Cooking Pork Tenderloin on the Grill

Preparing a pork tenderloin on the grill has got to be one of my favorite meals of all time.  It was a regular staple of my cooking arsenal years ago, but over the past few years I have been dealing with a charcoal grill rather than a gas grill, and for the way I like to grill pork tenderloin, it was just too much trouble with the small, portable charcoal grill I had (it was all I had access to).  I tried it several times, but not only was it a challenge getting a full pork loin to fit on that little grill, but I was never able to control the heat well enough to handle the cooking the way I wanted it done.  Now that I have a new Viking gas grill to work with... oh boy, oh boy, oh BOY!

The thing about cooking a pork tenderloin on the grill is that it's really easy to get really good results, and to really impress your friends, family or whomever else might be sitting at your table.  On top of that, cooking pork is actually quite healthy.  Pork is very low in fat, and is very adaptable to many different recipes.  It also takes on flavors very well, so if you want to add a wet or a dry rub, or perhaps a marinade (from a simple store-bought Italian dressing, which is something I like a lot, to more fancy, home-made concoctions handed down through the generations...)  The one thing you do need to be careful about is that because pork is such a low fat content meat, it has a tendency to dry out quickly if it's not prepared properly.

So how do you prepare it properly?  Well, one thing you can do (other than the store bought Italian dressing technique I just mentioned), is to soak your tenderloin in brine for anywhere from 10 to 12 hours, or even as much as 24 hours if you want to.  Brine is simply salt water.  You can add 2 to 3 tablespoons of good salt (I prefer Kosher salt, but many people swear by sea salt) to a quart of water and just let the pork loin soak in that, covered, in the fridge.  Doing this will help ensure you have a nice, juicy pork loin when you take it off the grill.

As for grilling, you will need to cook on 2 different temperatures.  This is why I like my new gas grill so much; I can crank it up to get it good and hot, then just turn the dial down when it's time to slow cook.

You'll want to use very high heat at first to sear the outside. And remember, as opposed to chicken breasts or steaks where you are cooking 2 sides of meat, this cut is more like a tube, so you can think of it as having 4 sides to sear. On high heat it should take about 3 to 4 minutes per side to get some nice, dark grill marks on the meat. After that, turn the heat down and finish it off. This will insure that you have a tasty, crunchy outer layer of meat and still a very tender, juicy and delicious inside.

When you're done cooking it, simply cut into slices of about a half inch thick. I'm willing to bet that no matter how you prepared your meat before hand, you're going to love this dish and will become a real fan of grilling pork tenderloin from here on out (if you weren't already). If you want more information about grilling chicken steaks and more, just visit http://grillingchickensteaksandmore.com

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How to Cook Tenderloin Steaks

Tenderloin is the most tender part of the cow. Filet mignon is another name for this cut and if you like succulent, lean, and boneless steaks, you will love it. Tenderloin is not a cheap cut of beef so if you are investing in this fine cut, you will want to know how to cook it to perfection, maintaining its fine texture, compact shape and subtle meaty flavor.

This cut of the cow is waste-free, versatile, and quick to cook. You can cut it into strips for a stir fry or pasta dish, cubes for kabobs or simple broil, grill or pan fry the filet mignon. Marinated steak recipes are also useful for giving extra flavor to this tender ingredient.

Cook Steak

How to Grill It

Grilling is the cooking method of choice for most filet mignon connoisseurs because the flavor is so good. One inch thick tenderloin should be grilled uncovered over moderately hot coals for about fourteen minutes for medium rare to medium. Turn the meat occasionally.

If you want to grill extra thick cuts of filet mignon, an inch and a half thick for example, it is best to cover the grill and cook them for about fifteen minutes for a medium rare to medium doneness, turning the meat once or twice.

How to Broil It

Broiling is just as easy as grilling and if you have one inch thick steaks, put them in a broiler pan so the beef surface is two or three inches from the heat source. Cook the beef for fourteen or fifteen minutes for medium rare to medium.

For thicker cuts, have the filet mignon three or four inches from the heat and broil it for about twenty minutes. If you are using the broiler, just turn it once, halfway through the cooking time.

How to Pan Fry Your Beef

Heat a heavy nonstick skillet over a moderately high heat and then add your half inch thick beef tenderloin without crowding the pan. Let it cook for about four minutes uncovered, turning the meat over once.

If the beef is three quarters of an inch or a whole inch thick, they will take between eight and thirteen minutes to cook in a skillet. Turn the meat occasionally as it cooks.

Tips for Tasty Tenderloin

Browning your steak makes it look extra appealing. Make sure you blot the raw meat on paper towels before you cook it, to encourage browning. You can marinate the meat briefly before cooking it to give it extra flavor.

Easy steak marinades can break down tough cuts of steak but because tenderloin is already tender, it should only be left in the marinade for about twenty minutes. Over-marinating already tender cuts of steak can turn them to mush.

Cook the beef over a moderate heat. If the heat is too high, the outside of the meat might burn before the inside is cooked. A thin steak can be cooked at a higher temperature because the overall cooking time will be less. Turn the meat with a spatula or tongs because piercing the meat can let the tasty juices escape.

How to Cook Tenderloin Steaks

There are lots of delicious marinated steak recipes you can use to flavor your tenderloin before cooking it. Easy steak marinades range from mild and subtle to full-flavored, spicy and rich.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

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How to Cook Beef Tenderloin, the Best Part of the Cow

I've written previously about pork tenderloin being the best part of the pig. Well, the same can be said about beef tenderloin -- it's the best part of the cow.

Beef tenderloin is cut from the animal's middle, specifically the psoas major muscle, which hangs beneath the spine. Beef tenderloin is also the general name for a wholesale cut of beef from which various retail cuts are made, such as filets or tenderloin steaks. As you might guess, beef tenderloin meat is the tenderest and most flavorful kind, generally speaking.

You really don't need a recipe to cook good beef tenderloin--just follow your instincts, using your favorite preparation method as for any other kind of beef. One of the simplest ways is to rub it with seasonings such as garlic powder, salt and black pepper (the last being coarsely ground, preferably). Put the beef and a tablespoon of cooking oil in a pan on your stove top, browning the meat all over. Then put it in the oven and roast it for about half an hour at 460 degrees F or hotter, making sure to turn it occasionally.

Here's a more exact recipe if you don't care to wing it:

Ingredients

4 medium-sized beef tenderloin steaks

4 tablespoons of coarsely ground black pepper

2 gloves garlic, minced

2 tablespoons olive oil

1 teaspoon salt

Directions

1. Preheat oven to 450 degrees F.

2. Place steaks in a roasting pan. Rub steaks with minced garlic, salt and black pepper.

3. Place roasting pan in oven and cook on one side for 4 minutes. Flip steaks. Cook for 4 minutes more, or to desired state of doneness.

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

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