indoor-grilled, pre-seasoned pork tenderloin

I have almost no backstory to this. So this will be pretty boring. I went to Costco this past week, and the guy that checked my receipt asked me, “Have you ever had this?” as he pointed to the pork tenderloins that were sitting on top of a box of chicken yakitori, or some other bulk item in my cart.
“No, I haven’t.”
“They’re real good. Just throw them on a grill, 2-3 minutes on each side, and they’re done.”

Happily, I went home knowing that these things were already pre-seasoned and I just had to monitor them on the grill.

One thing I’ve realized about cooking any kind of meat, chicken, or pork, is if done well, it carries the whole meal. It doesn’t matter how drab the green beans are, or how the milk browned in a batch of creamy peas. The seasoned/marinated meat brings the rest of the plate along and no one even notices what you’re noticing. I know seasoning your own stuff is more fun and rewarding if it turns out magnificent, but pre-seasoned takes the pressure off and you don’t have to think about what other flavor you can add to it to make it better.




Source: me (
Recipe by: ^

My friends say: “Wow.” “Mine tastes great, and doesn’t need anything.”
I find this goes with: quinoa, green beans, creamy peas
Serving size: 4
Can be: dinner, lunch

1 container Costco’s pork tenderloin with Tuscan seasoning
(possible sides: green beans/vegetable

Since my husband and I live in an apartment, and our community grill was not covered and it seemed it was about to rain, I had to resort to our George Foreman indoor grill/panini maker. Totally great substitute. So the following will be instructions when using that. (When it comes to an actual outdoor grill, consult another recipe.)

  1. Let pork tenderloin defrost for about 6+ hours. I took mine out of the freezer in the morning, and it was totally defrosted by 5:00PM.
  2. Heat up George Foreman. Leave open so you can wave your hand carefully over it to feel the heat coming off of it to judge when it’s ready.
  3. Spray canola oil cooking spray (I get mine from Trader Joe’s) on just the bottom grill-half.
  4. Lay pork tenderloins on sprayed surface, and let sit for about 3 minutes. during the time they are sitting, close the grill on the tenderloins for just 30 seconds or so. Lift open very carefully and make sure it opens away from your face and arms (steam will be released). You will see grill marks have appeared. Feel free to close lid again for another 30 seconds or so until you get desired grill mark appearance.
  5. Consider spraying grill again with cooking spray, then use something like tongs to flip them over carefully. Close grill lid again and repeat step 4.
  6. You will need to flip the pork tenderloins a few times on each side to balance out the ‘well-done-ness’ of each one. Pork when undercooked is very unhealthy, so be sure they are nothing more than just slightly pink if not totally white on the inside. When they seem cooked on the outside, use a fork and a knife to carefully cut open the center of each tenderloin. It will probably still be very pink. Once it’s cut open, you can flip it over onto that side, so the heat can get to the center of the tenderloin and cook it faster while keeping it tender.
  7. Once done, unplug grill and transfer tenderloins to a plate to cool and finish cooking on their own.
  8. Prepare desired vegetables such as green beans or creamy peas. Follow instructions for doing so.
  9. Quinoa or rice can be made in a rice cooker, or on the stovetop. Follow instructions for doing so.




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