3/22/2023 0 Comments Pork tenderloin rest timeI hope you give this grilled pork tenderloin a try – I can almost guarantee it will become a new summer favorite! Pair with grilled vegetables and a baked potato or rice, and you have an extremely wallet-friendly meal. In my area, it usually sells for $3.99/lb and a 1-1/2lb cut generously feeds Ben, Lincoln, and myself. Grilled pork tenderloin is also a favorite of mine because it’s an extremely affordable cut of meat. Here in the present though, pork only needs to be cooked to a tender 140 degrees. When I was growing up pork had to be cooked to 160 degrees which, combined with my Dad’s fondness for well-done meat, meant each pork chop, pork tenderloin, and pork roast we ate felt like chewing on a mouthful of sawdust. NO pans to clean, NO turning on the oven – just pure, easy, deliciousness. Seared and sizzling outsides, juicy and tender insides. I’ve tested the method for grilling pork tenderloin countless times over the past month and it works every single time. Like, giving steak a run for its money, juicy and tender! Plus it grills up in under 15 minutes. As the name implies, pork tenderloin becomes unbeliveably juicy and tender once seared over a hot and high flame. The cider went perfectly with the grilled pork tenderloin I was cooking at the time. Does that man know me or does he know me? I opened the sliding door into the kitchen, popped my head in, and was about to ask Ben for something to drink when I saw that he already had a cold, hard cider in his outstretched hand. What can I say, burning your knuckle hairs over a hot flame when it’s 85 degrees outside does that to a girl. Last weekend, as I was cooking an unbelievably juicy grilled pork tenderloin, the urge for a frosty beverage kicked in. That said, I welcome grilling season and it’s sizzling suppers requiring nearly no clean up with open arms, and a cold drink in hand. Here at home we have the capability to grill year round, but the desire to stand outside freezing my buns off in the season that shall not be named is, shall we say, lacking. Let’s keep this grilling train rollin‘, shall we?
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