Charcoal-grilled pork tenderloin from The Cook's Illustrated Guide to Grilling and Barbecue: A Practical Guide for the Outdoor Cook by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on July 14, 2020

    I have to agree with Laura this is one of the best and easiest ways to grill pork tenderloin to absolute perfection. I cut the tenderloin in half, brined both pieces and then used the Asian wet rub on only one half. My husband like the precise, clear instructions as to the timing on the grill. A small foil loaf pan just fit over the top. Tonight we will try a different one of their wet rubs for the second half.

  • Laura on October 08, 2010

    Just made this for the 3rd time! First two times used the Caribbean Wet Rub, this time, the Mustard, Garlic, and Honey Wet Rub. It was equally delicious! This is just a great way to prepare pork tenderloin.

  • Laura on August 28, 2010

    8/27/10: Made this recipe and used the Caribbean Wet Rub for Pork (p. 379) and it was delicious! This was the first time I've ever brined a pork tenderloin, but I'll be doing it from now on. It was very easy and the meat came out really succulent.

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