Summer’s Great Grilled Tenderloin

Hello folks and welcome back to the All Things Southern kitchen! When I hit upon a winner, I always share it with y’all as quickly as possible, right? Well, I’m happy to share Summer’s Great Grilled Tenderloin with y’all. It’s my new favorite way to prepare tenderloin.

“Summer’s Great Grilled Tenderloin”

1 2 lb. pork tenderloin

1 tsp. Chili powder

1 tsp. Garlic salt

1 tsp. Poultry seasoning

1 tsp. Cajun seasoning

1 tsp. Cayenne pepper

1 tsp. Cumin

1 tsp. Sea salt

½ cup Soy Sauce

½ cup Lime Juice

 

So, I looked at a lot of recipes for grilled tenderloin and I took my favorite ingredients from each and combined them. Then the beloved hubby and I got the grilling down to a science. I give you Summer’s Great Grilled Tenderloin:

Take your tenderloin and remove all the fat and shiny skin and set it aside. In a small bowl we’re going to make a rub out of a teaspoon each of chili powder, garlic salt, poultry seasoning, Cajun seasoning, cayenne pepper, cumin, and sea salt. We’ll mix this up and rub it all over our tenderloin. Don’t be gentle. Rub it into the meat. You don’t want it falling right off on the grill. You’ll lose all of that fine flavor. Now, we’re going to put it in a large plastic bag with a half cup of soy sauce and a half cup of lime juice. Shake it well and put it in the refrigerator until it’s time to grill. I’d say give it a minimum of an hour to marinate.

As for the grilling…Sear your tenderloin on all sides until it’s a beautiful brown and a crust is forming and then transfer it to indirect heat. It’s ready when it reaches 160 degrees internally on a meat thermometer. YUM! Let it set a few minutes for the juices to distribute and you have yourself a mighty fine centerpiece to a great meal! That’s Summer’s Great Grilled Tenderloin, from my kitchen to yours!

Hugs, Shellie