Through changes in breeding and feed, today’s commodity pork cuts are 16 percent leaner and have 27 percent less saturated fat than those of just fifteen years ago. In my humble opinion, this might be a little too lean. Lower fat means less flavor and moisture within the meat. Regardless, one of my favorite cuts of meat for the charcoal grill is still the pork tenderloin. This lean cut has fewer than three grams of fat for a three-ounce serving; that’s as lean as a skinless chicken breast. Sometimes the pig doesn’t get the love it deserves, you know? To highlight the versatility of pork tenderloin, I served this recipe, inspired by my extensive travels in the Caribbean, the first time I cooked for the James Beard Foundation in New York City. Although I served it as an appetizer right off the grill, it also makes a wonderful main course. It combines some of my favorite Southern barbecue flavors with the traditional acidic punch of the food of the islands.

　　

Ingredients

serves 6 to 8

　　

Marinade

2 tablespoons olive oil

　　2 tablespoons fresh lime juice

　　2 tablespoons soy sauce

　　2 tablespoons apple juice

　　2 tablespoons sugar

　　2 tablespoons tomato-based barbecue sauce

　　3 garlic cloves, minced

　　1/2 tablespoons dried oregano

　　1/2 tablespoon Worcestershire sauce

　　1/2 tablespoon distilled vinegar

　　1/4 teaspoon ground cumin

　　1/4 teaspoon black pepper

　　1/4 teaspoon cayenne pepper

　　2 whole pork tenderloins (1 1/2 to 3 pounds total)

　　Passion Fruit Butter Sauce (page 233)

　　

Step 1

In a large bowl, stir together all the marinade ingredients. Place the tenderloins in a resealable plastic bag and pour in the marinade. Refrigerate for 4 to 8 hours.

　　

Step 2

Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 250°F, place the tenderloins on the grill away from the fire and close the lid. Cook for 1 hour and 15 minutes, or until the internal temperature of the tenderloins reaches 150 to 155°F. Remove the tenderloins to a platter and cover with foil.

　　

Step 3

Immediately open the dampers on the grill. When the temperature of the cooker reaches 350°F, close the dampers slightly to maintain that temperature. Drizzle the meat with the Passion Fruit Butter Sauce and return to the grill for 5 minutes; reserve some of the sauce to baste the meat during the cook. Remove the tenderloins from the grill and let them rest for 10 minutes on a cutting board, slice into medallions, and serve.

　　

Cooking Method

Step 4

Indirect heat

　　

Suggested Wood

Step 5

Hickory, Oak, Apricot

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.