Succulent grilled pork tenderloin with dry sauce for rubbing and mopping

I was so scared the first time I grilled a pork tenderloin. I was so afraid of having overcooked it and it would be as dry and woody as sawdust as if I had the unpleasant experience of eating in some restaurants and barbecues. The thing with pork is that you really don't need to cook it until it's white all the way through. If you do, you've overcooked it and you might as well nail it to the bottom of your shoes. It should still be pink in the middle and the juices are clear. It will not make you sick and you will not get trichinosis. Since the laws became strict on what was allowed to feed pigs, no cases of trichinosis have been reported in commercial pigs for more than 50 years. There are a few cases reported each year, less than a dozen, of people who raise their own pigs and feed them on undercooked meat that contained the larvae, and of hunters who eat wild game who in turn ate something that they killed that contained it. You can get it in underdeveloped third world countries that don't have developed country laws. So be careful when traveling. But for the United States, Canada, Europe, etc., that's for sure. Ok, trichinosis lesson over. And if you still prefer yours to be more cooked, just add 5 to 10 minutes to the cooking time, but I really don't want you to. šŸ˜‰ The ā€œover-cooksā€ have no idea what is missing! Upscale restaurants prepare it that way, and in fact most restaurants also cook it that way now. Even the health card has significantly reduced the internal temperature, which is still a bit high, but at least it's better. It comes out moist, tender, juicy and succulent. Just like a prime rib! Yes, this tender! And it should, because it really equates to the tenderloin. Only MUCH cheaper. And you normally get two fillets per pack! Now you see why I was nervous about toasting them. But don't be. It was so easy, it was one of the easiest things I have already wire rack!


Yes, it was "beer: 30" at my house! I always like to have a few beers while I'm toasting! It's so relaxing and it makes grilling a lot more fun and enjoyable when I'm not worried. These fillets start with a dry rub in which I like to marinate them overnight, then end with a "mop sauce". The best of both worlds! The only thing about dry rub that you need to adjust to your taste is rosemary. Rosemary is a very powerful herb and goes a bit far. And I seem to be more sensitive to his taste than my husband. My recipe requires 2 Tbl. crushed, but next time I'm going to cut it down a bit, maybe even in half. My husband just likes it that way, however, so use your own judgment on what you prefer. One thing is sure, use crushed rosemary rather than these long, pointed leaves like needles if you are like me and do not prefer to impale the roof of your mouth with them. šŸ˜‰ Grilled fresh pineapple goes great with this if you want to add this in the last 5-10 minutes of cooking. * The pork should rest, so you can throw the pineapple on the grill after the pork is cooked and remove it if you wish. I didn't add anything to the pineapple because its natural flavor is too good to be masked. I just oiled the grates before placing them on the grill to make sure they didn't stick. Heaven on a plate !!


So go ahead, enjoy it and don't be afraid! Grilling has nothing to fear. Think of it as a stove and an outdoor oven all in one, except a larger one with more space to play! I know there is also a grill diva just waiting inside you to create a spectacular meal for your family and friends outdoors! Enjoy it and I hope this recipe will soon arrive in your garden! Itā€™s really wonderful!



4 people


1/4 cup smoked sweet paprika

2 Tbl. dried thyme

1-2 Tbl. crushed rosemary

2 Tbl. garlic powder (not under garlic salt!)

1/2 tsp. coarsely ground black pepper

1/2 tsp. Nutmeg

1/4 tsp. Cayenne


1 cup ketchup

1/3 cup honey

1/4 cup Dole Pineapple Orange juice or apple juice

2 Tbl. cider vinegar

1/2 tsp. soy sauce (* I used regularly – not low in sodium – because I don't add any other salt)


2 pork tenderloins (* usually a packet has 2), 2 1/2 – 3 lbs.

1/2 cup dry rub

1 cup – most or all of the mop sauce, start with 1 cup and use more to taste


In a small bowl, combine the dry ingredients and set aside. Cut off any excess pork fat and remove any tendons (the hard fibrous tissue). Cover the pork tenderloins on all sides with a dry rub and refrigerate overnight or for at least 8 hours. (* I coated them each on 2 separate sheets of plastic wrap and sealed them, placed them in a 9 Ɨ 11 baking dish and marinated them overnight.)

In a small bowl, combine the ingredients for the mop sauce. Heat in the microwave until it is hot to melt the honey. Mix well, put outside by the grill. Preheat the gas grill 5 minutes before cooking. Place the pork tenderloins on the hot grill (medium-high) with tongs. Close the lid and grill the pork for 5 minutes, turn and grill for another 5 minutes. Turn and sprinkle abundantly with the mop sauce, close the lid and grill for 5 minutes. Turn over, sprinkle again and close the lid for another 5 minutes. (* Total cooking time is 20 minutes.) Remove to a sun-heated baking dish, cover and let stand 5 minutes. Remove to a cutting board and slice to serve.

* The extra dry sauce for rubbing and mopping is also wonderful on chicken, wings and fish!

** If you don't care about rosemary at all, McCormick's Sweet & Smokey Dry Rub works extremely well for this and goes perfectly with mop sauce.

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