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A few months back I showed y'all how I prepare steak tenderloin, and today I want to show you how I do it with pork. I really like pork, even though I don't eat it nearly as often as I do steak. It's a bit more affordable, so when you're cooking for a big group you can give them something delicious without breaking the bank!
Keep on reading to see how my pork tenderloin turned out!
Like my steak tenderloin, I always make sure to inject my pork tenderloin with Lawry’s Teriyaki sauce. It really keeps the meat moist, and the flavor is the best I’ve found.
Ingredients: 2 Pork Tenderloins, 1 Bottle Lawry’s Teriyaki sauce, Olive oil (for grill)
Tools: meat injector, paper towels, Butcher Knife, Grill Fork, Small cutting knife
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Wash your un-trimmed tenderloin (if you purchased a trimmed tenderloin, skip this).
I trim my tenderloin with a small, sharp knife and cut all the excess fat off.
Insert your injector into each quarter of the tenderloin, and inject your teriyaki sauce.
There will most likely be excess on the top, and that’s okay. You can add any teriyaki left over to the top of the tenderloins.
I coat the top of the grate with olive oil (using a paper towel) to make sure my tenderloin doesn’t stick.
Place your tenderloin onto the grill for around 35-40 minutes total.
Flip your tenderloin around 15 minutes into cooking.
At around 25 minutes, when both sides have been evenly cooked, cut into your tenderloin and let the individual pieces cook for another 5-10 minutes.
I served my tenderloin with rice and some tasty asparagus. Give this one a try and you won’t be disappointed!
