Easy Michael Symon Grilled Pork Tenderloin Recipe That Sizzles

Michael Symon’s grilled pork tenderloin transforms an ordinary dinner into a culinary adventure with robust, mouth-watering potential.

Succulent meat meets expert seasoning, creating a symphony of flavors that dance across your palate.

This tender cut promises juicy satisfaction for hungry diners seeking something spectacular.

Professional chefs like symon understand the delicate balance between technique and pure deliciousness.

Marinating techniques elevate the protein, infusing each bite with complex, memorable notes.

Grilling unlocks deep, smoky characteristics that complement the meat’s natural richness.

Weekend warriors and kitchen enthusiasts will find this recipe both approachable and impressive: prepare to wow your dinner guests.

Why Michael Symon’s Grilled Pork Tenderloin Wins

• Speedy Grilling Magic: This recipe transforms a simple pork tenderloin into a mouthwatering meal in just 29 minutes, perfect for busy weeknight dinners or spontaneous backyard cookouts.
• Master Two-Zone Cooking Technique: Grilling on different heat zones ensures perfectly cooked meat with a beautiful sear and juicy interior, allowing home cooks to control temperature and prevent burning.
• Flavor-Packed Simplicity: With minimal ingredients and straightforward seasoning, this method lets the natural pork flavors shine while creating a deliciously crispy exterior that locks in tenderness.
• Quick Prep, Big Flavor: The recipe requires minimal preparation, making it an excellent choice for both novice and experienced grillers who want a delectable protein without complicated steps.

Ingredients for Grilled Pork Tenderloin

• Pork Tenderloin: Lean and tender cut, perfect for quick grilling with a rectangular shape for even cooking.
• Vegetable Oil, Olive Oil: Helps prevent sticking and promotes even browning on the grill.
• Salt, Black Pepper, Preferred Seasoning Blend: Enhances the natural flavor of the pork, adds depth and complexity to the dish.

Cook Symon’s Pork Tenderloin to Perfection

Step 1: Prepare the Grill

Create two heat zones on the grill with direct and indirect heating areas. Preheat the grill to 450-500°F (232-260°C). For charcoal grills, move the coals to one side. For gas grills, set 1/3 of the burners to low heat.

Step 2: Season the Pork

• Olive oil
• Your favorite seasonings

Ensure even coverage of oil and seasoning across the entire surface.

Step 3: Initial Grilling

Place the tenderloin on the direct heat zone. Grill for 6 minutes total, rotating once halfway through cooking. Keep the grill lid closed during cooking.

Step 4: Indirect Heat Cooking

Move the tenderloin to the indirect heat zone. Continue cooking for 8 minutes, turning to cook each of the two larger sides. Use a meat thermometer to check internal temperature reaches 145°F (63°C).

Step 5: Rest and Serve

Allow the pork tenderloin to rest for 10 minutes after removing from the grill. This helps retain juices and ensures even distribution of flavors. Slice into serving pieces and enjoy your perfectly grilled pork tenderloin.

Tips for Juicy Grilled Pork

• Seal in Succulence: Brush the pork with a light oil layer to lock in moisture and prevent sticking.
• Temperature Precision: Use a meat thermometer to check internal temperature, aiming for 145°F for perfect doneness.
• Resting Ritual: Allow the grilled tenderloin to rest for 5-7 minutes after cooking, letting juices redistribute evenly.
• Seasoning Strategy: Pat the meat dry before applying salt and pepper to help create a delicious crispy exterior.
• Trim with Care: Remove any excess fat or silver skin before grilling to ensure smooth, even cooking and better texture.

How to Store Grilled Tenderloin

• Vacuum Sealing: Preserve peak flavor and tenderness by vacuum sealing cooled pork tenderloin. Remove all air to prevent freezer burn and lock in moisture, extending storage life up to 6 months.
• Mason Jar Technique: Layer sliced pork tenderloin in clean glass mason jars for refrigerator storage. Seal tightly and enjoy fresh cuts for 4-5 days, keeping meat juicy and preventing odor absorption.
• Portion Packaging: Divide leftover grilled pork into individual serving sizes before freezing. Wrap each portion in plastic wrap, then place in freezer bags to prevent ice crystals and maintain quality. Quick thawing becomes effortless with pre-portioned servings.

Flavorful Variations for Pork Tenderloin

• Herb-Infused Grilling: Rub the pork tenderloin with a blend of fresh rosemary, thyme, and garlic before grilling to add aromatic depth and earthy flavors.
• Spicy Southwestern Approach: Create a bold rub using chili powder, cumin, smoked paprika, and a touch of cayenne pepper for a zesty kick that transforms the classic recipe.
• Citrus Marinade Method: Marinate the pork tenderloin in a mixture of orange juice, lime zest, olive oil, and fresh cilantro for a bright, tangy profile that tenderizes and enhances the meat's natural flavors.
• Asian-Inspired Glaze Technique: Brush the pork with a combination of soy sauce, honey, ginger, and sesame oil during the last few minutes of grilling to create a glossy, umami-rich exterior.

A Tasty Wrap on Symon’s Grilled Pork Tenderloin

Grilling mastery reaches new heights with Michael Symon’s pork tenderloin technique.

Strategic heat zones unlock maximum flavor potential for home chefs.

Precise temperature control and careful turning guarantee juicy, perfectly cooked meat every time.

Professional-level results emerge from simple grilling principles anyone can master.

Culinary confidence grows with each well-executed recipe like this signature dish.

Passionate grill enthusiasts: share your sizzling success stories, drop comments celebrating meat magic, and spread deliciousness across social media platforms with enthusiastic clicks and shares.

Michael Symon Grilled Pork Tenderloin Recipe

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4.8 from 35 reviews

• Total Time: 19 minutes
• Yield: 4 1x

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Description

Succulent Michael Symon Grilled Pork Tenderloin brings Mediterranean flavors to backyard barbecues with remarkable depth. Perfectly seasoned and charred, this dish promises a delightful culinary journey that will make you the grill master among friends.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1.5 pounds (680 grams) pork tenderloin, trimmed

Oils:

• Extra virgin olive oil
• Vegetable oil

Seasonings:

• Salt
• Black pepper
• Garlic powder
• Steak rub

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Instructions

1. Prepare a two-zone grilling setup by dividing the grill into direct and indirect heat areas. Preheat the grill to 450–500 degrees Fahrenheit (232–260 degrees Celsius).
2. For charcoal grills, strategically position the hot coals to one side, creating distinct temperature zones.
3. On gas grills, activate approximately one-third of the burners at low heat to establish the indirect cooking area.
4. Thoroughly pat the pork tenderloin dry with paper towels, then generously apply your preferred seasoning blend, ensuring even coverage.
5. Lightly brush the tenderloin with olive oil to enhance flavor and prevent sticking.
6. Position the seasoned pork on the direct heat zone, rotating carefully to achieve beautiful grill marks on all sides.
7. Grill for approximately 6 minutes total, turning the meat 90 degrees midway to create crosshatch sear patterns.
8. Carefully transfer the tenderloin to the indirect heat zone, closing the grill lid to maintain consistent temperature.
9. Continue cooking for 8-10 minutes, rotating occasionally to ensure uniform heating.
10. Use a digital meat thermometer to confirm internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius) at the thickest point.
11. Remove from grill and let the pork rest for 10 minutes, allowing juices to redistribute throughout the meat.
12. Slice the tenderloin against the grain into thin, elegant medallions for serving.

Notes

• Drizzle olive oil generously to create a protective barrier that locks in natural juices and prevents sticking during grilling.
• Pat the tenderloin dry with paper towels to remove excess moisture, allowing seasonings to adhere perfectly and promote better caramelization.
• Rotate the meat halfway through cooking to guarantee uniform heat distribution and achieve a beautifully consistent golden-brown exterior.
• Let the grilled tenderloin rest for 5-7 minutes after cooking, allowing internal juices to redistribute and ensuring each slice remains incredibly tender.
• Slice against the meat’s natural grain to maximize tenderness and create elegant, compact medallions that showcase the perfect doneness.
• Use a meat thermometer to check internal temperature, aiming for 145°F for a succulent, slightly pink center that promises optimal flavor and texture.

• Prep Time: 5 minutes
• Cook Time: 14 minutes
• Category: Dinner
• Method: Grilling
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 350 kcal
• Sugar: 0 g
• Sodium: 300 mg
• Fat: 16 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Protein: 50 g
• Cholesterol: 120 mg