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Need a pork tenderloin recipe

RRPRRP Posts: 21,178
edited 5:44AM in EggHead Forum
I've got a beautiful pork tenderloin thawed for tomorrow. The Mother of Honor has asked no smoke and no taste covering preparation, but it should be moist. Any ideas out there for a proven brine or method would be appreciated!
L, M, S, Mini
Ron
Dunlap, IL
Re-gasketing America one yard at a time!

Comments

  • MarvinMarvin Posts: 515
    RRP,
    If it's tenderloin, it needs no brine. Marinate it in some oil, lemon juice (or vinegar)-flavored marinade. I just tried a new one from the grocery shelves made by Lawry's (of seasoned salt fame). It is called Jamican Jerk, but it is not hot. (Italian salad dressing would work also). A quick easy method is to split the tenderloin lengthwise, marinate for 2-12 hours then grill direct at 400-450; about 3-4 minutes per side. Slice and enjoy.

  • WooDoggiesWooDoggies Posts: 2,390
    RRP,[p]I agree with Marvin.... no need to brine.
    If your wife wants it simple with little smoke, I'd just salt and pepper and throw it on the grill with a hot and well established fire (that's producing little smoke) and grill, turning often until you get the internal temp you want.[p]Jon and Dana Wimer cooked tenderloins at eggfest that when cut into medallions, were still a touch pink in the middle.... and they were moist and so tender, I hardly had to chew them.
    I will always be doing them that way from now on.[p]Good luck and happy mother's day to Mrs RRP.[p]John

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