Pork tenderloin, a favorite meat to prepare, is versatile, healthy and delicious. It’s also a good value, often purchased with two or three tenderloins per pack. Try to buy natural tenderloin that has not been “enhanced” with any solution. Reverse-searing the meat, as done in this recipe, cooks thoroughly and evenly, without drying out the meat, and creates a delicious crust. Your patience with this method will be rewarded with a juicy, tender finished product.
YIELD: 6–9 SERVINGS • COOK TIME: 25 MINUTES
RUB
1 tbsp (18 g) kosher salt
½ tbsp (3 g) rubbed sage
1 tbsp (3 g) dried rosemary, crushed using your fingers
1 tbsp (3 g) dried thyme
1 tsp ground black pepper
¼ cup (60 ml) regular olive oil (not extra-virgin)
MEAT
2–3 all-natural pork tenderloins, about 1 lb (454 g) each (Each tenderloin should serve 2–3 people.)
CHIMICHURRI SAUCE
1 bunch fresh Italian flat parsley, leaves and small stems only (about 1 cup [60 g])
1 bunch fresh cilantro, leaves and small stems only (about
1 cup [50 g])
½ cup (120 ml) extra-virgin olive oil
1 tbsp (15 ml) champagne vinegar or white wine vinegar
1 medium shallot, peeled and quartered
1 clove garlic, peeled
1 Fresno red pepper, stem and seeds removed, or ¼ tsp red pepper flakes
½ tsp kosher salt
¼ tsp black pepper
To make the rub, combine all the ingredients in a bowl. Substitute fresh herbs if you like, just triple the amounts and grind them together. Let the rub sit while you trim the meat. Sitting in the oil will open up the herb flavors.
To make the meat, trim any silver skin and membrane from the pork tenderloins. Apply the herb rub all over the tenderloins. Let the tenderloins sit while you prepare the grill.
Set up a two-zone fire in your charcoal grill, with hot coals on one side of the grill and an empty space on the other. If using a gas grill, only light one side of the grill. Oil the grates.
Place the tenderloins on the cool zone of the grill, cover the grill and cook using indirect heat. About every 5 minutes, remove the lid, rotate the pork loins a quarter turn and continue cooking with the lid on. Each time you rotate the tenderloins, spritz with water to help create a bit of a smoke ring.
Cook for 20 to 25 minutes, or until the internal temperature reaches 140°F (60°C).
To make the chimichurri sauce, blend all the ingredients in a food processor until puréed.
When the meat has reached 140°F (60°C), place the tenderloins directly over the hot coals (or over the lit burners of your gas grill) to brown the exterior of the meat. After 60 seconds, rotate the tenderloins a quarter turn, and cook for 60 additional seconds. Repeat two more times so that all four sides develop a flavorful surface crust.
Remove the tenderloins from the grill and let them rest for 5 to 10 minutes. Slice them against the grain and serve with the chimichurri sauce.
NOTES: After 15 minutes of cooking, use an internal probe thermometer or check the temperature with an instant thermometer. If the meat isn’t ready, continue to cook and check again every 5 minutes.
While the pork is cooking on the cool side of the grill, you can grill some veggies over the hot coals, such as Savory Grilled Brussels Sprouts.