Recipe: ‘Eating is the Hard Part’ Pork Tenderloin
A few months back my good friend Jessica introduced me to her friend Chris – the foodie behind the local blog ‘Eating is the Hard Part.’ We decided we should all be friends, and that an evening of delicious food and lovely wine was in order. When we finally got together, Chris called dibs on bringing the pork and was kind enough to not only teach me a simple recipe, he also taught me his fool-proof trick to BBQ pork tenderloin.
While he recommends using a meat thermometer to confirm the temperature reaches 145 F, he stands by the 7-6-5 method: Grill on high, close lid – 7 minutes. Flip to other side, close lid… 6 minutes. Turn grill off… (keep lid closed) 5 minutes.
Here is what you need to make a tasty serving of Eating is the Hard Part Pork Tenderloin
- Buy a couple of pork tenderloins.
- Marinade over night in:
- ½ cup of your favourite BBQ sauce
- ¼ cup grape jelly
- 2 tablespoons Sriracha
- 2 tablespoons Worcestershire
- 2 clove garlic, minced
- 1 teaspoon ground black pepper
- Use about 1/2 to 3/4 for marinade
- Save 1/4 of the mixture to brush the pork after it’s cooked
- Cook to 145 and let rest for a few minutes. Cut and serve.