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.
Ingredients
Scale
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
Instructions
- 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).
- For charcoal grills, strategically position the hot coals to one side, creating distinct temperature zones.
- On gas grills, activate approximately one-third of the burners at low heat to establish the indirect cooking area.
- Thoroughly pat the pork tenderloin dry with paper towels, then generously apply your preferred seasoning blend, ensuring even coverage.
- Lightly brush the tenderloin with olive oil to enhance flavor and prevent sticking.
- Position the seasoned pork on the direct heat zone, rotating carefully to achieve beautiful grill marks on all sides.
- Grill for approximately 6 minutes total, turning the meat 90 degrees midway to create crosshatch sear patterns.
- Carefully transfer the tenderloin to the indirect heat zone, closing the grill lid to maintain consistent temperature.
- Continue cooking for 8-10 minutes, rotating occasionally to ensure uniform heating.
- Use a digital meat thermometer to confirm internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius) at the thickest point.
- Remove from grill and let the pork rest for 10 minutes, allowing juices to redistribute throughout the meat.
- 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