Grilled Pork Tenderloin

Steps

1. 1

   Preheat an outdoor grill to medium-high heat, approximately 400–425°F (200–220 °C) (200–220°C (400–425 °F)). If possible, prepare an area for indirect heat to help prevent the lean pork from drying out.

2. 2

   Trim away all silver skin from the pork tenderloins. This tough connective tissue remains chewy during grilling. Poke the tenderloins all over with a fork to help the seasoning adhere.

3. 3

   Coat both sides of the pork tenderloins with the 1 1/2 tablespoons of olive oil, spreading it evenly over the surface.

4. 4

   Combine the sea salt, garlic powder, Italian seasoning, cumin, cayenne pepper, and black pepper in a small bowl.

5. 5

   Rub the seasoning mixture all over the oiled tenderloins, pressing it gently against the meat so the rub adheres evenly.

6. 6

   Place the tenderloins on the hot grill grates, cover the grill, and cook for approximately 14 minutes, turning them halfway through. For a larger tenderloin, sear each side for about 2 minutes before continuing to grill. Cook until the thickest part reaches 145°F (63 °C) (63°C (145 °F)) on an instant-read thermometer.

   Start 14-minute timer
7. 7

   Transfer the cooked tenderloins to a cutting board or serving platter and let them rest for 5–10 minutes so the juices can redistribute.

   Start 10-minute timer
8. 8

   Slice the rested pork into approximately 1-inch-thick medallions and serve.