Pork tenderloin is an almost perfect cut of meat. It is lean, tender, flavourful, and reasonably inexpensive. For the health-conscious, pork tenderloin is comparable to chicken in terms of high protein, low fat content, and low in overall calories (about 40 calories/oz, or 140 calories/100g). The only downside to tenderloin is that it is so lean, it can easily be overcooked and dry. To prevent this, I have been playing with a reverse sear method, and with lots of variation it has not once let me down.
- Pork tenderloin (a 1 lb tenderloin will do for 2-3 people, depending how hungry they are)
- fresh cracked salt & pepper
- garlic powder
- barbecue sauce
Pat the tenderloins dry with paper towel, and lightly dust with the salt, pepper, and garlic powder. If you want you can add some extra flavours of your own, like steak spice or a little creole seasoning.
Prepare your grill for indirect heat, and cook the meat for about 25 minutes at 275-300F.
Transfer the meat to direct medium heat, flipping it so bottom is now on top, and baste the tops with a little barbecue sauce. After 5 minutes, flip the meat, and baste the other side with sauce. after 5 minutes flip again, give it three minutes, and then take it off to rest for 5 minutes, tented with foil, before slicing to serve. If you have a meat thermometer, the internal temperature should be between 145 and 150, and not over 155.
I have found this technique to be both easy and very forgiving, with the end result being tender and juicy every time. Give it a go, and let me know what you think!