Grilling Season is Here

 As soon as the snow melts and the weather shows the slightest indication of warming up, I start pulling out my grilling recipes. Of course, here in Northeast Ohio, where it continued to snow into the month of April, my usual early-spring grilling routine was a bit delayed. 

But I promise, spring is going to arrive in Strongsville any day now.  Even if the temperatures don’t reflect it today, the daffodils popping up in my flower beds and the sound of songbirds in the backyard are sure signs of the season. It’s time to fire up the grill!

My family is kicking off this grilling season with a pork tenderloin recipe from Food Network star Alton Brown.  Marinated in a honey-citrus chipotle sauce, grilled to perfection and topped with a sprinkle of chopped fresh cilantro, this is the best grilled pork tenderloin I have ever tasted! 

Before preparing the recipe, it’s important to understand how to cook a pork tenderloin. Its small size, tenderness and lack of fat make the pork tenderloin ideal for grilling. However, those very qualities also make it susceptible to overcooking. Overcooking is easily the biggest mistake that people make when preparing this cut of meat. If you have one goal the next time that you make a pork tenderloin, please let it be this: The meat should be tender and juicy, not dry!

An instant-read thermometer is a must when cooking pork tenderloin. The National Pork Board suggests cooking to a final internal temperature of 160F degrees, which can be achieved by cooking to 155F degrees and removing the tenderloin from the oven or grill to rest for 10 minutes (the temperature will rise several degrees even after the meat is removed from the heat source).

You will notice that this recipe recommends that the meat be removed from the grill at 145 degrees. Most chefs prefer cooking or grilling pork to 145 or 150F degrees (it is perfectly safe at this temperature) and letting it rest for 5-10 minutes. If you're put off by pink pork, you may be inclined to cook your pork loin a little longer, but just know that 150 degrees will result in juicier pork. My suggestion for this recipe is to follow the cooking instructions exactly. If executed correctly, this tenderloin is perfection!

 Grilled Pork Tenderloin
Recipe courtesy Alton Brown, 2009 from Food Network and adapted by Krista Alm

Prep time: 20 minutes; cook time, 15 min.; serves four

Ingredients:

1 whole pork tenderloin, approximately 1 pound

1 lime, zest finely grated

1/4  cup freshly squeezed lime juice 

1/4 cup freshly squeezed graperfruit juice

1/4 cup honey 

1- 1/2 teaspoons kosher salt

1/2 teaspoon garlic powder
1 chipotle chile pepper in adobo sauce
1 teaspoon vegetable oil
chopped fresh cilantro leaves

Directions:
Trim the pork tenderloin of any excess fat and silver skin.

Place the lime zest, lime juice, grapefruit juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.

Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.

Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.

Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every few minutes, until the tenderloin reaches an internal temperature of 145 degrees F.

Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

Happy grilling, Strongsville!