Pork tenderloin is one of the best crowd-pleasers for a great choice cut of meat. When you cook this BBQ style, you can be sure that this will satisfy those who are looking for tender and juicy BBQ meat. But what happens when you put a little Harry Eastwood influence with some very original French BBQ flair into the mix? You get a BBQ port tenderloin that will leave you speechless!
What Makes French BBQ Different?
The traditional herbs and spices that are more common in France all come down to a basic combination called herbs de Province. It’s a combo that uses rosemary, thyme, oregano, savory, and marjoram. On that note, you can’t forget that fennel seeds, bay leaves, tarragon, chervil, and even lavender are part of this mixture. If you love the taste of dried basil, parsley, and sage are popular ingredients to add to your herbs de Provence.
Yet, with French BBQ, these flavors might change the taste of the meat, which to say the least might start tasting too traditional and more like a country-style dish rather than what we’re looking for in BBQ. This recipe does take advantage of thyme and lemon zest to give the pork flavor a distinct lingering aftertaste. The addition of honey and soy sauce with garlic brings out the grilling punch that makes BBQ meat delicious.
Obviously, you can draw the comparison here that shows you can still have plenty of French influence without spoiling the tenderness you get from pork tenderloin. But to keep this select slab of meat from drying out on the BBQ, you’ll certainly need to take plenty of care for allowing it to marinade properly. The thicker your tenderloin cut happens to be, you must allow 1-hour per 2 pounds of meat.
So- Let’s get started!
Marinated Pork Tenderloin Recipe
- Large bowl
- Plastic cling wrap
- Kitchen brush
- Grill or Smoker
- 1 Pork Tenderloin (2lbs)
- 2 Tablespoons Olive oil
- 2 Tablespoons Lime juice
- 4 Tablespoons Soy sauce
- 1 Tablespoon Honey
- 1 Garlic clove (crushed or minced)
- 1 Lime (whole zest)
- 1 Portion of thyme (about a handful)
- Salt and pepper (to taste)
Prepping Your Marinade
- This marinade is prepared beforehand and should allow your meat to properly absorb these flavors for no less than 1-hour. If you have a larger or thicker portion, let it marinade for 1-hour (for each 2lbs.) accordingly. Try to use honey that isn’t too thick, so place it into a microwave to make it thinner and easier to mix your marinade. The important part of this recipe is using a fine grater to zest your lime.
- The smaller the zest pieces are, the better off your meat will absorb these delicate flavors. You don’t need to tenderize your tenderloin other than slicing it down the middle to help it lay flatter on your BBQ. For thicker cuts, you can create a flank-like cut with two slices on opposing sides of the tenderloin to create a scalloped edge that helps to make the piece wider.
- Into a large bowl, add all of your marinade ingredients and mix them well with a spoon. You now add your prepared meat and then place this into the fridge. Flip your meat after each hour to ensure the marinade is coating the tenderloin on all sides. You should cover the meat with a plastic cling wrap so there is less chance the garlic and soy sauce aren’t scenting anything else in your fridge.
Grilling Your Tenderloin
- This will be much better if you have a BBQ that has a closing lid so the cooking time is shorter, but always be sure to cook your tenderloin on indirect heat. This will help make the pork deliciously tender. It will take 15 to 20 minutes depending on the thickness of your pork for the tenderloin to cook. Once you lay the tenderloin slab onto the grill you also want to sear it on both sides if you like the grilled appearance.
- After this, place your slab onto the indirect heat and let it cook until it’s done. If you want to add more marinade, this can be swabbed onto the surface (using a kitchen brush) on your pork for added flavor.
- Beware, pork quickly becomes dry and overcooked. The sweet spot for your tenderloin is 145°F. This means you should pull the tenderloin off the grill when it hits about 140°F and wrap it in foil to let it rest on the counter while the carryover finishes it to completion (145°F). There are endless grill thermometers that will help you keep an eye on the internal temperature while its sitting inside your grill or smoker.When it’s done, all you need to do is slice and serve.