Family Chow Hall

Grilled Lemon Pepper Pork Tenderloin

May 30th, 2006

Mmmm… Mmmm… With just a little planning, it’s easy to make a delicious and tender grilled pork tenderloin.

Alright, by its name, we know that pork tenderloin is supposed to be tender. How many times, though, have you made it and it was most defintely NOT tender? I know for me it’s been plenty. In the past, I have heard a lot of comments like, “Good pork, Mom, pass the gravy,” and “Do we have any more potatoes?” or “Didn’t you make gravy to go with this?”

It’s so easy to overcook pork - you know it must be thoroughly cooked, but it seems like a minute too long can toughen and dry out the best cut of pork.

A solution is finally here. (Actually, it’s been here for a long time, this is just the first time I’ve implemented it.)

…BRINING…

Yes, brining. Soaking the pork in a solution of salt water for a few hours before cooking it.

Now, I had to do a little research to answer a couple of questions —

There are differing opinions to both of these question and I would say that there must not be a steadfast rule for either, or else I doubt I would have gotten it right on the first try. This is what I did:

I’m sure that you can brine your pork tenderloin before doing almost anything at all with it, so if you have a favorite recipe, try brining and then using that trusted method. Below you will find the ‘recipe’ that I used last night:

Grilled Lemon Pepper Pork Tenderloin

2 pork tenderloins (they usually come in packages of two)
6 c. water
3 T. salt
1-2 t. Lemon Pepper

Begin by dissolving the salt in the water. Remove the pork from the package and submerge it in the salt water. Refrigerate for 6 hours, give or take a few. Heat your grill to medium-low heat. Now pull the pork out of the brine and pat dry with paper towels. Sprinkle with lemon pepper - no need to salt it! Grill 10 - 15 minutes, turn. Grill another 10-15 minutes. Use a knife to cut into the thickest part and check. There should not be any pink in the center at all. Mine took exactly 30 minutes. Slice into fairly thick slabs and chow down.

Last night this fed 7 kids and 3 adults, but I think we all would have eaten a little more. I’ll say it would serve 6 - 8 happily. I served it with a spinach-almond salad, sweet potatoes, and applesauce for the littler kids.

Entry Filed under: Recipes, Supper, pork