If cooking on wood or coals, get your fire going around 20 minutes before you want to start cooking, or until the coals are powdery and white.
If cooking on a gas BBQ, preheat to around 170C (330F)
Pat your pork tenderloin dry with some kitchen paper and place on a chopping board.
I like to cut it in half to make it easier to work with but this isn’t necessary.
Pour over the olive oil, and massage it in to the meat with your hands.
Sprinkle your tenderloin with salt and pepper, ensuring each side is evenly coated.
When the BBQ is ready for cooking on, carefully lay the pork onto the grill and let sit for 4 minutes.
Turn, and keep turning every 3-4 minutes, to ensure an even crust.
It will likely take 25-35 minutes, but maybe more if you’re cooking on an open flame.
Using a digital thermometer, carefully pierce the probe into the centre of the thickest part of the meat.
To be safe, pork needs to be a minimum of 63C (145F).
When cooked, remove from the BBQ and cover with a piece of foil over the top. Leave to rest for 5 minutes whilst you gather all your sides together.
When ready to serve, slice and enjoy.
Please enjoy my recipe! Jane | hedgecombers.com