Juicy Perfectly Grilled Pork Tenderloin

The fillet is the end of juicy and tasty pork cuts. It is small enough to cook quickly and retains a cutting bite of the fork. But can it be cooked above the coal and still block all its qualities? Absolutely, and it could be your summer trick to grill. This is How to grill a pork fillet Perfectly every time.

Pork fillet, the cut of the gentleman.

Often neglected, fillet is one of my favorite cuts for impressive meals.

Take the pork fillet, the pork cutting of the gentleman, is from the back section of the pig and is significantly smaller and not to be confused with the loin itself.

What is the fillet?

A name is not just a name when it comes to meat cuts. It is easy to say what something is (suggestion, it is in the title). With the Tener + Light title, you know this is an exceptional cut, thin and ready to be devoured.

The fillet is often found in small packages with two fillets in one kilo that are often light pink in color, for about $ 5.50 per kilo. The fillet is significantly more expensive than the loom, but the pig is still an overall protein at affordable prices when it maintains a variety in the diet.

If you are curious more on the pork and agriculture behind it, I have a writing on the best Q and a for a deeper dip.

The best way to cook pork fillet

You will often see the scalded fillet quickly to brown the edges and then end gently in the oven. Due to its small size and only need to reach 145°F To serve, cook incredibly quickly.

Any quick cooking method is the way to go for this cut. The roasting of the oven, the smoke and, of course, the grill are all perfect options. Avoid long slow cooks while the fillet will break but the fat that enriches a brazing or a slow cook is missing.

Unlike the loin, which I like to slow down the kitchen, or the rack that needs more time due to its size, this cut is better served in thin medallions in order to still obtain a fork bite.

The pig is fantastic with a variety of flavors, from the salty dessert to celebrate the meat. It is good for any pork marinade, complex Asian flavors, simple Latin touch and homemade and comforting classics like onions and apples. It is truly a versatile cut that can be combined with any combination you can think of, which is what makes it so fun to experience.

Ingredients of the grilled pork fillet

For grilled pork:

• pork fillet, at room temperature
• Truffle Truffle Truffle, rubbing of Ancho’s honey or favorite barbecue / dry rubbing spices

For stone fruit sauce:

• Avocado
• Net
• Cherries
• Cilantro, to taste
• Kosher and freshly ground black pepper salt to taste

How to grill the pork fillet

Prepare the grill:

1. Preheat your grill for direct heat at 400 degrees f and clean and oil the grids.

Prepare the pig:

1. Remove the pork from the refrigerator and let it arrive at room temperature for 30 minutes.
2. In a small bowl, beat together the rubbing of the truffle activated by the coal and the rubbing of the honey of Ancho.
3. Rub the mixture of spices on all sides of the pig.

Make the sauce:

1. In a bowl, add the avocado, the nectarines and the cherries.
2. Add the coriander to the fruit mixture and mix to combine.
3. Season with salt to taste.

Grill the pig:

1. Place the pork fillet rubbed on the preheated grill. Take every 2 minutes to make sure to also cook and carbonize without cooking too much. This also allows you to burn on all sides, which will give you a better overall plot than the signs of grill alone.
2. Cook the pig until it reaches an internal temperature of 140 degrees F with a Instant reading thermometer. Continue to turn upside down as needed.
3. Leave the pig to rest until the internal temperature reaches 145 degrees F before cutting.

Serve:

1. Serve the pork with slices on a bed of rich vegetables, topped with the fresh stone fruit sauce.
2. Slice the pig into thin ½ -inch medallions on a prejudice against wheat.

Tips for grilled pork fillet recipes

How to season pork fillet

Season the pork fillet with a simple dry rubbing of herbs and spices. In the recipe below, we have Latin flavors such as cumin, chilli dust and a touch of sweetness. The idea is to block flavors that harmonize with the delicate flavor of the pig. Soak this in the sauce would drown simplicity and, like all the fantastic cuts, I feel like keeping it simple shows the meat.

The addition of the splash of acid at the end, together with the fresh coriander, brings some summer touch to the dish and lives it.

How much pork fillet per person

On average, a pork fillet, about a pound of meat, takes three people. Know better your eaters, however, and who grazes more or less. However, when organizing a party, 1 pound for 3 people is a good starting point. (Which also makes a single perfect fillet for those dinners of the night. Just say ‘)

Pork fillet temperature

The too cooked pig is the nightmare that the generation of our parents has lived. Don’t do it. Science has shown that the pig is better served with a light pink center at 145 degrees. Trust me, something of the past is not a bueno.

Use a meat thermometer While cooking to know exactly when pulling and resting the meat. Also, you should rest the meat before slicing. This allows the juices to settle down and will keep every moist slice when cutting.

It’s so easy! Simple thin, fast grill, perfect temperature and rest. That’s all that you need to master this cut.

For the tip: Don’t you have a smoker? Try using wooden chips on a gas grid to get that rich barbecue flavor.

What to serve with grilled pork fillet

In the summer months, radiosglioni and serve in lettuce cups combined with fresh fruit sauce (mango or pineapple), black beans and coriander chimichurri, together with a little rice if you feel up to it. This also works well with corn or flour tortillas. Or on a fresh and fresh summer salad, roasted sprouts or fingerling potatoes.

If you tried this recipe, I would like to know with what Abbini is!