pork tenderloin

wilco1 · December 2009

Hello All,

I need some help with a simple marinade for a pork tenderloin. Oh yeh, cooking instructions wouldn't hurt either. Big date tonight and well, I'm a little behind.

Thanks..

DynaGreaseball · December 2009

Don't over cook! No marinad. Just make up a mustard cream sauce with some of that whole grain mustard and spread over the tenderloins. Great meal!

Good luck.

wilco1 · December 2009

Sounds good. How do you cook? 350-375 for 35-40 min?

DynaGreaseball · December 2009

Too hot and too long for me. I like 'em slightly pink inside. I do them indirect at 325 for about 25 minutes.

For the sauce...reduce heavy cream to about half. (watch it and wisk it the whole time...a real mess if you let it boil over). Remove from heat. Add two or three heaping tablespoons of mustard, some salt and pepper to taste.

wilco1 · December 2009

Thanks. Sounds great.

DynaGreaseball · December 2009

Have fun!

Little Chef · December 2009

Wilco....Raised grid direct...turning occaisionally....if no marinade, season well with s&p...pull at an internal temp of 137* and allow to rest 15 minutes before cutting. Never cook to time...always cook to internal temp, especially with pork and poultry. Don't know how big the roast is, so can't give you a fair time estimate.

pork tenderloin

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