AuthorMike EgrieCategoryDifficultyIntermediate
Grilled Cajun Pork Tenderloin
Yields4 Servings
Prep Time10 minsCook Time2 hrs 10 minsTotal Time2 hrs 20 mins
 2 ½ tbsp olive oil, divided
 1 ½ tbsp cajun spice rub seasoning
 2 ½ tsp fresh lemon juice
 1 Chairman's Reserve pork tenderloin (about 1 1/2 pounds)
 1 head garlic
 1 ¼ tsp Chopped fresh thyme leaves plus additional sprigs for garnish (optional)
 Lemon zest for garnish (optional)
1

Prepare outdoor grill for direct grilling over low heat. In small bowl, whisk 1½ tablespoons oil, seasoning, lemon juice and thyme. Brush pork with oil mixture; let stand 1 hour at room temperature.

2

With serrated knife, slice about ¼ inch off top of garlic head to expose top of cloves. Place garlic cut side up on sheet of foil; drizzle exposed cloves with remaining 1 tablespoon oil. Wrap foil tightly around garlic; place on hot grill rack. Cook, covered, 1 hour; carefully open foil packet and cook 10 minutes. Remove from grill; when cool enough to handle, gently squeeze out garlic cloves.

3

Increase grill heat to medium; preheat 15 minutes. Place pork on hot grill rack; cook, covered, 20 minutes or until internal temperature reaches 140°, turning pork ¼ turn every 5 minutes. Transfer pork to cutting board; loosely cover with foil and let stand 10 minutes. (Internal temperature will rise 5° to 10° upon standing.)

4

Slice pork and serve with garlic garnished with lemon zest and thyme sprigs, if desired.

Dietitian Tip: Keeping the house cool? No problem! Serve the pork on top of a salad of local veggies like tomatoes and lettuce, and even add some seasonal fruit like peaches for some sweet with your savory.

Make it Gluten Free: Dependent on using a Gluten Free cajun spic rub.

Ingredients

 2 ½ tbsp olive oil, divided
 1 ½ tbsp cajun spice rub seasoning
 2 ½ tsp fresh lemon juice
 1 Chairman's Reserve pork tenderloin (about 1 1/2 pounds)
 1 head garlic
 1 ¼ tsp Chopped fresh thyme leaves plus additional sprigs for garnish (optional)
 Lemon zest for garnish (optional)

Directions

1

Prepare outdoor grill for direct grilling over low heat. In small bowl, whisk 1½ tablespoons oil, seasoning, lemon juice and thyme. Brush pork with oil mixture; let stand 1 hour at room temperature.

2

With serrated knife, slice about ¼ inch off top of garlic head to expose top of cloves. Place garlic cut side up on sheet of foil; drizzle exposed cloves with remaining 1 tablespoon oil. Wrap foil tightly around garlic; place on hot grill rack. Cook, covered, 1 hour; carefully open foil packet and cook 10 minutes. Remove from grill; when cool enough to handle, gently squeeze out garlic cloves.

3

Increase grill heat to medium; preheat 15 minutes. Place pork on hot grill rack; cook, covered, 20 minutes or until internal temperature reaches 140°, turning pork ¼ turn every 5 minutes. Transfer pork to cutting board; loosely cover with foil and let stand 10 minutes. (Internal temperature will rise 5° to 10° upon standing.)

4

Slice pork and serve with garlic garnished with lemon zest and thyme sprigs, if desired.

Grilled Cajun Pork Tenderloin
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