoes, Mac and smoked cheese, grilled vegetables, steakhouse cream spinach or smoked mushrooms. Even fresh green beans or creamy puree are always an excellent choice. Grilled watermelon is always a success, when in the season.

Leftovers and heating

Store the remaining pig in an airtight container or wrapped in a sheet for a maximum of 3 days in the refrigerator.

Heating in a preheated oven at 325f, strictly wrapped in a sheet until it is heated, from 10 to 12 minutes. Listen only to what you need to avoid drying the entire fillet.

Frequent questions about the recipe