Introduction: Grilled Marinated Pork Tenderloin.

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Pork tenderloin is the swine equivalent to beef fillet mignon. It is tender and juicy. It is also a very lean cut. The only real fat is on the exterior and can be trimmed off. However trimming off the fat can lead to dry meat. When Grilling pork tenderloin it is on the grill for about 30 min. The fat helps keep the meat moist, and most of it is melted off by the time the cooking time is done.

Step 1: Gathering Your Ingredients.

¾ cup plain greek yogurt
½ cup lemon juice or juice of 1 lemon
2 cloves of garlic, chopped.
1 tbl fresh chopped basil
1 tbl fresh chopped chives
½ tbl fresh chopped rosemary
½ tbl fresh chopped thyme
½ tbl fresh chopped parsley
¼ cup olive oil (Oops forgot to put it in the picture)
1 pork tenderloin ( approx 1 lb.)

1 tenderloin will feed 2 -3 people. This recipe is large enough to cover 2 tenderloin.

Step 2: Preparing the Marinade.

Chop all your herbs. Use a knife or scissors, what ever your comfortable with. Measure our the yogurt into a container large enough to hold the pork tenderloin. You can use a ziplock bag instead of container if you prefer. Add lemon juice and herbs. Mix all ingredients together until smooth.

Step 3: Marinating the Meat.

Remove the pork tenderloin from the packaging. Wipe all moisture off with a paper towel. Place the tenderloin in the container. Ensure meat is well coated. Place the container in the fridge. Marinate pork tenderloin for minimum of 4 hrs or overnight. 

Step 4: Preparing the Grillht

Light the BBQ grill and let it heat on high for a few min. Make sure your grill has been cleaned. Coat the grill with a light layer of olive oil.

Step 5: Grilling the Meat

With the grill on high, sear all sides of the pork loin. Turn to low. Grill with the BBQ lid closed, turning meat often. With  meat thermometer check that proper meat wellness temperature is achieved (approx 35min). Do not overcook as pork dries quickly. My thermometer suggests 170 degrees internal temperature. However suggests internal temperature of 155°F - 160°F (68°C - 71°C).

another note from
A touch of pink is both safe and desirable, especially for loin cuts. The origin of concerns about 'undercooked' pork derives from Trichinosis, a disease caused by a parasite. Trichinosis is no longer a health issue, and as of January 2000, Trichinosis has been removed from national surveillance by the Public Health Agency of Canada. Besides, the microbe in question is destroyed at 137 degrees F (58 degrees C), well below the recommended 160 degrees F (71°C) internal cooking temperature.

Step 6: Finishing the Meat and Slicing.

Remove meat form the grill once desired temperature is reached. Allow the meat to ‘rest’, on a dish covered with foil, and redistribute inner juices for about 5- 10 min. Resting is an essencial part of the finishing steps. Omitting the rest phase will lead to meat that is dry in sections.
Slice pork tenderloin into medallions about ½ thick.  (1 tenderloin will feed 2 -3 people)

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