Grilled Pork Tenderloin

This is a master recipe for any grilled pork tenderloin. Variation in marinade, basting, and glazing is OK.

Ingredients

• 2 Pork tenderloins (1 lb each), marinated or not

• Basting oil - Use plain vegetable oil for marinated meat, or your choice of herb-flavored oil otherwise.

• Glazing sauce - your choice, e.g., Think Geek's Awesome Sauce

Preparation

Preheat grill on high heat for about 10 minutes

Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.

Season both sides of meat with salt and pepper. Drizzle both sides of meat with basting oil. (Too much oil will cause flare-ups on the grill).

Sear meat on grill on high heat, grill cover closed, until meat has changed color 1/4 way up from bottom, about 2 min per side. Brush seared meat with basting oil when you turn it.

Brush seared meat with oil. Turn grill to low heat on one burner only, move the meat away from burner for indirect heat, and close grill cover. Check meat in about 10 minutes and turn over.

Once the internal temperature of the meat reaches 145ºF, brush it with glazing sauce on both sides, and close grill. Cook until internal temperature reaches 150ºF.

Remove the meat from the grill and let rest for 5-10 minutes before slicing to serve.

•	2	Pork tenderloins (1 lb each), marinated or not
•		Basting oil - Use plain vegetable oil for marinated meat, or your choice of herb-flavored oil otherwise.
•		Glazing sauce - your choice, e.g., Think Geek's Awesome Sauce

	Preheat grill on high heat for about 10 minutes
	Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.
	Season both sides of meat with salt and pepper. Drizzle both sides of meat with basting oil. (Too much oil will cause flare-ups on the grill).
	Sear meat on grill on high heat, grill cover closed, until meat has changed color 1/4 way up from bottom, about 2 min per side. Brush seared meat with basting oil when you turn it.
	Brush seared meat with oil. Turn grill to low heat on one burner only, move the meat away from burner for indirect heat, and close grill cover. Check meat in about 10 minutes and turn over.
	Once the internal temperature of the meat reaches 145ºF, brush it with glazing sauce on both sides, and close grill. Cook until internal temperature reaches 150ºF.
	Remove the meat from the grill and let rest for 5-10 minutes before slicing to serve.