I’ve made this four times now.
I’m sure you have all prepared pork tenderloin some way. We prefer pork tenderloin over a pork loin roast because it is so juicy and tender and quick to cook.
One of the easiest ways I have prepared it is to cut into about 1 1/2″ pieces, wrap with bacon, marinade and throw on a grill for a quick cook. But after trying this recipe when were in Austin for Thomas’ birth, I don’t think I will ever do pork tenderloin any other way. Since that weekend, I have made this 3 other times.
Cook’s Illustrated gave three versions of the marinade. I have tried two, this one and the orange garlic lime. I like them both and I will give you the orange marinade at the end of this post.
I don’t know if you have ever bought a Cook’s Illustrated magazine but if you haven’t you should. They try and try a recipe until they get it just right and they focus a lot on the techniques of cooking which makes it easier to cook great food with their detailed instructions. The paper copy of the magazine always has black and white sketches of the foods but my digital copy on my iPad starts black and white it it slowly changes to a beautiful colored photograph of the food they have just prepared.
According to CI the shape of the pork tenderloin does have much surface area for browning. Pounding the meat into a flat steaks gives more surfaces for the meat to touch the grill leave more flavor into every bite.
I hope you will try this recipe and if you have a favorite pork tenderloin recipe, please leave in “comment” section at the bottom of the post. That’s below the three little pictures at bottom.