12 to 15 minutes, turning every 1 1/2 to 2 minutes
In theory, pork tenderloin is the perfect cut for grilling. It’s dressy enough to be served at an elegant dinner party, yet casual enough for weeknight supper. It’s substantial enough to be treated like red meat, yet mild enough to stand in for chicken or fish. It’s economical, healthy, readily available. Once the tenderloin hits 130 degrees, remove from the grill and place on a platter. Allow the tenderloin to rest under aluminum foil for 15 minutes before carving. Serious, let it sit! If you don't, all of those delicious juices will run out of the meat. Remove the twine. 4. Remove your pork tenderloin from the grill and let it rest for 15 minutes. Put your meat on a cutting board, or a platter, and cover with tin foil to let the meat rest before carving it up. It'll be much juicer and more tender if you let it sit for a couple of minutes. Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F. Directions. Trim the pork tenderloin of any excess fat and silver skin. Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around Once the grill is heated, place the tenderloin on the grill and grill the first side for around 5 minutes (times vary per grill, you are looking for a nice crust to form like shown in the photo, but not too much charring!). After 5 minutes, roll the tenderloin onto the the next side and grill for another 5 minutes. You know the drill now, 5 minutes per side, until an instant thermometer reads around 150 degrees. Allow the tenderloin to rest on a platter for about 10 minutes before you slice into it, we want those juices to redistribute. The last thing to do is remove the tenderloin from the grill when its internal temperature reaches 140 degrees F/60 degrees C. Of course, this is a little low for pork, so what you do is cover the tenderloin with foil and let it stand for about 5 minutes.
http://www.finecooking.com/articles/foolproof-grilled-pork-tenderloin.aspx http://www.grillingcompanion.com/recipe/grilled-beef-tenderloin/ http://www.wikihow.com/Grill-Pork-Tenderloin http://www.foodnetwork.com/recipes/alton-brown/grilled-pork-tenderloin-recipe.html http://www.foodnetwork.com/recipes/alton-brown/grilled-pork-tenderloin-recipe.html http://www.grillingcompanion.com/recipe/grilled-pork-tenderloin/ http://bbq.about.com/cs/pork/a/aa030699.htm
how long to barbecue pork tenderloin