How to Grill Hatfield Pork Tenderloin: A Step-by-Step Guide

Grilling pork tenderloin is a delicious way to enjoy this lean and flavorful cut of meat. Hatfield pork tenderloin, known for its high quality and pre-seasoned convenience, makes the process even easier. Whether you’re using a gas or charcoal grill, this guide will walk you through the best techniques to achieve a juicy, perfectly cooked tenderloin.

Pork tenderloin is one of the most versatile cuts of pork. It’s lean, tender, and packed with flavor when cooked properly. Hatfield pork tenderloins come pre-marinated in a variety of flavors, eliminating the need for additional seasoning. Grilling enhances the natural taste of the meat, adding a smoky depth that other cooking methods can’t replicate.

In this guide, we’ll cover everything from preparation to grilling techniques, ensuring your pork tenderloin comes out juicy and flavorful. With an estimated cook time of about 20-30 minutes, grilling is an efficient way to prepare a satisfying meal.

Preparing the Pork Tenderloin

1. Unpacking and Rinsing

Hatfield pork tenderloins are vacuum-sealed for freshness. Once removed from the packaging, check for excess juices. If desired, you can give it a quick rinse under cold water, but it’s not necessary.

2. Patting Dry and Trimming

Using paper towels, pat the pork tenderloin dry. This helps the meat sear better on the grill. If you notice any large pieces of silver skin (the thin, tough membrane), remove it with a sharp knife to ensure tenderness.

3. Adding Additional Seasoning (Optional)

Hatfield pork tenderloins are pre-seasoned in flavors like Hardwood Smoked, Honey Garlic, or Texas Smokehouse. If you prefer additional seasoning, consider:

• Dry Rub: A blend of salt, pepper, garlic powder, and smoked paprika
• Marinade: If your tenderloin isn’t pre-marinated, let it sit in a mixture of olive oil, vinegar, and herbs for 30 minutes
• Glaze: A honey mustard or balsamic glaze can add extra flavor near the end of cooking

4. Letting the Pork Rest Before Grilling

Before placing the tenderloin on the grill, let it sit at room temperature for 15–20 minutes. This prevents it from cooking unevenly.

Prepping the Grill

Grilling pork tenderloin requires a properly preheated grill to ensure even cooking. Here’s how to get it ready:

1. Gas vs. Charcoal Grill

• Gas Grill: Easier to control temperature; preheat to 375–400°F
• Charcoal Grill: Produces a richer smoky flavor; allow coals to turn white before cooking

2. Preheating the Grill

Set your grill to medium-high heat (375–400°F). If using a charcoal grill, create two heat zones—one for direct heat (searing) and one for indirect heat (slow cooking).

3. Cleaning and Oiling the Grates

Before grilling, brush the grates clean and apply a thin coat of oil using a paper towel and tongs. This prevents sticking and helps create a good sear.

Grilling the Pork Tenderloin

Grilling pork tenderloin involves two main steps: searing and slow cooking.

1. Searing for Flavor

• Place the pork tenderloin directly over high heat (if using a charcoal grill, place it on the direct heat side).
• Sear each side for 2-3 minutes, turning to achieve a golden-brown crust.

2. Moving to Indirect Heat

• After searing, transfer the pork to the indirect heat side of the grill.
• Close the lid and let it cook for 15-20 minutes, turning occasionally.

3. Monitoring Internal Temperature

Use a meat thermometer to check for doneness. The USDA recommends pork tenderloin be cooked to 145°F, followed by a rest period.

• Rare: 135°F (very pink center)
• Medium-Rare: 140°F (slightly pink center)
• Medium: 145°F (perfect balance of juiciness)
• Well-Done: 160°F (firm and less juicy)

Resting and Serving

1. Letting the Pork Rest

Once removed from the grill, let the tenderloin rest for 5–10 minutes. This allows the juices to redistribute, keeping the meat moist.

2. Slicing for Best Texture

Slice the tenderloin against the grain into ½-inch thick medallions for the most tender bite.

3. Serving Suggestions

Pair your grilled Hatfield pork tenderloin with these side dishes:

• Grilled Vegetables (asparagus, zucchini, or bell peppers)
• Garlic Mashed Potatoes
• Rice Pilaf
• Fresh Garden Salad
• Apple Chutney or BBQ Sauce for extra flavor

Tips for Best Results

1. Avoid Overcooking

Since pork tenderloin is lean, overcooking can make it dry. Always use a meat thermometer to prevent this.

2. Use a Meat Thermometer

Instead of guessing, rely on a digital meat thermometer to ensure perfect doneness.

3. Enhance Flavor with Wood Chips

If using a charcoal grill, try adding hickory, applewood, or cherry wood chips for a smoky depth of flavor.

4. Baste with Sauce for Extra Flavor

During the last 5 minutes of grilling, brush on BBQ sauce or honey glaze for a delicious caramelized crust.

Conclusion

Grilling Hatfield pork tenderloin is a simple and flavorful way to enjoy this lean cut of pork. By following the right techniques searing first, cooking over indirect heat, and monitoring temperature you can achieve juicy, perfectly cooked results every time.

Whether paired with classic sides like mashed potatoes or enhanced with a smoky BBQ glaze, grilled pork tenderloin is sure to be a crowd-pleaser at your next cookout.

So, fire up your grill, grab your favorite Hatfield pork tenderloin flavor, and enjoy a delicious, restaurant-quality meal at home.