Indoor Grilled Pork Tenderloin

I rarely do anything simple. Tell me to make scrambled eggs, and I’ve got ten ingredients at the ready. To the surprise of many that I’ve had the pleasure of cooking for (including my husband who teases me ALL of the time about this), there are a number of dishes up my sleeve that are quick, simple and packed with flavor. My Indoor Grilled Pork Tenderloin is one of them.

The tenderloin is one of my favorite cuts of pork because of how forgiving it is. You leave it over the flame a few minutes too long and somehow the meat still remains moist. You can take the time to marinate a tenderloin as I have done on many occasions, but truth be told, it isn’t always necessary.

This recipe for the pork tenderloin allows the natural flavor of the meat to shine. Using a grill pan not only gives your tastebuds another reason to celebrate, it also creates a great crust on the outside of the meat that helps lock in all of the pork’s juices. Tenting the tenderloin and rotating it every few minutes during the cooking process will help the pork cook evenly without drying out, leaving you with a succulent cut of meat ready to eat in under 20 minutes.

Indoor Grilled Pork Tenderloin

(recipe serving size – 2)

For the pork:

1 lb pork tenderloin

1 tb olive oil plus 1 tb for grill pan

1 tsp kosher salt

1/2 tsp cracked black pepper

1/2 tsp granulated garlic

1/2 tsp dried thyme

Heat a grill pan over medium-high heat. Coat the tenderloin in the oil and herbs. Once the pan is hot, brush the pan with oil and place the pork into the pan. Tent the pan loosely with aluminum foil and rotate the tenderloin every 3 minutes for 15 minutes, searing the pork on all sides. This will cook the 1-lb tenderloin to a medium doneness (roughly 150 degrees). Remove the tenderloin from the heat 2-3 minutes earlier for medium-rare or leave the pork on the heat for 2-3 minutes more for well done.

If you have a meat thermometer, you can gauge how cooked your tenderloin is by the following temperatures — 145 degrees for medium-rare, 150 degrees for medium, 160 degrees for well done.

Once the tenderloin has reached your desired doneness, remove the pork from the pan, cover with aluminum foil and allow the meat to rest for 3-5 minutes. Cut the tenderloin into 1/2-inch slices at an angle and serve on a roll, over rice, pasta, a salad or with a side of your choice!

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