Yay! Kicking off the football season with a win is always a good start! I didn’t get to see the game, as quite a lot of my favorite team’s games aren’t televised here, but highlights are always catchable somewhere! And this juicy, melt-in-your-mouth, tender and succulent pork tenderloin is perfect for tailgating! It marinates overnight in a dry rub wrapped tightly in plastic wrap, so it’s easy and simple to transport in a cooler and takes up minimal space. It takes almost no time at all to grill, about 18 minutes is all, and the maple syrup can be brought separately in a small plastic container! Pack the tongs, pastry brush, foil to cover when done, cutting board and knife and you’re about there! If tailgating in a parking lot outside of a stadium, you can also bring some thick-cut homemade bread, mixed lettuce leaves and some assorted mustards and make some incredibly sensational sandwiches! And it’s surprisingly cost-efficient and actually thrifty enough to share with all of your friends considering that the tenderloin of pork is just as tender and prime as the beef filet mignon and beef tenderloin, but at a fraction of the price! To boot, most packages have two!! Yep, two! So you can imagine how far this can go, even for a large crowd. Thinly slice, pile into toasted hoagie rolls on top of shredded lettuce, slather with mustard, slice into smaller portions, and this will go quite far. Or make scrumptious sliders on sweet Hawaiian Bread Rolls!
Pork tenderloin is a fantastic and healthy cut of meat that is known for it’s outstanding flavor and tenderness but you must be careful not to overcook it. You can dry it out and ruin it. It is a long, small piece of meat that cooks very quickly. You only want to cook it until it reaches an internal temp of 140 degrees, cover, and let it rest for 10 minutes before slicing. The temp will continue to rise and the juices will calm down and you won’t lose them when you go to slice. Very important. If you don’t have a thermometer, you can tell if it’s done by slicing off a piece and checking the inside. It should still be slightly pink in the center. If it’s all white all the way through – – pass the mustard.
Here’s one hot off the grill ready to cover and rest…
Looks pretty amazing, doesn’t it? And it’s soooo easy!! I promise you, even if you’re afraid of the grill, or just don’t grill that often and are scared you might flub it up, don’t fret one bit. You can do this!! And not only is this a total touchdown for game day, it’s also fabulous for company because of it’s surprising quality! If making for a dinner party, you might want to serve with grilled asparagus and sweet potato kabobs! But whomever you decide to share this with, will consider themselves very lucky, are sure to enjoy, and will thank you kindly! So congrats to all of those out there whose teams won, and to those who’s didn’t – – don’t worry, there are LOTS of games to come and your team will win, too!! And always remember folks, even if your team comes in last (someone has to, right?), that every single man out on that field deserves to be there, should be shown respect, and is a professional who has worked for this their entire lives. Always support your team no matter what. Believe me, there were countless years that I felt like I was my team’s last fan! So hang in there and enjoy! And happy grilling!!
TAILGATER’S PRIDE GRILLED MAPLE-GLAZED PORK TENDERLOIN
Serves 4 -6 per One Pork Tenderloin (*Double all if making two)
For Dry Rub: (*all herbs are dried)
1 Tbl. thyme, crushed between your fingers and thumb to release flavor
2 tsp. Italian seasoning
1 tsp. marjoram
1 tsp. Herbes De Provence
1 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
Rest of Ingredients:
1 pork tenderloin
1/3 cup maple syrup
1/4 – 1/3 cup canola oil
plus a little oil for grill grates
In small bowl, mix well the dry rub ingredients.
Pat tenderloin dry with paper towel and lay on a clean piece. *Evenly sprinkle top and sides with half of the dry rub and pat on a little. Make sure with each spoonful you get to the bottom of the bowl as the powders and salt always sink. Also sprinkle going all the way down and such to evenly distribute all of the flavors.
Place a long sheet of plastic wrap on counter, place tenderloin seasoned side-down in the middle, and season top and ends the same way with other half of rub. Wrap tightly with plastic wrap. Double-wrap if desired or needed. Place in fridge and marinate overnight.
Get grill nice and hot. Unwrap tenderloin and drizzle top with half of the oil. *Oil grill grates too with a paper towel soaked in canola oil using tongs. Place onto grill oiled side-down at an angle. Dab top with rest of oil just to coat and moisten a little. Don’t “paint” back and forth or you’ll wipe off the rub. Dab or carefully drizzle. Close lid and turn down heat to medium keeping at about 375 degrees or a bit higher. Not more than 400, though. Close lid and set timer for 18 minutes. Turn tenderloin about every 3 minutes re-closing lid each time. When there’s about 3 minutes left, bast top, dabbing, with half of the maple syrup and turn maple-side down. Baste top with rest of maple syrup and close lid, grill 1 1/2 minutes. Turn and grill other maple side until done, about 1 1/2 minutes longer. Remove to platter, tent with foil, and let rest for 10 minutes. Slice and serve as desired.