Filet de porc grillé

Ingrédients

• 1 pork tenderloin ((about 1 to 1.5 pounds))
• 1 cup pineapple juice
• 1 tablespoon olive oil
• 2 tablespoons brown sugar
• 1 teaspoon chipotle chili powder or ancho chile powder ((use less if sensitive to spice))
• 1 teaspoon sea salt or Kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper

Préparation

1. 1

   prep: Trim the tenderloin of any excess fat and remove the silver skin.

2. 2

   Marinate: Place the tenderloin and the pineapple juice in a resealable plastic bag. Press out any excess air and seal the bag. Marinate in the refrigerator for 2 hours or overnight.

3. 3

   Remove the meat from the refrigerator 30 minutes to 1 hour before grilling and allow it to sit on the counter to take off the chill.

4. 4

   Mix spice rub: In a small bowl, mix together the spice rub ingredients.

5. 5

   Pat dry: Remove the pork tenderloin from the resealable plastic bag and pat it dry with paper towels. Discard the marinade.

6. 6

   Season: Rub or brush the tenderloin with the olive oil and then season it with the spice rub, massaging it into the meat.

7. 7

   --- If using a gas grill ---

8. 8

   Light up the grill (gas grill instructions): When ready to cook, clean and oil the grill grates, then heat the grill to medium-high heat, about 400 degrees Fahrenheit.

9. 9

   Grill: Place the tenderloin on the grill and cook for about 8-10 minutes, turning on all sides to brown evenly. Lower the heat to medium, cover the grill and cook for about 5-6 minutes checking the pork a few times to make sure it's not charring too much. Grill until the pork reaches an internal temperature of 145 degrees Fahrenheit when checked with a meat thermometer.

10. 10

    Rest and serve: Remove the pork from the grill and allow to rest, tented with aluminum foil for 10 minutes before slicing and serving.

11. 11

    --- If using a charcoal grill ---

12. 12

    Light up the grill (charcoal grill instructions): Clean and oil the grates. Light a chimney with enough charcoal to cover half of the grill (Fill a charcoal chimney ¾ full). When all charcoal is lit and covered with gray ash, pour out the coals on one side of the grill, leaving the other side empty. This creates 2-zones, a zone of direct heat and a zone for indirect heat. Set the clean and oiled cooking grate in place, cover the grill, and allow to preheat for about 5 minutes.

13. 13

    Grill: Place the tenderloin on the grill and cook for about 8-10 minutes, turning on all sides to brown evenly. Move the pork to the cooler side of the grill (the side that is not lit). Grill for 6-7 minutes under indirect heat. Grill, covered flipping a few times until the pork reaches an internal temperature of 145 degrees Fahrenheit when checked with a meat thermometer.

14. 14

    Rest and serve: Remove the pork from the grill and allow to rest, tented with aluminum foil for 10 minutes before slicing and serving.