March 22, 2005
QUICK & GOOD: GRILLED MAPLE-CHIPOTLE PORK TENDERLOIN
Fact is: we don't always have an hour or two to cook dinner every night. Speaking for myself, by the time I get home from work on a weeknight, walk the dog, and unwind for a minute, I don't necessarily have the time or inclination to do 90 minutes of prep work for a meal that needs another 30 minutes of cook time. But just because a meal is quick doesn't mean it has to be second-rate. Here's an example of what I'm talking about: Grilled Maple-Chipotle Pork Tenderloin.
I love grilling pork tenderloin. Its lean (therefore healthy relative to some other cuts of meat I can think of), its delicious, and its quick. And you can find pork tenderloin in the meat section of just about any grocery store. This recipe is all about technique rather than ingredients, and because it cooks up in 20-25 minutes it's a great weeknight meal.
In the kitchen sprinkle a little salt and pepper on both sides of the tenderloin. Spark up your grill to HIGH. Sear the tenderloin on all sides to seal in its natural juices, about two minutes a side over a high heat. Move the tenderloin up to the shelf and close the lid. If your gas grill doesn't have a shelf, then close the lid and turn the heat down to medium. If you're using a charcoal grill, then move the tenderloin out to the perimeter of the grill, as far away from the direct flame as possible, and put the cover on the grill.
My mother's generation believed that you stood a good chance of painful death if your pork wasn't completely well done and thoroughly dried out. Not true. I like to go medium on my pork tenderloin, pink and juicy in the center. That's an internal temperature of about 160 degrees (175 if you'd prefer it well done). BUT REMEMBER: when you take meat off the grill or out of the oven it will continue to cook for several minutes, so always take it out 8-10 degrees early.
 
 So when your chef's thermometer tells you that the internal temperature of your tenderloin is about 145 degrees, then we're in The End Game. Move the meat back over the grill flame and brush it generously with Maple-Chipotle Grill Sauce. Flip it grill sauce side down and let it cook for 1-2 minutes; brush the other side, flip it again and let it cook for another 1-2 minutes. At this point, your Maple-Chipotle grill sauce should have caramelized a bit, and the internal temperature of the meat should be at 150-154 degrees. Take it off the grill and let it stand 5-8 minutes. Slice it in thin strips against the grain of the meat. Goes great with some Spanish yellow rice and grilled squash.
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