On 8/20/2016 6:20 PM, Dave Smith wrote:
> 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.
>
I would gladly send some rain along if I could. It hasn't rained as
much this year as it has in the last few. You can pretty much count on
an afternoon shower here in coastal SC but this year not so much.

> 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.
>
Pork tenderloin does take on flavours quickly. This is why I don't buy
it already "seasoned". I prefer to season it myself.

> 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.
>
Thanks for the tips. I have never butterflied a pork tenderloin.

Jill