Let's face it, during the week we don't always have time to make ribs after a long day at work. Often, we arrive, we're hungry and we want to eat quickly.
When my team told me that barbecued pork tenderloin was a popular dish you searched for on Google, I thought, Oh okay, they want a good recipe, but one that's especially quick to make.
Let's go gang, I'm going to show you how to make the juiciest, tastiest, easiest and fastest injected pork tenderloin in the world.
It's simple because there are only 3 steps: Inject, apply dry marinade and cook.
For your information, be aware that the injection will amplify the moisture and flavors. I suggest you choose an injection liquid as well as a dry marinade that are complementary. If you are injecting apple juice, go with a sweeter dry marinade and vice versa.
Here is a very simple rule to follow also for injections in general (you will see it is a wise word): If you want it to taste like what you inject, inject just one thing. If, on the contrary, you want it to taste like a lot of things, put a lot of things.
Now let's get down to business!
Serving: 6 (for 2 fillets)
Preparation time: 5 min
Cooking time: 15 min at 400 ºF
INJECTION:
Note that for the most clever of the gang, you could do the injection step the day before at the same time as the lunches.
First, you prepare your injection liquid. Here, it is important to mention that it is really according to your tastes. Are you more of a salty or sweet type? In short, here is my TOP of injection liquids.- For sweets: Apple juice
- For the savory ones: Blue hog red Tennessee (this one is not thick so it works well with the injectorterminator)
- For the crazy ones: Jack Daniel's Whiskey
- For the purists: Pork Injection (butcher bbq) (this injection will boost the taste of the pork and above all make it juicier)
For the amount of liquid to inject, know that there is no maximum. As I often tell my clients, the more it tastes, the more you can put in!
After the injection, remove the excess liquid from the injection with absorbent paper, add the dry marinade immediately, and grill everything.
DRY MARINADE:
Now that your pork tenderloin has been injected in no time, it's time to surround it with spices (make the rub).
I strongly suggest you the Sweet Kansas , really is the BIG KILLING for pork.
Hence the famous tune: SWWWEEEETTTT KANSAS! (This is the moment when my team takes away my right to write blog articles) ;)
You could also apply the Premium rub Or honey rub of Butcher BBQ all around your pork tenderloin and it would be excellent too.
COOKING :
Set the BBQ to a temperature between 300ºF and 400ºF. The hotter it is, the faster it will go, the less hot it is, the juicier it will be.
Sear over direct heat on each side and/or until it comes off (about 2-3 minutes).
Place over indirect heat until the fillet reaches pink or 135ºF (about 10 minutes).
Let the pork tenderloin rest for about a third of the cooking time (about 3-4 minutes).
If you want even more flavor, you can glaze with a BBQ sauce, like Sweet lemon which is excellent with pork.
Here is a great little weekday recipe that is quick to make, but without sacrificing the taste and tenderness of your meal.
Enjoy your food.
1 comment
Avez-vous un livre de recette a recommandé pour injection, mon fils a reçu un ensemble pour injection en stanless steel. Merci a l’avance pour votre réponse . Il est bilingue donc pas de problème si il est en anglais. Danielle Laforge