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!
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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
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Wash your un-trimmed tenderloin (if you purchased a trimmed tenderloin, skip this).
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I trim my tenderloin with a small, sharp knife and cut all the excess fat off.
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Insert your injector into each quarter of the tenderloin, and inject your teriyaki sauce.
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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.
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I coat the top of the grate with olive oil (using a paper towel) to make sure my tenderloin doesn’t stick.
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Place your tenderloin onto the grill for around 35-40 minutes total.
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Flip your tenderloin around 15 minutes into cooking.
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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.
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I served my tenderloin with rice and some tasty asparagus. Give this one a try and you won’t be disappointed!