Reed and I will start out with a 3lb pork tenderloin. I have him cut the tenderloin almost in half than season it with Santa Maria seasoning from the Wagon Wheel. We do this to the tenderloin because the piece of meat is real thick and by doing this to the meat it will cut the cooking time down. Then Reed will place the tenderloin into a tin foil pan and marinate it in apple juice and ginger juice over night.
The next day I sauté a red onion and some carrots that Reed chopped up the previous night. I will sauté the mixture in LodeStar Farms lemon olive oil. This mixture will go between the sliced pork tenderloin. Make sure that the meat stays in one piece. Then fold the tenderloin back together with the mixture between the two pieces. The onion carrot mixture will sweat into the meat giving the meat the sweet flavor of the vegetables.
Now it’s time for the charcoal if you need help with this process look at my blog Apricot Coconut Tri Tip. Now place the tenderloin on the grill with the fat side up. I didn’t tie the pieces together but if you want to fill free to do so. When Reed placed the meat on the BBQ he had the fat side up, but during the cooking time the tenderloin unfolded and cooked without having to flip the meat.
Depending on the heat you will cook your tenderloin for 45 mins to an hour. This pork tender loin is going to be very juicy and full of flavor. I guarantee you’re going to be proud to serve this to your family and friends. I know I loved it!
3lb Pork Tender Loin
2 cups Apple Juice
2 Tablespoons Ginger Juice
3 carrots chopped
1/4 of a red onoin