Best Grilled Pork Tenderloin Recipe. I bet each and every one of you have a “go-to” pork tenderloin recipe. But do you have one that’s so special that you’d be dying to serve it for entertaining? Take a look at this recipe for Grilled Pork Tenderloin. The sweet chile glaze is absolutely wonderful!
I’ve been blogging for five and a half years and out of 559 recipes I’ve posted, only four have been pork tenderloin.
Like chicken breast, I just don’t cook it very often. Well, that is about to change. Every once in a while, and just for fun, I’ll Google a recipe using the term “best ever” along with the food item. Just to see what comes up. Sometimes it takes me on a wild goose chase but have to admit I’ve found a couple of really great recipes doing that. The Best Pasta Salad Ever…is indeed the best pasta salad ever.
Last week I searched for the Best Grilled Pork Tenderloin Recipe Ever and it led me to a Fine Cooking link that I found to be a great resource. I guess I’ve always thought pork tenderloin was tender enough, so I’ve never brined it. Fine Cooking instructed me to found fill a bowl full of water and add sugar and Kosher salt. A quick soak of 45 minutes was indeed worth the pampering. We thought the texture improved.
The next step was making a pasty sweet chili glaze using pineapple juice, cumin and chili powder. The instructions read to turn the grill up to high and cook the tenderloin seven minutes before turning for another six on the other side. My grill gets incinerating h-o-t, so I chickened out and turned the heat down to 650 before tossing the meat on the grate. It worked great. The end result was a crunchy on the outside and oh-so-tender on the inside flavorful treat that I thought was cooked perfectly. What’s even more fun about this recipe “find” is the selection of glazes they offer for that flavorful crust; Rosemary-Orange Glaze, Curry-Apple Glaze…the combinations sound wonderful and I’d like to try them all.
And no matter how you flavor the pork, this method for grilling is great for a non-master griller like me. Also important, buy a pork tenderloin from the meat counter, not one that’s sealed in a package and swimming in some sort of odd smelling solution. Thank you Fine Cooking for that.
I served this with Pioneer Woman’s Macaroni Salad, which again, was billed as being the “best ever.” With black olives, sweet and spicy pickles, roasted red peppers and green onions, I have to admit, this is a great macaroni salad. Adjusting the flavors just a tad to our liking, it indeed was one of the best I’ve had. I also wanted to add some bright color to the meal, so served a Spicy Mango Salad for a side.
Recipe for The Best Grilled Pork Tenderloin
I hope you give this recipe for pork tenderloin a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes.
And if you have a recipe that you think is the best grilled pork tenderloin, let me know, I’d love to try it.
More Pork Tenderloin Recipes
- Pork Tenderloin with Peach Gastrique
- Grilled Pork Tenderloin with Southwestern Zinfandel Glaze
- Coriander Crusted Pork Tenderloin
Pork tenderloin is one of America’s favorite choice for an easy and delicious pork dinner. Take a look at my recipe for Spice Rubbed Pork Tenderloin. It’s a “how to” and a tasty recipe all in one post.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @cookingontheranch so I can check it out and leave a comment!
Simply the best grilled pork tenderloin recipe ever.
- For the Sweet Chile Glaze:
- 2 teaspoons vegetable oil
- 2 teaspoons ancho chili powder
- 1/2 teaspoon ground cumin
- 1/4 cup frozen pineapple juice concentrate thawed (or 1/2 cup pineapple juice thickened with 1/2 tablespoon corn starch)
- For the Pork Tenderloin
- 1/2 cup kosher salt
- 1/2 cup granulated sugar
- 2 pounds pork tenderloins about 2 total
- Mango Chutney Sauce for serving optional
In a medium bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silver skin and submerge them in the brine; let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.
Rub the brined tenderloins all over with the sweet chile glaze and then season with the pepper. Or, season to taste with another flavoring of your choice.
Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.) Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately, with the sauce of your choice.
Serve with mango chutney sauce. (optional)
Grilled Pork Tenderloin with Sweet Chile Glaze …It’s what’s for Dinner.