With the price of beef continuing to climb, I've been able to find some great deals on different cuts of pork. If you've never tried any of Smithfield's line of pork tenderloins, check them out the next time you're at the grocery.
This one is the Steakhouse Mushroom variety. These pork tenderloins can be prepared on the grill, in the slower cook, in the Instant Pot, or sliced and seared on the stovetop.
Of course, I wanted to grill!
Preheat the grill until it reaches 450 degrees F. Place the tenderloin directly on the grates. At this high temperature, you're able to get great grill marks and a wonderful sear that will seal in the juices. After 5 minutes, using tongs, rotate the tenderloin a quarter turn. After 3 minutes, flip the tenderloin and repeat the process.
After the tenderloin has a sear on both sides, lower heat to medium. Continue grilling the tenderloin for a total of 30 minutes over indirect heat.
When the internal temperature reaches 145 degrees F. (medium-rare) to 160 degrees F. (medium) when measured in the thickest part of the meat, remove from the grill. Let stand, tented with foil, for 10 minutes before slicing.
I chose to serve slices on toasted sliders buns, with buttercrunch lettuce, sliced onions, mustard, mayo, and Heinz 57.
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