Tenderloins

[DuckThis]

AND THIS LITTLE PIG WAS DONE JUST RIGHT
Grilling tenderloin


Barbecuing or grilling pork can be a tricky business. For the most part people have always gone by the fact that if the internal temperature of the pork is 180 degrees then it is done. Well that is very true. However it has always been thought that 180 degrees would represent the temperature needed to kill bacteria such as trichinae (trichinosis). Actually about 140 degrees throughout the meat will due that. Thus it is quiet possible to cook pork to 165 or 170 degrees and produce a much juicier piece of meat. This will come in very handy when cooking tenderloins and pork chops on the grill. Today we are going to talk about grilling tenderloin. The tenderloin is produced from the full bone-in loin. Tenderloins may be purchased with the presence or absence of the membrane, head and side muscle. A properly cooked tenderloin can be diced into medallions and then served with a variety of fruity sauces for a pork lover's delight. Tenderloins are also lower in fat than many other meats. So lets look at a unique way to cook out tenderloins.

First you will need a 1-gallon plastic storage bag. These bags are great for marinating meats in because they don't stain and they are non-reactive. Take your tenderloins and sprinkle with seasoned salt on all sides. Then place in bag and add you favorite bbq sauce. Usually a sweet sauce works best. Allow this mixture to sit for about 4 hours, overnight is even better. You are going to be grilling these so your fire should be medium to hot. Take tenderloins out of bag and throw the bag away, do not reuse the sauce, bad pookie. Place the tenderloins on the grill and turn every 5 minutes until a dark crust start to appear on the outside of the meat. At this point you are at about 135 degrees internally. Then take the tenderloin and wrap it in aluminum foil. You can then place it in you oven at 300 degrees. Allow it to cook and additional 45 minutes. You can also finish cooking it on the grill if you have a spot not directly over the fire and can bring the temperature down to 300 degrees. Now while this is cooking let's make our finishing sauce. This is very simple to make but adds immensely to the flavor of the meat.

1 cup you favorite sauce
1/2 cup pineapple preserves
1/2 cup honey

Place this on the stove and allow it to cook for about 10 minutes on low heat. This will help breakdown the preserves so you have a less thick sauce. When the tenderloins are done slice it diagonally into medallions. Then right before serving dribble the sauce over the medallions both for presentation and flavor. Do not overdo the sauce. The tenderloin medallions make excellent presentations for meals and should be served accordingly. You can also substitute other jellies and preserves for in place of the pineapple. Try apple or raspberry.

ps: Ya''ll are NOT going to get my World Championship Recipes

[sandman7655]

i might try that:banana: