Peppercorn Pork Tenderloin

  • 1 ½ -2 pounds pork tenderloin
  • 1 T each of black, green, and pink peppercorns, freshly ground
  • 1 T Kosher salt
  • Charcoal & Grill
  • Remove silver skin from pork with sharp knife.
  • Apply seasoning to pork tenderloin generously and refrigerate for a minimum of 1 hour or up to overnight. May reserve some of the seasoning depending on the size of your pork.
  • Preheat charcoal in grill according to package instructions. Lightly oil grill surface.
  • Grill pork on medium heat, browning on all sides and then continue cooking on low heat until desired temperature is reached.
  • Remove from the heat and allow tenderloin to rest for 10 minutes, then slice thin and serve.
  • I like to leave just a hint of pink in our pork tenderloin. When you think it is getting close, cut tenderloin in half to check, or using a meat thermometer, remove once internal temperature reaches about 135-140F.  It will continue cooking for several minutes once removed from the heat.
  • One pork tenderloin will usually serve three folks a pretty generous helping.
  • A coffee grinder works great on those peppercorns or other spices; might want a small one just for spices. My wife does not like her coffee to taste like peppercorns!
  • We serve this with apple chutney, Picatta sauce or a Bourbon cream.  
  • This has become a weekend and wedding favorite, enjoy!