Pork

Estimated Time

20-30 minutes. The thicker the pork, the longer the grilling time.

Preparation

  • Pork Tenderloin (example: 4/3 to 1.5 lbs)
  • Your favorite seasoning (example: BBQ Rub)
  • Olive oil or vegetable oil
  • SONOFF BMT01 BBQ Meat Thermometer

Doneness Levels

The USDA considers the safe internal temperature for pork to be 145°F (63°C), while ground pork should reach 160°F (71°C). Other countries may have higher standards, such as Canada, which considers 71°C safe, and the UK, which recommends 75°C. Adjust according to local guidelines.

Common recommended temperatures are:

  • Medium: 71°C (160°F)
  • Medium Well: 74°C (165°F)
  • Well Done: 77°C (170°F)

Step 1: Ingredients Preparation

  1. If the pork is frozen, thaw it first; avoid grilling frozen meat directly.
  2. Pat the surface of the meat dry with paper towels.
  3. Trim any silverskin from the pork tenderloin to improve texture.
  4. Rub the surface with olive oil or other vegetable oil, then apply your favorite seasoning

Step 2: Grilling

  1. Place a probe clip on the grill and use one probe to monitor the grill temperature, aiming for around 500°F (260°C).
  2. Insert another probe into the center of the pork and select the pork mode and your desired doneness.
  3. To prevent sticking, lightly oil the grill grate. Position the pork on the grate, avoiding direct contact with flames.
  4. Cover the grill, checking and flipping the pork approximately every 5 minutes until the internal temperature reaches your preset target.

Step 3: Resting

Remove the pork from the grill and let it rest for 5-10 minutes. During this resting period, the juices will redistribute throughout the meat, resulting in evenly juicy pork.
*Note: The internal temperature will continue to rise by about 5°C (10°F) during resting, so consider using the early alert feature.