Are you looking for a delicious and easy-to-make meal that will impress your family and friends?
Look no further than Smithfield pork tenderloin! Whether you’re a seasoned grill master or a beginner, grilling this marinated pork tenderloin is a breeze.
In this article, we’ll walk you through the steps to achieve a juicy and flavorful pork tenderloin every time. Plus, we’ll share some tips and tricks to take your grilling game to the next level.
So fire up the grill and get ready to impress with this mouth-watering dish!
How To Grill Smithfield Pork Tenderloin?
Grilling Smithfield pork tenderloin is a simple process that can be done in just a few easy steps.
First, preheat your grill to about 300-350°F. If your grill doesn’t get that hot, you may need to turn on an extra burner.
Next, place the Smithfield Marinated Fresh Pork Loin Filet over the direct heat to sear it on both sides. This will give it a nice crust and seal in the juices.
Once it’s seared, move the tenderloin to the section with no flame underneath. Cover the grill and cook until the meat registers 145°F on an instant-read thermometer. This should take about 20 minutes per pound of meat.
When the pork tenderloin is done, remove it from the grill and let it rest for at least 10-15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a juicy and tender pork tenderloin every time.
Choosing The Right Cut Of Smithfield Pork Tenderloin
When choosing the right cut of Smithfield pork tenderloin for grilling, it is important to consider the size and marination of the meat. Smithfield offers a variety of marinated fresh pork loin filets that are perfect for grilling, such as Garlic & Herb, Teriyaki, and Mesquite.
It is also important to consider the size of the tenderloin. A larger tenderloin may take longer to cook and require more attention on the grill. It is recommended to choose a tenderloin that is around 1-2 pounds in weight for optimal grilling results.
When selecting your Smithfield pork tenderloin, make sure to check the expiration date and ensure that the meat is fresh and not discolored. It is also important to properly store the meat in the refrigerator until ready to grill.
Preparing The Pork Tenderloin For Grilling
Before grilling your Smithfield pork tenderloin, it’s important to properly prepare it. Here are the steps to follow:
1. Trim the tenderloin: Remove any excess fat and the silver skin from the pork tenderloin. This will help the meat cook evenly and prevent it from becoming tough.
2. Optional brine: If you want to add extra flavor and moisture to your pork tenderloin, you can brine it before grilling. To do this, mix 4 cups of water with 4 tablespoons of salt in a food-storage plastic bag. Add 2-4 tablespoons of sugar if desired. Place the pork tenderloin in the brine and refrigerate for 1-2 hours. When done with the brine, remove the pork from the brine, rinse it under running water, and pat it dry.
3. Season the pork: Rub the pork tenderloin all over with extra virgin olive oil and season it with your desired seasonings. Salt and black pepper are always a good choice, but you can also use other seasonings such as garlic powder, paprika, or cumin.
4. Preheat the grill: Preheat your grill to about 300-350°F. Make sure to clean and oil the grates well before cooking.
5. Sear the pork: Place the pork tenderloin over direct heat on the grill and sear it on both sides for a few minutes until it has a nice crust.
6. Move to indirect heat: Once the pork is seared, move it to the section of the grill with no flame underneath. Cover the grill and cook until the meat registers 145°F on an instant-read thermometer. This should take about 20 minutes per pound of meat.
7. Rest before slicing: When the pork tenderloin is done, remove it from the grill and let it rest for at least 10-15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a juicy and tender pork tenderloin every time.
By following these steps, you can prepare and grill a delicious Smithfield pork tenderloin that is sure to impress your family and friends!
Marinating The Pork Tenderloin For Maximum Flavor
Marinating your Smithfield pork tenderloin is a crucial step in ensuring maximum flavor and tenderness. While the recipe above suggests marinating for at least one hour, it’s recommended to marinate the meat for a longer period of time to really let the flavors penetrate the meat.
To make the marinade, whisk together honey, Dijon mustard, soy sauce, garlic, rosemary, thyme, and finely minced or grated fresh ginger. Season the pork on all sides with salt and pepper before placing it in a large Ziploc freezer bag or dish with half of the marinade. Reserve the other half of the marinade for later.
For maximum flavor, marinate your pork tenderloin for at least 6-8 hours. This will allow the marinade to fully penetrate the meat and infuse it with sweet and savory flavors. When you’re ready to grill, remove the pork from the marinade and discard any excess marinade.
Follow the grilling instructions above for a perfectly cooked and flavorful Smithfield pork tenderloin. And don’t forget to serve with the reserved marinade for an extra burst of flavor!
Setting Up The Grill For Perfect Grilling
Before you start grilling your Smithfield pork tenderloin, it’s important to set up the grill for perfect grilling. Here are some tips to follow:
1. Choose the Right Grill: You can use either a gas or charcoal grill to cook your Smithfield pork tenderloin. Gas grills are easier to use, but charcoal grills give a smokier flavor to the meat.
2. Clean the Grill: Make sure your grill is clean before you start cooking. Remove any old charcoal, ash, and grease from previous meals. Ashes can block air circulation, which is essential for a fire to burn. Grease can cause flare-ups, which can burn your meat.
3. Preheat the Grill: Preheat your grill to about 300-350°F before you start cooking. This will ensure that your pork tenderloin cooks evenly and doesn’t stick to the grill.
4. Use Direct and Indirect Heat: Set up your grill for direct and indirect heat. Place a small aluminum tray in the center of the lower grill grate and then carefully pour the coals around the tray in a ring. The food sits on the top grill grate in the center and the heat circulates around it, like an oven. Cover for best results.
5. Sear the Meat: Once your grill is preheated, place the Smithfield Marinated Fresh Pork Loin Filet over direct heat to sear it on both sides. This will give it a nice crust and seal in the juices.
6. Move to Indirect Heat: Once it’s seared, move the tenderloin to the section with no flame underneath. This will allow it to cook slowly and evenly without burning.
7. Use a Meat Thermometer: Use an instant-read meat thermometer to check the internal temperature of your pork tenderloin. Cook until it registers 145°F on an instant-read thermometer. This should take about 20 minutes per pound of meat.
By following these simple steps, you can set up your grill for perfect grilling and enjoy a delicious Smithfield pork tenderloin every time!
Grilling The Smithfield Pork Tenderloin To Perfection
If you want to achieve the perfect grilled Smithfield pork tenderloin, there are a few things to keep in mind. First, it’s important to properly prepare the tenderloin before grilling. This means removing any connective tissue or fat from the surface of the meat.
Next, you’ll want to rub the tenderloin with a spice mixture to add flavor. A simple combination of sugar, salt, smoked paprika, onion powder, and garlic powder will do the trick. Pat the rub onto the surface of the tenderloin and let it sit for at least an hour or up to overnight.
When you’re ready to grill, preheat your grill to about 300-350°F. Place the tenderloin over direct heat to sear it on both sides, then move it to the section with no flame underneath. Cover the grill and continue cooking until the meat reaches an internal temperature of 145°F on an instant-read thermometer. This should take about 20 minutes per pound of meat.
It’s important to keep an eye on the tenderloin while it’s cooking and adjust the heat as needed to prevent charring or burning. If you notice that one side is cooking faster than the other, rotate the meat to ensure even cooking.
Once the pork tenderloin is done, remove it from the grill and let it rest for at least 10-15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a juicy and tender pork tenderloin every time.
Resting And Slicing The Pork Tenderloin For Serving
Resting and slicing the pork tenderloin correctly is crucial for serving a delicious and juicy meal. After removing the tenderloin from the grill, it’s important to let it rest for at least 10-15 minutes before slicing. This resting period allows the meat fibers to relax and reabsorb the juices that were squeezed out during cooking.
If you cut into the pork too soon, the juices will leak out onto your cutting board, resulting in a dry and tough pork tenderloin. The larger the piece of meat, the longer it needs to rest. In addition to size, the oven temperature used to cook the meat also affects the resting time.
For example, if you’re cooking a high-temperature roast, such as a pork tenderloin, you’ll need to let it rest for a longer period compared to a low and slow roast. The muscle fibers around the perimeter of high-temperature roasts are much more contracted and need more time to relax and reabsorb juices.
When it’s time to slice the pork tenderloin, make sure to cut against the grain. This means slicing perpendicular to the direction of the muscle fibers. Cutting against the grain will result in more tender and easier-to-chew slices.