Note added Feb 22nd, 2021: If you own a Weber type grill, it might get a lot hotter than other brands, and this method won’t work for you, unless you are able to control the heat down to 500F-550F. My friend Gary recommends a surface thermometer in case you’d like to monitor the temperature of your grill, and find hot spots.
The Boeing 777 is my favorite airplane, but the number to keep in mind when grilling pork tenderloin is 765, referring to the time it takes to grill it (7 + 6 + 5 minutes). The original recipe was from an issue of Fine Cooking magazine (June 2002) published as a general method to grill pork tenderloin, that’s adaptable to many different flavor profiles. I’ve been making it ever since.
7-6-5- GRILLED PORK TENDERLOIN
(very loosely adapted from Pam Anderson)
2 pork tenderloins
1/4 cup olive oil
juice of 1/2 lemon
1 tsp aleppo pepper
salt
For the glaze:
1/2 cup orange marmalade
2 Tbs white wine vinegar
a little water
salt and pepper
Mix the olive oil, lemon juice, and aleppo pepper, rub all over the meat and let it stand in the fridge overnight or several hours.
Prepare the glaze by melting all ingredients in a small sauce pan. You want a reasonably thick consistency, so adjust the amount of water accordingly. Let it cool (you can prepare the glaze the day before).
Prepare a hot grill. Remove the meat from the marinade, brush it all over with the glaze, and season with salt. Place the meat on the grill, close the lid and grill for 7 minutes. Turn the pork tenderloin over, close the lid again, and grill for 6 minutes. Don’t open the lid, just turn off the heat and keep the meat inside for 5 minutes. The internal temperature should be 145F to 150F. If not, close the lid and leave the meat for a few more minutes. Remove the meat to a serving platter and let it rest for 5 minutes before slicing.
You can prepare the same recipe on a charcoal grill, just place the coals to one side, and when it’s time to turn the heat off, simply move the meat to the opposite side of the grill, with no coals underneath.
ENJOY!
to print the recipe, click here
Comments: The published recipe suggested brining the meat first, then brushing it with the glaze of your choice. I opted for a lemony marinade instead. Pam Anderson offered three options on the glaze, all using frozen fruit juice concentrate as the starting point. We usually don’t stock those in the freezer, so I went with melted orange marmalade instead, adding a little vinegar to cut any excessive sweetness. During grilling the sugar will impart a deep copper color to the meat, something that we all associate with great taste… and it had that for sure! I served the meat over plain white rice, without any sauce, but with crisp-tender green beans and almonds, one of our favorite side dishes. Leftovers are great for sandwiches, fajitas, or simply re-heated in the microwave. Give this recipe a try, and it might become one of your favorite weeknight options!
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It sounds delicious! Don’t you just love Fine Cooking magazine? Their recipes have always turned out for me.
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Huge fan of Fine Cooking. A while back the magazine seemed to go down in quality but lately the issues have been amazing… and their photography improved A LOT over the past year
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Mouthwatering! Mmm. I’m waiting for a thing called a Cobb, a sort of barbecue to arrive and then I intend to start making recipes like this one! Have you seen Celia’s chickens?
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Don’t know what is a “cobb” but will be googling it!
🙂
Yeah, I saw her post about the chickens, wonderful isn’t it?
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Hehe…you two make me laugh – those chickens have hijacked my whole weekend, and now they’ve hijacked Sally’s comment thread too! (Sorry, Sally..)
Our BBQ has just gone to the council clearup – I know, Aussies without a BBQ, it’s just not right – do you think I could make this in a hot pan with a lid on the cooktop? I have a really good non-stick frypan that will heat up to 300C. I might give it a go – and I might try it with quince or medlar jelly, as we don’t have any marmalade…hmmm…
Thanks, Sally! 🙂
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Celia, your chickens are more than welcome in my comments! 😉
I am not sure about cooking that in the stove – maybe if you have a grill pan it could work – I am just afraid that the sugar in the glaze would burn. Maybe you could sear it quickly on top of the stove, apply the glaze and finish it off in the oven?
as for the quince or medlar jelly, either should work. I had the orange marmalade leftover from Dundee cake, so I put it to use… 🙂
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delicious grilled pork. My son and I really like pork cook this way, unfortunately we have to wait to make it until my husband go out of town. He doesn’t eat pork.
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Hope you have a chance to try it sometime, Elra… I am sure you would come up with a very creative and delicious variation….
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I like a tip like this that’s easy to remember! Your pork tenderloin turned out perfectly.
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I love this kind of tips myself too… the less complicated making dinner is, the better – especially on weeknights.
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Hi, really enjoy your blog. I’ve used that recipe for pork tenderloin, it works well. I really agree about Fine Cooking getting better with the last few issues. I’m glad, it was sad to watch it deteriorate. It was at it’s best when Martha Holmberg was in charge.
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The 7 6 5 is the best we had a dinner for 16. Grilled 6 pork tenderloins. With marmalade marinade I never grilled a pork tenderloin before. All I got were eaves and requests for the recipe.The pork was grilled perfectly. And I
t was simple and fast. 7 6 5 GREAT
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Mel, thanks so much for reporting back, it’s indeed one of the recipes I make most often, so simple, and you can change the marinade in countless ways, always turns out perfect!
Glad you enjoyed it!
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