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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Tuesday, August 09, 2011

Grilled Pork Tenderloin

One of the local grocery stores had pork tenderloin on sale.  Pork tenderloin is not a large cut of meat but at an average of one and a half pounds it is a nice size for four servings.   This is a lovely, tender but very low fat cut of meat.  I cook pork tenderloin using various methods and I occasionally cure it.  I find it is best cooked as a chunk rather than slicing before cooking however, I have used pork tenderloin cut before cooking in dishes like stir fry. 

grilled pork tenderloin
Pork tenderloin cooks nicely on the grill providing it is cooked low and slow to prevent drying out.  I like using indirect heat on the grill.  Once the tenderloin has nice grill marks, I add the desired sauce if using a sauce as I did when cooking these two gorgeous pork tenderloins.  When using a tomato based sauce or any sauce containing sugar as a mop it is important to apply about 15 minutes before the meat is cooked to the desired doneness.  That will allow a nice caramelization of the sauce without charring. 

I served the grilled pork tenderloin with steamed potatoes, grilled corn on the cob and a side salad.  It was a tasty yet easy summer meal.  Pork tenderloin cooked this way is simply delicious.  It reheats nicely as well. 


1 food lovers commented:

Jesse said...

cook low and slow to keep the moisture of the meat..very good tips...nice