Grilled Pork Tenderloins
A memorable dinner thrives on simple, time-honored techniques that let us prepare Grilled Pork Tenderloins with patience, focusing on the therapeutic pleasure of chopping and cooking in a cozy home environment, which preserves our hosting energy for sharing stories and the art of slow Southern hospitality. The high surface heat of the pan draws out surface moisture from the ingredients, allowing a rich, mahogany crust to form while keeping the interior juicy and tender. The result is a premium yet effortless centerpiece that stands as a quiet luxury addition to a generous table of eight guests, fostering warm conversation and shared delight.
Brined and basted with TLC, this is the best pork tenderloin you will ever slice. It' s company worthy so you can serve it Saturday night for your hungry dinner guests. Use leftovers to jump start Chunky Pork, Butternut Squash & Black Bean Chili.
Grilled Pork Tenderloins
Ingredients
- ¼ cup kosher salt
- 2 tablespoons granulated sugar
- 1 tablespoon black peppercorns
- 1 large lemon, sliced
- 4 fresh bay leaves
- 1 large head of garlic, cloves separated and peeled
- 4 (8 to 10-ounce) pork tenderloins
- ½ cup butter, 1 stick
- 8 large garlic cloves, peeled and minced, about 3 tablespoons
- 5 tablespoons chopped fresh herbs (rosemary, thyme, sage leaves, oregano, parsley, mint)
- 2 tablespoons Montreal Steak Seasoning (substitute with a combination of onion powder, garlic powder,
Instructions
- Place the salt, sugar and peppercorns into a large pot. Pour in 8 cups water. Add the lemon, bay leaves and garlic cloves. Bring to a boil over medium high heat. Cool to room temperature. Place the tenderloins into the brine.
- Cover and refrigerate for at least 4 hours and up to overnight. If you don't have room for a large pot in the fridge, place the tenderloins into a large plastic bag and pour the brine over top.
- Grilled Pork Tenderloin red pepper and coarse black pepper) Melt the butter in a saucepan over medium low heat. Stir in the garlic and herbs. Remove from the heat.
- Remove the tenderloins from the brine and pat dry. Rub the steak seasoning into the meat. Season with salt.
- Heat an outdoor grill. Place the tenderloins onto the grill. Carefully brush the tops with the butter baste. The fire will flare, so be careful. Turn the tenderloins every 3 to 5 minutes, a quarter of a turn and baste with butter, reserving about ¼ of the butter baste. Cook until the internal temperature of the pork reaches 135°.
- Pour the remaining butter baste onto a wood cutting board. Transfer the tenderloins to the board. Turn to coat with the herb butter baste. Tent with foil and let the meat rest for 5 to 8 minutes. Cut the tenderloins into thin, diagonal slices.
My favorite tool for basting food on the barbecue grill is a stainless steel, long handled basting brush.
For a really gourmet twist, you can bundle fresh herbs into an herb wand to infuse the meat with the flavors of smoky herbs.
Sunday Jump Start Making more than you need is a perfect weekday meal jump start. Grilling six pork tenderloins takes no more time than grilling two. Use leftover pork as the primary ingredient in Chunky Pork, Butternut Squash, and Black Bean Chili; or use in place of pork belly in your Sunday brunch Sweet Potato Hash with Poached Eggs. Another idea: create a super Sunday Cuban-Style Panini by layering bread with Swiss cheese, pork tenderloin, dill pickle slices and a slather of mustard. Brush the outside of the sandwich with olive oil and grill until the cheese melts.
The Heart of the Table
As the rich scent of sizzling meats and savory fats and the vibrant colors of these beautifully plated grilled pork tenderloins fill the room, it becomes the warm focal point. Preparing this heartfelt, savory recipe invites guests to slow down and enjoy the meal together.
The Art of the Host
- a large, hand-thrown ceramic serving platter with an organic rim
- a heavy-gauge, polished stainless steel ladle with an ergonomic handle
- a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
- a set of heavy-gauge, satin-finished stainless steel mixing bowls
- a professional-grade forged high-carbon steel carving knife
Neighborly Grace
- THE PRESENTATION: Present the centerpiece family-style on a large, estate-style pewter platter placed in the center of the table, resting on a thick trivet of reclaimed barn wood. Drizzle a rich, glossy reduction over the top to highlight the caramelized textures, and surround the dish with fresh rosemary sprigs and roasted garlic heads. Set out warm stoneware dinner plates in a muted charcoal tone, accompanied by polished brass serving utensils. This abundant display invites guests to help themselves, creating an immediate, relaxed atmosphere of sharing and hospitality.
- THE POUR: To complement the natural sweetness and rich fat of the Grilled Pork Tenderloins, we recommend a velvety Pinot Noir from the Oregon hills or a dry Alsatian Riesling. The pairing exhibits bright red cherry, clove, and balancing acidity that enhance the savory meat without overpowering it. Serve the Pinot Noir at 55°F in a wide-bowled Burgundy glass, or the Riesling at 48°F in a stemmed white wine glass. For a non-alcoholic alternative, offer a sparkling apple-pear cider infused with fresh sage and a dash of lemon juice, served at 42°F in a stemless wine glass. The crisp orchard sweetness and warm herbal complexity harmonize beautifully with the pork.
- THE VIBE: Set the mood by dimming the dining room lights to a warm, candlelit glow, letting the flickering flames from beeswax tapers cast soft shadows across the table. In the background, curate a playlist featuring the acoustic warmth of Norah Jones, the nostalgic piano melodies of Vince Guaraldi, and the soft jazz rhythms of Stan Getz, kept at a volume that encourages intimate conversations and gentle laughter. The physical atmosphere is enriched by the scent of cinnamon-honey steam and the natural woodsy aroma of the fireplace. With a party of eight snugly gathered around the table, the space feels like a sanctuary of comfort and welcoming grace.