Pork tenderloin, often mistaken for pork loin, is a lean, flavorful cut of meat that’s perfect for grilling. It’s quick to cook, versatile, and when prepared correctly, incredibly tender and juicy. While there are countless ways to grill this cut, taking inspiration from culinary maestro Alton Brown can elevate your grilling game to a whole new level. This guide dives deep into Alton Brown’s approach to grilling pork tenderloin, providing a comprehensive breakdown of the techniques, tips, and tricks you need to achieve pork perfection.
Understanding the Pork Tenderloin
Before we fire up the grill, it’s crucial to understand what we’re working with. The pork tenderloin is a long, narrow muscle located along the backbone of the pig. It’s naturally very lean, which means it can easily dry out if overcooked. This is why precise cooking and proper moisture management are essential.
It’s important to distinguish pork tenderloin from pork loin. Pork loin is a much larger, wider cut of meat, often sold as a roast. While both can be grilled, they require different cooking times and techniques. We’re focusing specifically on the more delicate pork tenderloin here.
Choosing the Right Tenderloin
Selecting a high-quality pork tenderloin is the first step to grilling success. Look for tenderloins that are pink in color and firm to the touch. Avoid any that look pale, gray, or have an off-putting odor. The tenderloin should be relatively uniform in thickness, as this will ensure even cooking.
Whenever possible, opt for tenderloins that haven’t been pre-marinated or injected with solutions. These pre-treated tenderloins often contain excessive sodium and artificial flavors that can mask the natural taste of the pork. Starting with a natural, high-quality tenderloin allows you to control the flavor profile and ensure the best possible result.
Preparing the Tenderloin
Once you’ve selected your tenderloin, it’s time to prep it for grilling. This involves trimming any silver skin, which is a thin membrane that can become tough and chewy when cooked. Use a sharp knife to carefully slide under the silver skin and remove it.
Next, pat the tenderloin dry with paper towels. This will help it develop a nice crust on the grill. Now it’s time for the most important step: seasoning.
Alton Brown’s Approach: Brining and Seasoning
Alton Brown is a staunch advocate for brining pork, and for good reason. Brining is the process of soaking meat in a saltwater solution, which helps to retain moisture and improve flavor. This is especially beneficial for lean cuts like pork tenderloin.
The Brine: Salt, Sugar, and Aromatics
Alton Brown’s brine typically includes salt, sugar, and various aromatics like garlic, peppercorns, and bay leaves. The salt helps to denature the proteins in the meat, allowing it to absorb more moisture. The sugar balances the saltiness and adds a subtle sweetness. The aromatics infuse the pork with a deeper, more complex flavor.
A basic brine recipe for pork tenderloin might look something like this:
- 4 cups water
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 cloves garlic, crushed
- 1 teaspoon black peppercorns
- 1 bay leaf
Combine all the ingredients in a saucepan and bring to a simmer, stirring until the salt and sugar are dissolved. Let the brine cool completely before adding the pork tenderloin. Submerge the tenderloin in the brine and refrigerate for at least 2 hours, but no more than 4 hours.
Brining for too long can result in overly salty pork. The ideal brining time is between 2 and 4 hours. This allows the pork to absorb enough moisture and flavor without becoming too salty. After brining, rinse the tenderloin thoroughly with cold water and pat it dry.
Seasoning Beyond the Brine
While the brine adds a significant amount of flavor, it’s still important to season the pork tenderloin before grilling. Alton Brown often uses a simple rub consisting of salt, pepper, garlic powder, and paprika. You can customize the rub to your liking, adding other spices like chili powder, cumin, or onion powder.
Apply the rub generously to all sides of the tenderloin, pressing it into the meat to ensure it adheres well. Let the seasoned tenderloin sit at room temperature for about 30 minutes before grilling. This allows the meat to relax and cook more evenly.
Grilling Techniques: Achieving the Perfect Sear and Internal Temperature
The key to grilling a perfect pork tenderloin is to achieve a nice sear on the outside while maintaining a juicy, tender interior. Alton Brown often advocates for a two-zone grilling method, which involves creating a hot side and a cool side on the grill.
Two-Zone Grilling: Hot and Cool
Two-zone grilling allows you to control the cooking process more precisely. The hot side is used to sear the tenderloin, creating a flavorful crust. The cool side is used to finish cooking the tenderloin to the desired internal temperature without burning the outside.
To set up a two-zone grill, arrange the coals or burners on one side of the grill, leaving the other side empty. Preheat the grill to medium-high heat (around 400-450°F). Place the seasoned pork tenderloin on the hot side of the grill and sear for 2-3 minutes per side, until nicely browned.
Once the tenderloin is seared, move it to the cool side of the grill. Close the lid and let it cook until it reaches an internal temperature of 145°F (63°C). Use a reliable meat thermometer to monitor the temperature.
Controlling the Heat
Maintaining the correct grill temperature is crucial for grilling a perfect pork tenderloin. If the grill is too hot, the outside of the tenderloin will burn before the inside is cooked through. If the grill is too cool, the tenderloin will take too long to cook and may dry out.
Adjust the heat by adjusting the vents on a charcoal grill or the burners on a gas grill. Aim for a consistent temperature of around 400-450°F on the hot side of the grill.
Using a Meat Thermometer
A meat thermometer is an indispensable tool for grilling pork tenderloin. It’s the only way to accurately determine the internal temperature of the meat. Insert the thermometer into the thickest part of the tenderloin, being careful not to touch any bone.
The National Pork Board recommends cooking pork tenderloin to an internal temperature of 145°F (63°C), followed by a 3-minute rest. This ensures that the pork is safe to eat while remaining juicy and tender.
Resting the Pork Tenderloin
Once the pork tenderloin reaches 145°F (63°C), remove it from the grill and let it rest for at least 10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Tent the tenderloin loosely with foil to keep it warm while it rests.
Slicing and Serving: The Final Touches
After the pork tenderloin has rested, it’s time to slice and serve. Use a sharp knife to slice the tenderloin against the grain. This will shorten the muscle fibers, making the pork even more tender.
Slice the tenderloin into 1/2-inch thick medallions and arrange them on a serving platter. Garnish with fresh herbs like parsley or cilantro. Serve immediately and enjoy!
Serving Suggestions
Pork tenderloin is a versatile protein that pairs well with a variety of sides. Consider serving it with roasted vegetables, mashed potatoes, rice pilaf, or a fresh salad. You can also top the tenderloin with a flavorful sauce, such as a fruit chutney, a balsamic glaze, or a creamy mustard sauce.
Sauces to Complement Your Pork
Experiment with different sauces to find your favorite pairing. A classic apple chutney provides a sweet and tangy contrast to the savory pork. A balsamic glaze adds a touch of elegance and acidity. A creamy mustard sauce offers a rich and flavorful complement.
Pork tenderloin is a delicious and easy-to-grill protein that’s perfect for any occasion. By following Alton Brown’s techniques and tips, you can achieve pork perfection every time. Remember to brine the tenderloin for optimal moisture and flavor, use a two-zone grilling method for even cooking, and always use a meat thermometer to ensure the pork reaches the correct internal temperature. With a little practice, you’ll be grilling pork tenderloin like a pro in no time.
What is the ideal internal temperature for grilled pork tenderloin, according to Alton Brown?
The ideal internal temperature for grilled pork tenderloin, as advocated by Alton Brown, is 145°F (63°C). This temperature ensures the pork is cooked through while remaining juicy and tender. Using a reliable meat thermometer is crucial to accurately gauge the internal temperature and avoid overcooking, which can result in a dry and less flavorful product.
It’s important to remember that the internal temperature will continue to rise slightly even after the tenderloin is removed from the grill, a process known as carryover cooking. Therefore, removing the pork from the grill when it reaches approximately 140°F (60°C) allows the residual heat to bring it to the perfect 145°F (63°C) during the resting period, ensuring optimal juiciness and tenderness.
What is Alton Brown’s preferred method for prepping pork tenderloin before grilling?
Alton Brown emphasizes trimming the silver skin from the pork tenderloin as a crucial first step. Silver skin is a thin, membrane-like layer of connective tissue that can become tough and chewy when cooked. Removing it ensures a more pleasant texture and allows the marinade or rub to penetrate the meat more effectively.
Beyond trimming, Brown advocates for a simple yet effective marinade or dry rub to enhance the flavor of the pork. He typically favors using readily available ingredients like garlic, herbs, spices, and a bit of acid (like lemon juice or vinegar) to tenderize and infuse the pork with flavor. The specific combination will depend on the desired flavor profile.
What type of grill setup does Alton Brown recommend for cooking pork tenderloin?
Alton Brown advocates for a two-zone grilling setup when cooking pork tenderloin. This involves creating a hot zone for searing and a cooler zone for gentle cooking. This approach allows you to quickly develop a flavorful crust on the exterior of the tenderloin while ensuring the inside cooks evenly without becoming overcooked or dry.
The two-zone setup is achieved by arranging the heat source (charcoal or gas burners) on only one side of the grill. This creates a direct heat zone for searing and an indirect heat zone for slower, more controlled cooking. The pork tenderloin is typically seared over the direct heat first, then moved to the indirect heat to finish cooking to the desired internal temperature.
How long should I rest a grilled pork tenderloin, according to Alton Brown?
Alton Brown firmly believes in resting the grilled pork tenderloin for at least 10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Skipping this step can lead to the juices running out when the pork is sliced, leaving it drier.
The resting period is crucial because the heat from grilling causes the muscle fibers to contract and squeeze out moisture. Allowing the pork to rest gives the muscle fibers time to relax and reabsorb the juices, ensuring each slice is moist and succulent. Covering the pork loosely with foil during the resting period helps to retain heat without steaming the crust.
What kind of wood chips, if any, does Alton Brown recommend for smoking pork tenderloin on a grill?
While Alton Brown’s primary method focuses on grilling pork tenderloin without heavy smoking, he might suggest using mild fruitwoods if smoke flavor is desired. Apple, cherry, or pecan wood chips are generally recommended as they impart a subtle sweetness that complements the flavor of pork without overpowering it.
To use wood chips, they should be soaked in water for at least 30 minutes before placing them on the grill. This prevents them from burning too quickly and encourages them to smolder, producing a consistent and flavorful smoke. The soaked wood chips can be placed directly on the coals in a charcoal grill or in a smoker box on a gas grill.
What is Alton Brown’s advice for achieving a good sear on pork tenderloin?
Alton Brown emphasizes the importance of a dry surface for achieving a good sear on pork tenderloin. Patting the tenderloin dry with paper towels before grilling removes excess moisture, allowing the surface to brown more effectively. Moisture turns to steam, which inhibits browning and prevents the formation of a flavorful crust.
He also stresses the necessity of a hot grill for proper searing. The high heat is essential for creating the Maillard reaction, a chemical process that produces hundreds of flavor compounds and the desirable browned crust. Ensure the direct heat zone of your grill is sufficiently hot before placing the pork tenderloin on it to ensure a quick and efficient sear.
What are some of Alton Brown’s suggestions for serving grilled pork tenderloin?
Alton Brown typically suggests slicing the grilled pork tenderloin against the grain after it has rested. This shortens the muscle fibers, making the pork easier to chew and more tender. Slicing against the grain is a crucial step in maximizing the eating experience.
As for serving accompaniments, Brown often favors simple yet flavorful sides that complement the richness of the pork. Roasted vegetables, a fresh salad, or a light sauce can enhance the overall meal. He often advocates for using fresh, seasonal ingredients to create a balanced and delicious dining experience.