Start with a 2 pack of pork tenderloin.
Marinate both loins in a sealed plastic bag for up to 3 days using a mustard based bbq sauce (I like Bar-B-Cutie brand or Jim Oliver's Smokehouse Gourmet Sauce for mustard lovers.)
Rotate baggie occasionally to ensure even marinating.
Place directly over hot coals for 15 minutes on each side.
Take off grill and wrap in aluminum foil and place back on grill for 5-8 minutes
Unwrap and check inside temp (should be 160 degrees) with digital meat thermometer
Slice and serve
If you have leftover meat this can be used to make a pork salad (similar to chicken or tuna salad) by combining mayo, ketchup, dill pickle relish, celery and onions with the leftover cut up meat.
Enjoy!
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