Connected through cooking: Terrific Tenderloin

Mike Dubberly from Good Day Alabama shows you how easy it is to make Terrific Tenderlion!

Mike Dubberly’s easy recipe for Terrific Tenderloin (pork or turkey)

Tenderloin

For BBQ grilled pork tenderloin:

Ingredients:

  • Dry Rub(or make your own)
  • Olive oil
  • Bacon
  • Pork Tenderloin

Directions:

1-Pat tenderloin down w/paper towel.  Trim tenderloin of fat and any silver skin.  Brush with 1 Tbsp oil

2-Apply rub liberally

3-Heat 1 Tbsp oil over med-high heat in a large pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides

3a-With tenderloin in skillet, lay out strips of bacon on a board

4-after searing meat(about 6-min.), place tenderloin over bacon strips and wrap bacon over tenderloin, using toothpicks to hold into place

5-heat grill to one side medium-high and one side unlit.  Place tenderloin on unlit side for indirect cooking(cover life if possible).  Turn it over every 10-minutes.  Use meat thermometer to check after 30-40 min.  Once internal temp is 145, remove and let meat rest for 10-min.

*go to 150-160 if you like meat well done

6-cut into ring slices and serve


Oven-made marinated turkey tenderloin:

Ingredients:

  • -homemade or your favorite marinade (I prefer store-bought pre-marinated turkey breast tenderloin)
  • -tenderloin

Directions:

  • Preheat oven to 400-degrees (Or have toaster oven ready)
  • Sear tenderloin over med-high heat in a large pan (cast iron is ideal). Brown on all sides
  • If using an oven and cast iron skillet, place tenderloin on skillet directly onto the middle rack for 30-40 minutes, turning over every 10-15 min.
  • once the internal temperature reaches 140-degrees, remove and let meat rest for 10-minutes before slicing and serving(150-160 if you prefer well done).

For toaster oven:

  • after searing, place tenderloin on foil topped tray and put in toaster oven set at 400-degrees for 30-40 minutes, again turning every 10-15 min.
  • once the internal temperature reaches 140-degrees, remove and let meat rest for 10-minutes before slicing and serving(150-160 if you prefer well done).

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This post is sponsored by Spire.


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