When I think of a good pork dish, I think of tenderloin. It is so moist, flavorful and of course, tender. It is so easy to eat and pairs nicely with a variety of side dishes. Naturally, the ideal combination is with apples and you can’t go wrong combining the pork with this beautiful spinach, apple, pecan and blue cheese salad with a homemade balsamic vinaigrette (especially when the apples are fresh picked from an orchard!)
The mesquite seasoning on the pork gives the meat just the right amount of spice and flavoring without overpowering the natural sweetness of the meat. And in the instructions, Erik tells you how to get a great crust on the edges of the meat without burning it. In fact, if you want a tip, the best piece of meat on the whole tenderloin is the end piece. Flavorful and tender on the inside and on the outside you are rewarded with a nice spicy, crusty bite of deliciousness! YUM!!!
- 2 lbs. pork tenderloin (2 tenderloins)
- 2-4 TBLS sweet mesquite seasoning (Erik used Costco's Kirkland brand)
- 2-4 TBLS olive oil
- Place tenderloin in a baking dish and drizzle with olive oil
- Generously coat the tenderloin with spice seasoning
- Cover and place in refrigerator for 1-4 hours
- Prepare grill on high while allowing the meat to rest on the counter
- Sear pork on all sides. (approximately 2-3 minutes per side though the timing will vary depending on the grill and the size of the tenderloin) You are looking for a nice char on each side to give it a nice crusty texture.
- reduce heat to medium and move tenderloins to indirect heat.
- allow to cook until the internal temperature reads145 degrees on an instant read thermometer inserted into the thickest part of the meat. (this may take anywhere from 5-10 minutes though time will vary depending on the grill and size of the meat so carefully watch the temperature.)
- Remove from the heat and place into a clean dish and cover with foil and allow to rest on the counter for at least 10 minutes.
- Slice and serve.