Pork tenderloin a pictorial

AZRP

This is how I've made tenderloins the last couple times and I don't have any reason to change. This is seriously tasty. Remove any fat and silver skin then double over the thin end to simulate the thickness of the rest of the meat and tie it.

Season with salt and pepper then take the leafs of 3 sprigs of rosemary and chop fine and sprinkle all over the tenderloin.

Now lay it on a sheet of plastic wrap and cover it with sprigs of thyme. Roll it up tightly in the wrap and refrigerate for 3-4 hours.


Remove most of the herbs, you won't be able to get all the rosemary. Cook direct at 350-400 dome turning a quarter turn every 5 minutes. Pull at 145 internal and rest under a foil tent 10 minutes.

Like I said this is really good. -RP

FlaPoolman

Looks like you dropped it in the yard and tried to cover yourself :laugh: :laugh: Just kidding it looks good Randy. Might have to pull one out of the freezer this weekend.

Eggscriber

That's fascinating! Do the herbs really permeate the meat after a few hours in the fridge? Looks amazing!!

DrZaius

Man that looks good. I will try it. How long do I roll it in the grass? :laugh: :P

JK

Grandpas Grub

Looks fantastic, thanks for the pictorial.

Kent

cookn biker

Looks great Randy. Easy too.

Clay Q

Nice cook! I like the herbs, it's all about flavor.

Cool car you got. Just as much head and leg room as a truck. What you gonna call it... a potato wagon? I got a 'potato wagon' subaru, he he. Tomorrow it's gonna be haulin two kayaks, a picnic basket and a bottle of wine,.. not potatoes. Happy 4th!

AZRP

I think Mainegg hit it with a toaster. -RP