What’s Playing in the Kitchen:
This summer we’ve been serving a lot of pork tenderloin on our dinner rides. For years I overcooked pork. I mean, I went medieval on that stuff, almost as aggressive with it as that final scene in Terminator when the gas truck explodes… and for the same reasons. I wanted that stuff done, and everything along with it done. I had a neurotic fear of under-cooked pork.
You’d think that a person would just decide NOT to eat pork, right? It’s just that I’d had it cooked correctly, and it was wonderful, and not near as black as the stuff I’d cooked. Instead of a puck-like, tooth-breaking “texture” it was tender, juicy. If my pork tenderloin seemed juicy it was probably leftover water from dousing it after I’d torched it.
So, here’s how I’ve been grilling perfect (not black) pork tenderloin. It’s called the “7-6-5” method.
- Turn your grill on high and get it hot — about 10 minutes.
- Put your tenderloin on the grill and close the lid. Leave for 7 minutes.
- After 7 minutes, flip the tenderloin to the other side, close the lid. Let cook for 6 minutes.
- After 6 minutes, turn off the heat, leave covered for 5 minutes.
That’s all there is to it. Then just take it off the grill and let it rest for a few minutes before serving.
I serve it with some mango chutney, Riesling, herbed spuds, and salad.