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Hall of Famer |
***So I'm NOT a gal. Sue me!***
Once an appropriate-sized pork tenderloin has been selected from your favorite meat market, do the following: *If using a CHARCOAL grill, fire it up. Coals need to be WHITE hot before placing meat on grill. Trim ALL extraneous fat/membranes from the cut. Then, using lemon pepper, Italian seasoning, garlic salt, coarse ground black pepper and Kosher salt, LIBERALLY coat the entire outer area of the meat. Be sure to PRESS the seasonings INTO the surface of the meat. Then, wrap the seasoned tenderloin in bacon, securing the bacon with toothpicks. Place meat on a READY grill, allowing each side of the tenderloin to become SEARED. This LOCKS IN the juices. Once each side is seared, REMOVE from DIRECT HEAT. I use my grill's 'warming rack'. CLOSE all vents on the grill and allow the tenderloin to SLOW COOK. Time varies, but I recommend '30 minutes per pound'. REMOVE from grill and allow to 'rest' for approximately 15 minutes BEFORE slicing DIAGONALLY ACROSS THE GRAIN (REMOVE toothpicks BEFORE slicing!). Serve with choice of salad and vegetable. ENJOY!  This message has been edited. Last edited by: dogsoldier0513, |
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Familiar Face |
My favorite way to cook Pork Tenderloin:
Select tenderloin and cut into medallion sized pieces. Take an envelope of dry ranch dressing and mix with a tablespoon or two of EVOO (extra virgin olive oil). You want this to be kind of thick. Brush on your medallions and let rest in the 'Fridge overnight or as long as you can. Take out and grill, lightly. I usually cover my grill with foil to keep from over cooking (my husband prefers WELL done and I DON'T). Enjoy. The longer they marinate, the more tender they will be! |
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Hall of Famer |
DogSoldier is a woman???
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Hall of Famer |
LMAO. Is 'OOPS' the appropriate response?
  "ΜΟΛΩΝ ΛΑΒΕ!!!" |
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Hall of Famer |
That is pretty funny DogSoldier! You had me going there for a while!!!
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Hall of Famer |
APPARENTLY, my fingers couldn't read my mind....
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Hall of Famer |
I love a man that can cook shows momma raised you right anyways thanks for the recipe can't wait to try it out, sounds great. Sometimes you just have to smile, pretend everythings okay, hold back the tears and just walk away. |
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Hall of Famer |
LOL! In high school, I was responsible for having dinner ready when my folks got home from work. I approach cooking much the same way as an artist approaches a blank canvas...and I ENJOY it. I HATE using cookbooks, BTW.
FWIW, my mom was a 'Home Ec' major...and COULD NOT...still can't...cook! "ΜΟΛΩΝ ΛΑΒΕ!!!" |
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New Kid on the Block |
Sounds good DogSoldier... now I'm hungry!
I make mine pretty much the same way, though I add A LOT of fresh rosemary to my seasoning mix and baste lightly with olive oil while grilling on foil after the searing is done. The slower, the better! I absolutely love fresh herbs on anything. |
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Hall of Famer |
It also works well when using cracked black pepper, kosher salt and brown sugar as a 'rub'.
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Hall of Famer |
I just love to eat dead cow meat, dead pig meat and dead chicken meat. Tried eatin' a live chicken once, but the feathers kept gettin' stuck between my teeth!
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Hall of Famer |
It's also kinda hard to keep a live cow or pig on your plate long enough to eat it....
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Hall of Famer |
Curious, but what's the point of trimming fat, only to add it with bacon later?
The recipe sounds great, but I've rarely bothered to trim fat off pork tenderloin, or any meat. Fat adds flavor, if folks don't want to eat it, they trim it off their individual portions. |
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