Grilled Pork Tenderloin With Italian Rub Recipes

GRILLED PORK TENDERLOIN

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.

EASY GRILLED PORK LOIN WITH SUGAR AND SPICE RUB AND GRILLED PEACHES

Steps:

• Using an outdoor grill, heat it to medium heat. While grill is heating, mix together your rub. In a small bowl, mix together the sugar, chili powder, cumin, salt, pepper and oil. Stir until everything is wet and it becomes a paste. Pat dry the pork loin with paper towels. On a pan, cover the pork with the rub on all sides. Prepare peaches by slicing in half and removing the pit.
• Before putting the pork down on the hot grill, add a little oil or non-stick grilling spray to the grill grates. Grill the pork loin, on each side for approximately 10 minutes, or until internal temp of the pork reaches 145 degrees. (FYI - this is a new recommendation for pork, versus the old school 160.) Slightly pink is okay. The peaches only need 10 minutes to cook on the grill, so hold off putting them on until you flip the pork loin for its second side. Place peaches cut side down on the grill and remove after 10 minutes.
• After the pork is done grilling, let it rest for 3-5 minutes to seal in the juices before cutting. Serve with the grilled peaches.

EASY GRILLED PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine salad dressing and soy sauce; add pork. Seal bag and turn to coat; refrigerate for up to 4 hours. , Drain and discard marinade. Rub pork with steak seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Prepare grill for indirect heat. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

GARLIC HERB GRILLED PORK TENDERLOIN

Steps:

• Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
• Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
• Preheat an outdoor grill for medium-high heat.
• Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).

GRILLED PORK TENDERLOIN

Steps:

• Prepare grill for indirect heat.
• Season meat with garlic powder, salt, and pepper.
• Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
• Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.

GRILLED PORK TENDERLOIN WITH A BASIC DRY RUB

Steps:

• Combine all ingredients except the tenderloin and grind in a spice grinder. Cover the tenderloin with the rub and marinate for 30 minutes.
• Preheat grill or broiler to high. Grill the pork until an inserted thermometer reads 140 degrees F, about 15 to 18 minutes. Let roast rest for 5 minutes before slicing.

GRILLED PORK TENDERLOIN

Steps:

• Combine 1st 4 ingredients in a large zip-top bag.
• Add 1 tsp salt and pork to bag.
• Seal and shake well.
• Marinate in fridge for 2 hours, turning bag occasionally.
• Preheat grill.
• Remove pork from bag and discard marinade.
• Sprinkle pork evenly w/remaining salt.
• Place pork on grill rack for 20 minutes.
• Let stand 10 minutes.
• Cut into thin slices.
• or bake pork at 425 for 20 minutes.

GRILLED PORK TENDERLOIN WITH ITALIAN RUB

Steps:

• Preheat grill for indirect cooking.
• Finely chop together rosemary and other spices.
• Rub into surface of pork tenderloins.
• Place tenderloins on grill over medium indirect heat.
• Grill for 25-35 minutes or until internal temperature of the meat reaches 155 degrees.
• Let the tenderloins rest for about 5 minutes; slice and serve!