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Pork tenderloin in foil on coals

Foil-Grilled Pork Tenderloin over Coals

Absolutely delicious — juicy, tender, melt-in-your-mouth! Foil-grilled pork tenderloin over coals is a tender, tasty, and wholesome dish with a lovely smoky aroma from the coals and the marinade spices. Eat it like regular grilled skewers outdoors, or serve it at the table with a side.

Snezhana

Recipe author

Composition / ingredients

Servings:

Pork (I use pork tenderloin, but any meat, chicken, or turkey works; pound tough cuts first)

500

Garlic

Mayonnaise

200

Soy sauce

Ground black pepper

Ground red pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 12 g

Fats 65 % 32 g

Carbohydrates 10 % 5 g

341 kcal

GI: 80 / 20 / 0

Cooking method

Step 1:

How do you cook pork on the coals in foil? Gather your ingredients. Cut the pork tenderloin into steaks about 1/2 inch (1–1.5 cm) thick. For the marinade, mix the mayonnaise, soy sauce, pressed garlic, salt, and black and red ground pepper — add any seasonings you like. Pour it over the meat and mix thoroughly by hand so every piece is coated.
Step 2:

Let the meat marinate for 1 hour. Meanwhile, prepare the grill and light the coals. Set each marinated steak on its own piece of foil (about 12 by 12 inches / 30 by 30 cm is plenty).
Step 3:

Fold the foil over the meat and crimp the edges, leaving some space between the meat and the top of the packet.
Step 4:

Set the foil packets on the coals and cook for about 40 minutes. Check on the meat as it goes — it may be done sooner if the pieces are small. Turn the packets over several times so the bottoms don't scorch against the coals.
Step 5:

Move a packet to a plate to check whether the meat is done.
Step 6:

Check doneness with a knife by cutting into the center of a steak — the juices should run clear. If they run red or bloody, cook it a bit longer. Once done, take the meat off the coals and let it rest in the foil for about 5 minutes.
Step 7:

The meat is ready. Serve it with fresh vegetables, herbs, and bread. Enjoy!

Besides pork, you can use any other meat here — just keep in mind the cooking time, flavor, and calorie count will change. Beef, for example, takes longer than pork, while chicken breast or turkey cooks faster.
Since soy sauce is quite salty, cut back on the added salt or you risk over-salting.
If you use a pre-made spice blend, read the label — many already contain salt, so account for that to avoid over-salting.