Grilled Pork Tenderloin

Method

1. Remove the silverskin

   Slide a thin knife under the silvery membrane and pull it off. It never softens and makes the tenderloin curl as it cooks.

2. Coat with mustard and rub

   Smear with mustard as a binder, then rub with the sugar, paprika, garlic, salt and pepper. The sugar helps it caramelise at the end.

3. Indirect to 55°C (135°F)

   On the cool side at 190°C (375°F), lid on, until the centre reads 55°C (135°F), around 18 minutes. Tenderloin is thin and cooks fast, so probe early.

4. Sear all sides

   Move it over the coals and roll it to colour all the way round, two to three minutes, to a final 65°C (145°F).

5. Rest and slice

   Rest 5 minutes, then slice into medallions. 65°C (145°F) leaves it faintly pink and juicy, which is correct for pork.

Notes worth knowing

• Do not confuse tenderloin with loin: tenderloin is the small finger of muscle, loin is the big roast. They cook differently.
• The sugar in the rub will catch over direct heat, so keep it moving during the sear.
• Tenderloin overcooks in a couple of minutes. A thermometer is not optional here.

Common questions

Is pink pork tenderloin safe?

Yes. Whole-muscle pork is safe at 65°C (145°F) with a three minute rest, which leaves a faint blush. The old advice to cook pork grey came from an era of trichinella that no longer applies to commercial pork.

Tenderloin or loin, which is which?

Tenderloin is small, thin and quick-cooking. Loin is a large roast and needs longer, gentler cooking. This recipe is for the tenderloin.