Barbecued pork an excellent meal during any season.
Pork tenderloin makes an excellent meat for the grill due to its tender, succulent texture and the range of flavors that can accompany it, allowing the host to use the same meat to create a variety of meals over the barbecue season. Pork is best seasoned with a sweet and savory combination such as a marinade of mustard and honey, or a sweet and sour barbecue sauce. If marinades have become tiresome, the pork can be flavored with salt, pepper and sage before placing over the heat.
Instructions
1. Preheat the grill to 350 degrees. If you are using charcoal, wait until the briquettes have whitened before placing the meat on the grill.
2. Brush the grill with olive or vegetable oil to prevent the meat from sticking.
3. Place the tenderloin onto the middle of the barbecue and set a timer for 10 minutes. For a 1 lb. cut or smaller, cut the time down to seven minutes. Some cooks like to cover the grill to allow for a roasting effect, although this is a personal preference. Covering the grill will trap the heat and cuts down the cooking time slightly, but other cooks enjoy frequently basting the pork without having to open and shut the lid.
4. Turn the tenderloin after 10 minutes. Do not use a fork or knife to turn the pork; this releases the juices that keep the meat tender. Use tongs and turn gently so as not to puncture the skin.
5. Barbecue for 10 more minutes and check the temperature of the roast. Pork must be cooked to an internal temperature of 160 degrees in order to be eaten safely. Insert the temperature probe into the thickest part of the tenderloin to read the temperature.
6. Continue to turn the pork every couple of minutes after the initial 20 minutes to allow even cooking until the meat comes up to temperature. Again, do this fairly gently so as not to release the juices.
7. Pull the tenderloin off the barbecue when it has reached 160 degrees and place on a platter to rest. Lightly cover with a piece of foil and allow the meat to rest for at least 10 minutes before carving. This allows the juices to redistribute through the tenderloin, making a moist, tender meal.
8. Slice into 1- to 2-inch medallions and serve.
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