[youtube https://www.youtube.com/watch?v=YaTPphti7ps&w=580&h=385]
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http://cavetools.com/youtubewbpromo Some people deprive themselves of the joy of pork tenderloin because they think it’s too big and unwieldy or they don’t know how to make it truly tender. Others worry that the meat’s flavor will overwhelm everything else they serve. In this video, I hope to dispel those myths and prove that pork tenderloin deserves a place on your grill, too. Get more tips and tricks from: http://www.cavetools.com
In theory, pork tenderloin is the perfect cut for grilling. It’s dressy enough to be served at an elegant dinner party, yet casual enough for weeknight supper. It’s substantial enough to be treated like red meat, yet mild enough to stand in for chicken or fish. It’s economical, healthy, readily available. Even its small size is attractive-except when you try to cook it. From my experience, pork tenderloin is just a little too small to be treated like a roast and a little too big to be treated like a steak.
After much experimentation, I’ve concluded that grilling pork tenderloin in a covered gas grill solves the problem. (I rarely go to the trouble to light a charcoal fire for two pork tenderloins, but you can of course use this method with charcoal. A gas grill heated to high with the lid down can effectively cook a pork tenderloin directly (like a steak) and indirectly (like a roast) simultaneously.
The key with this method is to get this sear and cook the pork tenderloin as quickly as possible, before it has a change to dry out. To develop an impressive crust (and to keep the grill from losing heat), I’ve developed the “7-6-5” method for timing the pork
The “7-6-5” method for grilling pork tenderloin refers to the amount of time each side gets, with the burners on high heat: seven minutes on the first side, six minutes on the second side, and then five minutes with the grill turned off and the lid closed. The method is so reliable that I can set a timer and go about my business. I don’t even have to worry about a grill flare-up: pork tenderloins are lean enough so that there’s no threat of dripping fat.
After the grill has been preheated for ten minutes, seven minutes is all it takes to fully sear the tenderloins with appetizing grill marks. Since the second side has already started to cook, it doesn’t take as long to sear as the first side. In fact, if left for the same amount of time, it would start to char. So the second side should look the same as the first side in just six minutes.
At this point, the tenderloins are fully seared, but they will probably only register 125° to 130°F at their thickest parts: not done yet. Clearly they don’t need more direct heat. The tenderloins are so close to being done at this point and the grill is so hot that I simply turn off the grill and, in five minutes, the residual heat will fully cook them. For me, “fully cooked” means that a meat thermometer inserted into the thickest section of the pork registers 145° to 150°F.
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