Pork Tenderloin

[Fish]

Gotta try this fellas and DC.

The Marinate - don't worry too much about the measurements...just put in what looks right.

Redwine vinagar - maybe two cups
Redwine - maybe one cup for the marinate and the rest of the bottle for you...for medicinal purposes of course.
Dried mustard - maybe one heaping spoon
Molassis - maybe two spoons
Granulated garlic - add til the sauce is thick! Can't have too much garlic.

The Pork - find a nice loin and poke it a guzillion times with a fork...for marinate facilitation purposes of course. Marinate tenderloin over night.

The Rotisserie - very important part of this equation. If you don't have one the oven will have do. Cook the pork until it is medium rare and not a bit further. This stuff will melt in yer mouth.

[Fatfish]

too complicated

rub pork with fresh cracked peppercorns, put sprigs of fresh rosemary on each side...grill on the "cool" side of the grill

do not overcook, enjoy.

[Chap]

Both of those sound great. Sometimes complicated is what I am looking for, particularly when there is a cooler full of beer by the grill.

[KCM]

Tried a very similiar recipe as Fish's a couple weeks ago.

1/2 cup molassis
1/2 aplle cider vinager
1 tablespoon of dried mustard
Garlic powder - you decide how much you like it

Marinade pork loin for at least an hour. Then use rest to baste while cooking at around 300 degrees on the grill.

[mirroman]

I just wrap mine in bacon...

[dukhntr]

LMAO at Mirroman [img]graemlins/laugh.gif[/img]

[Tigerbdog]

I have a brine recipe I use for large pork tenderloins. I like the ones from Costco or Sam's because they're half the price of grocery stores and you can make a few meal off of a 10 lb. loin.

I've always received lots of praise when I cook these things. The brine solution adds a lot of flavor and keeps them really moist. However, it's not the route to go if you are impatient.

[Chap]

So, you said you have a recipe?

[*Crippler*]

Thanks KCM ... great Marinaide or maybe it was just the bacon that made it taste soooo good. [img]graemlins/thumb2.gif[/img]