How to Grill a Pork Tenderloin on the BBQ | Ontario Pork | Weber Grills

Hi, I am Michael P. Clive. Weber Grill Master here at the Weber Grill Academy.And today we’re going to be grilling up some fantastic Ontario porkand one of my favourite cuts is the pork tenderloin.It’s so lean, so tender and because it’s not a locomotive muscle,you can almost just cut it with your fork. First, I got my pork tenderloinand it’s got this little band of silver skin. As the meat cooks andshrinks, this band of silver skin doesn’t really melt away, as rather it kind oftightens up and helps actually twist the loin a little bit.So I want to remove that.All I do is I take my sharp, sharp boning knife and I get rightunderneath that flap of silver skin, pulling tight and it just comesoff so easily. From here,we want to get into the seasoning – now at the Weber Grill Academy,we are all about oiling your food, not your cooking grates -and so what I’m going to do first things first here, I’m going toreach for a little bit of oil.I’m using a little grapeseed oil and I’m just going to liberally add thatto our pork tenderloin. From there,I’m going to take my one hand and just massage that oil in.Now, with my left hand, keeping it dry.We have right here,a rub, now the rub is comprised of paprika, cumin, chili powder.Of course, you can always go and buy your favorite rubs and use thoseas well. Just start liberally seasoning it over top, and rubbing it in to ourpork tenderloin.You want to get all sides and surfaces coated with this wonderful rub.Alright, let’s go to the grill. We are looking for a temperature around500 degrees. If it floats just below or just over, that’s okay, but we doreally need it to be that high because that temperature, when the meatcomes in contact with the cooking grate, will coax out the sugars and give uscaramelization, which is flavour.So let’s lift up the shroud, properly preheated on direct heat. We take ourtenderloin, take it to the grill like so. All ready the sounds of sizzle come alive.But we want to trap these aromas in, so we’re going to close this lid andwe are going to trust our timer right here.I have a timer, I’m going to set it for about 4 minutes and 30 seconds.And then now we’ve got peace of mind we can go back and start workingon other items for our beautiful pork dish. This is the pork tenderloincoming together. Knobs of butter to the pan, melt it down.zest (lime)Juice it.Let’s sweeten the deal with honey,Finish with more of that rub.Alright, 4 and a half minutes, our first round of time has passed and sofrom here, all I like to do is just roll it on to a new part of the cooking grate.Form there, we can see nice grill marks are being achieved.So we close the lid.We’re going to set our time for another 4 and and half minutes.So in the last 2 minutes of the cook what I like to do here,I like to take that little bit of glaze, all that lime, a little bit ofbutter and honey, and again a little bit of that rub and brush it overtop of our tenderloin. Nice brushing, nice brushing.Alright, that pork tenderloin should just be perfect at this point, we’re going tojust open up that lid. It’s shiny, it’s sticky with that glaze,and we’re just going to bring it now back to the table where we’re goingto rest it.What I like to do here is I like to just crimp it on one side of theplate and the opposite side of the plate.From there, we let it breathe out of either end. That 155 degrees Fahrenheitinternal doneness is actually climbing to 160 degrees.What happens is that you don’t trap steam in there. It’s not going to overcook.It’s actually just going to become juicy and proper for us to enjoy later.A few minutes have passed, approximately 4-5 minutes.And now we remove the tinfoil and we take our pork tenderloin – looks sogood – and we just going to place it onto our cutting board.I don’t like to cut it too thinly,unless I’m making a sandwich and more times than not, when I’m serving it this way.I like to just slice them almost into medallions. Yes, and from herewe show off that beautiful, juicy pork and with a little bit of pink that’s good.That means that we’ve got nice moist, good flavour, properly cooked pork.