On 2016-08-20 6:11 PM, jmcquown wrote:
> On 8/20/2016 12:14 PM, l not -l wrote:
>> On 20-Aug-2016, jmcquown > wrote:
>>
>>> I'm torn. At the moment it's a toss between marinating a flank steak or
>>> pork tenderloin (which I likely won't marinate). I'm thinking about
>>> grilling unless it rains on my parade.
>>>
>>> Jill
>
>> Fresh local peach for dessert; cut with a bit of
>> whipped cream.
>>
> Sounds nice! It *is* peach season.
>
> It did rain on my parade. There's a big line of thunderstorms rolling
> through. There has been heavy rain off and on so no grilling today.
>

I think a lot of people around here would kill to get that rain. It has
been a very dry summer here...a true drought.

My two cents worth is that at this point, marinating pork tenderloin is
the better option. It does not need it for tenderizing, and it takes on
flavours quickly. Flank steak marinade takes time to do it's thing.

I have a couple marinades for pork tenderloin. One is soy sauce with
grated garlic and ginger. It only needs an hour at most. The other is
a Greek style marinade with one part lemon juice to two parts olive oil,
a lot of chopped garlic, salt, pepper and oregano. Butterfly the
tenderloin and pound it out to an even thickness and put it in the
marinade for an hour or two.. or longer. Slap in on a hot grill and it
should cook nicely with about two minutes per side.