Pork tenderloin in foil on coals

Delicious, juicy, soft, melts in your mouth! Pork tenderloin in foil on coals is a very tender, tasty and not at all harmful dish with a wonderful aroma of coal and spices used for marinade. Such meat can be eaten as an ordinary barbecue in nature or served on the table with a side dish.

Snezhana

The author of the recipe

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Composition / ingredients

Servings:

Pork (I have pork tenderloin, you can take any meat, chicken or turkey. If the meat is tough, pre-chop it off)

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

Step-by-step cooking

Cooking time: 1 h 40 min

Step 1:
How to bake pork on coals in foil? Prepare the products. Cut the pork tenderloin into steaks about 1-1.5 cm thick. For the marinade, mix mayonnaise, soy sauce, garlic passed through a press, salt, black and red ground pepper. You can add your favorite seasonings. Pour it over the meat and mix it thoroughly with your hands so that all the pieces are covered with marinade
Step 2:
Leave the meat in the marinade for 1 hour. In the meantime, prepare a barbecue, light the coals in it. Marinated meat, each steak separately, put on a piece of foil (a size of 30 by 30 cm will be enough).
Step 3:
Close it with the second side of the foil and twist the edges so that a space is formed inside between the meat and the upper side of the foil.
Step 4:
Put the foil rolls with meat on the coals in the grill. Bake the meat in foil for about 40 minutes. Of course, during this time you need to check the condition of the meat, maybe it will be ready earlier if the pieces are small in size. During baking, the meat needs to be turned over several times so that it does not burn from the bottom of the coal.
Step 5:
Remove the meat in foil from the coals on a plate to check the readiness of the meat.
Step 6:
Check readiness with a knife, making an incision in the center of the steak. A clear juice should stand out from a piece of meat. If red juice or blood flows out, it means that the meat needs to be baked again. Remove the finished meat from the coals and let it rest for about 5 minutes in foil.
Step 7:
The meat is ready. Serve it to the table with fresh vegetables, herbs and bread. Enjoy your meal!

In addition to pork, any other meat can be used in this dish. Keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. For example, beef is cooked longer than pork, and chicken fillet or turkey is less.

When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk over-salting.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.