Tenderloin Steaks Grilled

• 1). Trim off any fat from the meat using a sharp knife. Cut the meat into 1- or 2-inch-thick steaks.
  
  
• 2). Mix 1/2 tsp. garlic powder, 1/2 tsp. sea salt and 1/4 cup of olive oil in small bowl. Rub the mixture into each steak. Add black pepper if desired.
  
  
• 3). Preheat gas grill for 10 to 15 minutes on high.
  
  
• 4). Brush the grill with vegetable oil. This prevents the steaks from sticking to the grill. Cook the steaks on high heat for two minutes on each side; this sears the flavors inside the meat. Lower the heat on one side of the grill to medium heat and place the steaks on that side of the grill. The steaks will continue to receive the higher heat indirectly from the other side of the grill and this prevents the steaks from burning in that intense heat.
  
  
• 5). Cook for two to three minutes for pork steaks or three to five minutes for beef steaks on one side. Flip the meat to cook the other side for the same amount of time. Use tongs to turn the meat; a fork should not be used; if the meat is punctured it will release the juices and dry out the meat.
  
  
• 6
  A meat thermometer measures the safest temperature to consume meat.meat thermometer image by Kimberly Reinick from Fotolia.com
  
  Insert the meat thermometer into the thickest part of the steak. According to the USDA Food Safety and Inspection Service, the internal temperature of pork tenderloin must reach 160 degrees Fahrenheit to be safely consumed. The internal temperature of beef tenderloin should reach 135 degrees Fahrenheit for a medium rare steak.
  
  
• 7). Remove the meat from the grill with tongs and wrap in aluminum foil for 20 minutes. The aluminum foil retains the heat and lets the meat rest and hold onto its juices. Do not cut the tenderloin immediately as the juices will run and dry out the meat.
  
  

Tenderloin Roast in the Oven

• 1). Preheat the oven to 425 degrees Fahrenheit.
  
  
• 2). Mix 1/2 tsp. sea salt, 1/2 tsp. garlic powder and 1/4 cup of olive oil in a small bowl. Rub the mixture into the tenderloin pork or beef roast. Add black pepper if desired.
  
  
• 3). Place the prepared meat into a roasting pan. Roast in the oven for 30 minutes or until the meat reaches a safe internal temperature. Insert the meat thermometer into the thickest part of the roast. The internal temperature for medium rare beef tenderloin is 135 degrees Fahrenheit and 160 degrees Fahrenheit for pork.
  
  
• 4). Remove the roast from the oven. Cover the pan with aluminum foil for five to 10 minutes while the meat rests. This allows the juices to remain inside the meat and won't be fully released when it's time to cut into ½-inch pieces and serve, keeping the meat flavorful.