Quote:
Originally Posted by sammyg2
Cooked a pork tenderloin for the first time this weekend but it won't be the last time.
The wife and I both really liked the way it turned out.
I marinated it in a zip lock with garlic, lemon zest, onions, Italian seasoning, black peppercorns, EV olive oil, and a splash of balsamic vinegar.
I heated up a cast iron skillet on the BBQ until the olive oil was almost ready to smoke and then threw on the tenderloin. Less than 5 minutes a side got it just over 140 F. Let it stand and went up to 145.
Perfect.
No pics, but no left-overs either.
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good eats. I fix 2 just about every sunday. Dry rub then on the grill usually. My lunch for the week. Hard to beat for cheap/good food. Add a quick pan sauce and its even better.