Pork tenderloin is one of those versatile cuts that lends itself to a variety of rubs and marinades. If you buy the smaller variety that come 2 or 4 to a package (visit your local warehouse store) you can cook up a batch with enough flavors to please just about everybody in the family. Serve them plain or with BBQ sauce, fruit jams/jellies, or fresh cranberry sauce. They are also excellent leftovers for sandwiches.
The best way to cook pork tenderloin is to smoke it, but if you are in a hurry (relatively speaking), you can also cook it indirectly at higher temperatures. Avoid ruining it by cooking it directly over the coals. As with most pork dishes, cooking it directly over the coals dries it out and burns the outside to a crisp without getting the inside to a decent temperature.
Smaller tenderloins (like those in the picture) cook up pretty quick using the indirect method. These took about 40 minutes on a grill that was crammed with other stuff, but it isn’t unusual for them to be ready to eat after 30 minutes if they are on the grill by themselves. The front two were plain, and the back two were rolled in rib rub prior to cooking.
- Teriyaki marinade
- Mango-peach marinade