Quick post for this very rainy, Sunday afternoon in North Central Florida…
Pork tenderloin is probably the thing I cook most…and for the following reasons: it tastes amazing; there a ton of ways to prepare it; for pork, it’s nice a lean; and lastly, it cooks pretty quick. Lately, my go-to method is kinda a Mediterranean style. All I do is simply stuff a couple tenderloins with sun-dried tomatoes and goat cheese and grill to an internal temp of about 140° or so.
The only real trick here I suppose is slicing each tenderloin down the middle then pounding it as flat as possible with a meat tenderizer. Make sure to cover the tenderloin in plastic wrap when you do this so raw meat juices don’t go flying all over the kitchen (I promise…the wife won’t like that…). Fill the middle with some sun-dried tomatoes and goat cheese then wrap the tenderloins up, securing with some butcher’s twine. If you like, coat with a little salt and pepper or aromatics that you think might go well with this.
I cooked this on my REC TEC pellet grill at 325° and it hit an internal temp of about 140° in about 20-25 minutes. If you’re interested, check out all my video recipes on my REC TEC here. Let it rest for a few minutes, slice and serve. Enjoy!