![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!](http://www.bassmaster.com/wp-content/uploads/2015/07/bigshowbigeats-logo_0.jpg)
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 Lawryâs Teriyaki sauce. It really keeps the meat moist, and the flavor is the best Iâve found.
Ingredients: 2 Pork Tenderloins, 1 Bottle Lawryâs 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](http://www.bassmaster.com/wp-content/uploads/2015/07/bigshow1.jpg)
Ingredients: 2 Pork Tenderloins, 1 Bottle Lawryâs 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).](http://www.bassmaster.com/wp-content/uploads/2015/07/bigshow2.jpg)
![I trim my tenderloin with a small, sharp knife and cut all the excess fat off.](http://www.bassmaster.com/wp-content/uploads/2015/07/bigshow3.jpg)
![Insert your injector into each quarter of the tenderloin, and inject your teriyaki sauce.](http://www.bassmaster.com/wp-content/uploads/2015/07/bigshow4.jpg)
![](http://www.bassmaster.com/wp-content/uploads/2015/07/bigshow5.jpg)
![](http://www.bassmaster.com/wp-content/uploads/2015/07/bigshow6.jpg)
![There will most likely be excess on the top, and thatâs okay. You can add any teriyaki left over to the top of the tenderloins.](http://www.bassmaster.com/wp-content/uploads/2015/07/bigshow7.jpg)
![I coat the top of the grate with olive oil (using a paper towel) to make sure my tenderloin doesnât stick.](http://www.bassmaster.com/wp-content/uploads/2015/07/bigshow8.jpg)
![](http://www.bassmaster.com/wp-content/uploads/2015/07/bigshow9.jpg)
![Place your tenderloin onto the grill for around 35-40 minutes total.](http://www.bassmaster.com/wp-content/uploads/2015/07/bigshow10.jpg)
![](http://www.bassmaster.com/wp-content/uploads/2015/07/bigshow11.jpg)
![Flip your tenderloin around 15 minutes into cooking.](http://www.bassmaster.com/wp-content/uploads/2015/07/bigshow12.jpg)
![](http://www.bassmaster.com/wp-content/uploads/2015/07/bigshow13.jpg)
![](http://www.bassmaster.com/wp-content/uploads/2015/07/bigshow14.jpg)
![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.](http://www.bassmaster.com/wp-content/uploads/2015/07/bigshow15.jpg)
![](http://www.bassmaster.com/wp-content/uploads/2015/07/bigshow16.jpg)
![](http://www.bassmaster.com/wp-content/uploads/2015/07/bigshow17.jpg)
![I served my tenderloin with rice and some tasty asparagus. Give this one a try and you wonât be disappointed!](http://www.bassmaster.com/wp-content/uploads/2015/07/bigshow18.jpg)