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!