Instructions

Using a fine mesh strainer, strain marinade, reserving liquid in a cup and seasonings in mesh strainer.

Inject tenderloins at an angle to capture the most marinade within the meat.

Coat outside of tenderloins with reserved spices strained from marinade.

Let tenderloins rest at room temperature for 30 minutes while you prep grill.

Using Kingsford® Cherrywood Charcoal, grill tenderloins until internal temperature reaches 140°F or desired doneness. We prefer to grill over direct heat to get a nice char on the outside.

It’s important to let loins rest 10–15 minutes before serving.