Pork tenderloin is the prize piece of a pig, the bit that I could never bring myself to sell, but rather hide in the bottom of the freezer like a dog burying a bone. This is the first time I’ve cooked it over an open fire and the smokiness it adds to the lightest hint of bacon flavour is superb.
This ‘recipe’ may look ridiculously simple, but please don’t be fooled by the lack of fancy ingredients. It is so juicy and flavoursome that I promise you won’t miss your spicy marinades or special sauces.
Season it just before you bung it on the heat. If you let it sit with salt on for any time the salt will start to draw moisture out of the muscle leaving you with a not so juicy, or worse tough, piece of meat. On that note, avoid overcooking it too.
Campfire and BBQ friendly
I cooked it over the embers of an open fire, but of course sat atop your barbecue would make it equally delicious. Slice into 1/2 inch wide pieces and serve with a good salad and bread, or roast some veggies alongside.
S’yummy.
- 1 tenderloin
- Oil
- Salt & pepper
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Preheat your BBQ until you have white hot coals. Spread them out under the area where your meat will be, pushing any wood or coals that are still licking flames off to one side.
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Rub the meat all over with oil, then season well.
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Pop onto a grill and let sit for 5 minutes. Turn twice more (total of 15 minutes) and the meat should be almost cooked through (depending on the thickness of your loin).
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Put the meat on a plate and let sit for at least 5 minutes whilst the meat relaxes, sucking back up the lovely juices and the residual heat finishes cooking the centre to perfection.
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Slice through the middle of the joint to ensure it is cooked enough (a slight hint of pink is acceptable) then slice and serve.
Karen says
Just popped by to see if you had anything new to offer me for tea today and you have! It looks amazing, and I suspect that is home-grown pork? So, it will be delicious! Karen
Jane Sarchet says
Sadly this isn’t from our own stash. The tenderloin is one of the first cuts to disappear, however well I hide it :)
Janie x
Simone says
That’s just mean… D you know how hard it is to find such a piece of meat here? Virtually impossible… So I will have to come to you and you can make one for me in person…:) There is no other way!
Jane Sarchet says
Nothing would please me more Simone, when can I expect you? :)
Janie x
PS I’m struggling to understand how so many people find it hard to locate a good cut of pork, you poor things!
Sally - My Custard Pie says
Living in a place where pork is available but can be restricted (restaurants have to have a special cooking area and chef to get a pork license) I make a bee-line for it when I’m in the UK (yes it was me who ate all the pork at FBC). I’d make a bee-line for this :)
Jane Sarchet says
Really Sally? I had never though about pork being tough to locate, I’m so used to having piggies running round outside that I’d never given it a thought! I hope one day I an cook you this dish, and I promise now, you shall have an entire tenderloin all to yourself :)
Janie x
Nick @ Bakingbeardy says
Oooh! A campfire cuisine recipe! :-) :-)
Jane Sarchet says
Well spotted! Hehe, do you camp outdoors much Nick?
Janie x
Nick @ Bakingbeardy says
Not at all! I’m a city girl – so if I can make the recipe, anyone can! ;-)
Bintu @ Recipes From A Pantry says
Hey Jane,
Got me some friends coming up in a couple of weeks for some weekend of rum/whiskey/vodka tasting, bbq’s and some chill time. This might just about be on the menu.
Jane Sarchet says
Nice one Bintu, I reckon it’ll go down a treat!
Janie x
Kim | a little lunch says
S’yummy indeed, Jane. Sometimes the simplest of seasonings is all that’s needed — and a fire.
Jane Sarchet says
I agree, a good fire and the great outdoors makes everything taste better :)
Janie x
Glamorous Glutton says
I made the assumption that this is made with pork from your piggies. Luckily I have a great local butcher where the pork comes from farms very nearby and is wonderful. A perfect recipe for BBQing in this amazing weather. GG x
Jane Sarchet says
I hope you love it if you get a chance to make it GG :)
Janie x
Louisa Foti says
Oh I love pork tenderloin too, and weirdly enough it’s really reasonable to buy being not as popular as other cuts?! I’ve barbecued it before and it’s truly magnificent, but not for ages. So will have to have a look next time I go shopping….
Jane Sarchet says
It’s not too expensive is it. Can’t understand why, as it’s one of the tastiest cuts
Janie x