Pork tenderloin is perfect when roasted or slow cooked on the stove in a rich sauce. Since it’s still grilling season, I decided to try it that way. My fear was, how do I get juicy tender meat on a grill and not a charred slab with a raw interior? I know friends who have tried grilling pork tenderloin and it doesn’t come out right. On the stove-top that’s no problem, slow cooking will always get you tender meat. I figured the only way this could be accomplished was by using  lower than usual heat, and constant turning of the meat.

Turns out the technique was okay. I got a well-seared meat where the interior was fairly cooked. Now, I use a gas grill. How this will turn out on a charcoal grill, I do not know. Perhaps someone can try it on a charcoal grill and let me know how it comes out. Also, I decided to add a simple spice rub with maple syrup, cumin and coriander. This is optional. You can use whatever seasoning desired, even plain salt and pepper will work. You can also substitute honey for the maple syrup.

This time of year, zucchini is plentiful. Thus, I cooked a bunch of zucchini with the thing. If desired, you can grill whatever veggies come to mind. However, when using potatoes, I’ve discovered it’s best if they’re cut no bigger than half inch rounds.

GRILLED PORK TENDERLOIN

1 teaspoon salt
1 tablespoon maple syrup or hone
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 pork tenderloins (about 12-16 ounces)
2 medium zucchini, sliced into 1/2-incg round
Olive oil

  1.  In a small bowl combine salt, maple syrup, cumin and coriander.
  2.  Rinse  pork tenderloins and pat dry with paper towels. Rub spice mixture evenly on both tenderloins.
  3.  Turn grill to high, using all burners. Cover, and heat until hot, about 15 minutes. Leave primary burner on high, but turn off other burners.
  4.  Place tenderloins on oiled cooking grate. Cover and cook , turning every 2-3 minutes, until browned on all sides, about 8-9 minutes.
  5.  Brush zucchini  slices with olive oil. Move tenderloin to cooler side of grill. Place zucchini on hotter middle center of grill. Cover and cook until charred and softened, about 5 minutes. Continue turning tenderloins every 2-3 minutes. Once pork registers 140 degrees on instant read thermometer, it’s done. It could be you may have to remove zucchini before pork is done. Once both tenderloins and zucchini reached desired level of doneness, remove from grill. Place zucchini on a plate, and tenderloins on a carving board. Tent pork with aluminum foil and let rest 8 minutes.  Slice about 1/2-inch thick and serve with zucchini (or any other veggie desired)
    Yield: 4-6 servings.