Cracked Pepper Crusted Pork Tenderloin

Pork Tenderloin is one of my favorite dishes to make.  It is affordable and is a very lean and versatile meat.  It can be cooked in several different ways and all usually turn out perfect.  My favorite way to cook Pork tenderloin is on the grill, but the secret is in its preparation.  I made this dish with one of my favorite local chefs, Karl Ahlrichs.  Together we created this masterpiece

For this dish, you will need one or two pork tenderloins (they are much smaller than the huge pork loins, but are much more tender), fresh grated garlic, fresh grated ginger, rice wine vinegar, soy sauce, butter, and a pepper mill for fresh cracked pepper.

On the stovetop, bring a stick of butter, 3-4 gloves of fresh garlic, and a 1/2″ or so of grated ginger, 1/2 a bottle of soy sauce, also can drop a splash of cooking sherry or red wine for additional flavors.  Cook this until it starts to slightly boil, then turn down until it is slightly curdling.  Keep this mixture cooking for approximately 10-12 minutes and pull off heat.  Wait until mixture is room temperature or put in fridge for a few mins to cool down.

Take your pork tenderloin and diagonally cut slits into the meat 1/2″ deep into the meat about every 1″ to 1 1/2″ wide.  Do this down both sides of the meat.  Now pour the cooled marinade that we made on the stove top all over the top of the cuts of meat.  If you are making two tenderloins, double the marinade.  You can marinate this for as little as a half an hour, but I prefer to let it sit for several hours so it really penetrates the meat.

Set your grill on medium high heat to preheat.  While the grill is pre-heating, take your pork and stuff the slits that you made with some of the extra garlic/ginger pieces from the marinade.  This is an added tip to enhance even more flavor.   Before the meat is ready to hit the grill, crack as much cracked pepper on the meat as you like.  I like a lot so it has that “pepper crusted” feel to it.  Now it is time to hit the grill.  I always cook my pork tenderloin to about 160-165 degrees.  After you take the meat off the grill, it will continue to cook.  Let the meat sit for about 5-10 minutes to let the juices redistribute throughout the meat.  Now slice and serve.  Let me know how you like it!


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