Grilled Pork Tenderloin
Pork Loin and Supplies
- 2 lb pork tenderloin
- ¼ cup Biddy (enough to coat loin)
- 1 thermometer with lead to check internal temps.
- 24 hours
Pork Tenderloin Construction
- 24 hours ahead of time (optional). Rub Biddy seasoning all over loin, place in airtight container or bag. Refrigerate if your seasoning for 24 hours.
- Hibachis get pretty warm so when I got the fire ready I waited until the coals were starting to go down in temp. Like an extra 20 minutes after they greyed. Wind will make all the difference in the world using a hibachi. You have to get your loin up to 145 degrees internal and allow to rest. The image above is just that however, if you like no pink or the hibachi petered out too soon the oven is where you can finish it.
- We’re going for a sear on 4 sides without burning. If your fire sears quicker than what I did you’ll need to flip loin on another side sooner.
- Place loin on grill and sear 4 sides as if your loin is a cube for 6 minutes each side. 6 x 4 = 24 minutes. On your last flip, insert thermometer where the point is is in the middle of loin.
- If not getting internal up to 145 go ahead and put loin in oven at 350 with lead still in until you get a 145 reading.
- Pull from heat and let rest about 10 minutes. Cut in 1/4 inch medallions against the grain. Enjoy!
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.
If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn