Grillers Unite: The Versatility of Pork Tenderloin
Ready to fire up the grill for a quick supper and looking for some inspiration?
Here it is: Spanish Grilled Pork Tenderloin.
Why is pork tenderloin an excellent cut of meat for weeknight cooking?
For many reasons:
- Pork is typically less expensive than other meats and is widely available.
- Pork tenderloin is an especially delectably lean and tender cut of meat that lends itself to a wide range of cooking methods. And it cooks quickly when you’re short on time during the week.
- Pork’s mild flavor profile that makes it compatible with a multitude of seasonings. This makes an excellent canvas for an array of flavors and spices from around the globe.
Spanish Grilled Pork Tenderloin
My Spanish grilled pork tenderloin is a fantastic way to experience the tastebud tingling flavors of Spain from the comfort of your own home.
The flavorful marinade comes together in record time with ingredients you most likely have in your pantry and refrigerator: smoked paprika, black pepper, coriander, oregano, thyme, kosher salt, and my personal favorite, chopped fresh garlic.
The surprise element that adds a twist of flavor to the flavor profile is cinnamon. Just a little goes a long way, but it provides an interesting back flavor to this dish that will make your tastebuds dance.
Orange juice and olive oil round out the liquid for the marinade.
Your pork tenderloin only needs an hour in this aromatic marinade to reap the flavor benefits, but you can leave it up to 4 hours.
Grilling Tips for Spanish Grilled Pork Tenderloin
- Trim the meat before marinating. Remove any excess fat and the sliver skin from the tenderloin. The silver skin is a thin layer of connective tissue, technically known as elastin. Silver skin does now break down during the cooking process. It stays tough and will detract from the cooking process as well as the finished product. Use a sharp knife to slip under the silver skin to remove it. Do this before marinating your tenderloin.
- Don’t be tempted to cook on a really high heat. Start with a high heat to get a good sear, then lower the heat to cook the meat meat evenly on the inside without burning the outside.
- Total cook time on the grill should be about 20 minutes. Turn the tenderloin every five minutes to ensure even cooking. Tenderloin needs to reach an internal temp of 145˚ F. It may look pink inside at this temp, so don’t panic. This is the internal temperature the USDA considers pork to be done.
So the next time your fire up the grill remember the humble Spanish Grilled Pork Tenderloin and savor every bite.
Try it today.Print
Just a little bit of cinnamon provides an interesting back flavor to this grilled pork tenderloin that will make your tastebuds dance.
- 1 pork tenderloin (about 1 1/2 lbs.)
- 3 tablespoons orange juice
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon coriander
- Place pork tenderloin in a gallon-sized plastic bag. Set aside.
- In a medium bowl, whish together the marinade ingredients.
- Pour the marinade ingredients over the tenderloin until the tenderloin is coated.
- Marinate for at least 1 hour and up to 4-5 hours.
- Remove from the marinade when you’re ready to grill and season with kosher salt.
- Grill over medium-high heat for about 20 minutes or until the internal temperature of the tenderloin reaches 145˚ F.