Tenderloin On Gas Grill: Your Step-by-step Guide To Grilling Perfection

Gas grilling is an art form that transforms ordinary meals into culinary masterpieces. Among the most delectable cuts of meat, tenderloin stands out as an epitome of tenderness and flavor. If you’re eager to elevate your grilling skills and savor the succulent goodness of tenderloin, this comprehensive guide will equip you with the knowledge and techniques to achieve grilling perfection.

Choosing the Perfect Tenderloin

The foundation of a great grilled tenderloin lies in selecting the finest cut. Look for a tenderloin that is firm to the touch, with a deep red color and minimal marbling. The size of the tenderloin will depend on the number of people you’re serving, but a 1-2 pound tenderloin is typically sufficient for 4-6 people.

Preparing the Tenderloin for Grilling

Before hitting the grill, the tenderloin requires some preparation to enhance its flavor and tenderness. Trim any excess fat or silver skin from the meat, leaving a clean and even surface. Season the tenderloin generously with salt and pepper, or create your own custom spice blend. Allow the tenderloin to rest at room temperature for 30-60 minutes before grilling, which will help it cook more evenly.

Preheating the Grill for Optimal Heat

Proper preheating is crucial for successful gas grilling. Preheat your grill to medium-high heat, around 400-450°F (200-230°C). This high heat will create a beautiful sear on the tenderloin and lock in its juices. Use a grill brush to clean the grates and prevent sticking.

Grilling the Tenderloin to Perfection

Place the tenderloin on the preheated grill and cook for 5-7 minutes per side, or until the internal temperature reaches 135°F (57°C) for medium-rare, 140°F (60°C) for medium, or 145°F (63°C) for medium-well. Use a meat thermometer to ensure accurate temperature readings.

Resting the Tenderloin for Enhanced Tenderness

After grilling, remove the tenderloin from the heat and let it rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in an even more tender and flavorful experience.

Slicing and Serving the Tenderloin

Slice the rested tenderloin against the grain into thin, even slices. Arrange the slices on a platter and garnish with fresh herbs, such as thyme or rosemary, for a touch of elegance. Serve the tenderloin with your favorite sides, such as roasted vegetables, mashed potatoes, or a crisp salad.

Accompanying Sauces and Marinades

While tenderloin is delicious on its own, you can elevate its flavor even further with sauces or marinades. Consider brushing the tenderloin with a mixture of olive oil, garlic, and herbs before grilling, or create a flavorful marinade using ingredients like soy sauce, honey, and ginger.

Perfect Pairings for Tenderloin

Tenderloin is a versatile cut of meat that pairs well with a variety of side dishes. Some classic pairings include:

• Roasted vegetables, such as carrots, parsnips, and Brussels sprouts
• Mashed potatoes, whipped with butter, milk, and seasonings
• Grilled corn on the cob, brushed with melted butter and sprinkled with salt and pepper
• A crisp green salad, tossed with a light vinaigrette

What You Need to Know

Q: How do I prevent my tenderloin from drying out on the grill?
A: Avoid overcooking the tenderloin. Use a meat thermometer to ensure it reaches the desired internal temperature and remove it from the grill promptly.

Q: What are some tips for grilling a tenderloin on a gas grill with a flare-up?
A: Move the tenderloin to a cooler part of the grill or close the lid to reduce the flames. Keep a spray bottle of water nearby to extinguish any flare-ups.

Q: Can I grill a frozen tenderloin?
A: Yes, but it will take longer to cook. Thaw the tenderloin partially before grilling and increase the grilling time by 50-75%.